This yeast ferments well in dark roast worts. Beers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity in the upper range. Ester production is enhanced with fermentation temperatures above 64 degrees F (18 C). Flocculation is low to moderate with filtration typically required.

Styles:, American Barleywine, Baltic Porter, Dry Stout, Foreign Extra Stout, Imperial IPA, Irish Red Ale, Oatmeal Stout, Other Smoked Beer, Robust Porter, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Sweet Stout, Wood-Aged Beer

• Flocculation: Medium - Attenuation: 71-75%
• Temperature Range: 62-72 F, 16-22 C
• Alcohol Tolerance: 10% ABV
• OLD YEAST: 3-6 months old, Wyeast suggests using yeast within 6 months
• VIABILITY NOT GUARANTEED. MAKE A STARTER.