A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer. Ideal for beers where a low ester profile is desirable.

Styles: American Wheat or Rye, Cream Ale, Dusseldorf Altbier, Kolsch, Northern German Altbier

• Flocculation: Low - Attenuation: 74-78%
• Temperature Range: 58-74 F (14-23 C)
• Alcohol Tolerance: approximately 10% ABV
• OLD YEAST: 3-6 months old, Wyeast suggests using yeast within 6 months
• VIABILITY NOT GUARANTEED. MAKE A STARTER.

High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish, low ester profile.

Styles: American Barleywine, Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Biere de Garde, Russian Imperial Stout, Strong Scotch Ale

• Flocculation: medium - Attenuation: 73-77%
• Temperature Range: 65-75 F
• Alcohol Tolerance: approximately 12% ABV
• OLD YEAST: 3-6 months old, Wyeast suggests using yeast within 6 months
• VIABILITY NOT GUARANTEED. MAKE A STARTER.