Very clean, crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool (60-66F, 15-19C) fermentation temperatures. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers. DE or pad filtration recommended.Styles:, American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Winter Specialty Spiced Beer, Cream Ale, Dry Stout, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice Beer, Strong Scotch Ale, Wood-Aged BeerFlocculation: Medium-Low - Attenuation: 73-77%Temperature Range: 60-72F, 15-22CAlcohol Tolerance: 10% ABVOLD YEAST: 3-6 months old, Wyeast suggests using yeast within 6 monthsVIABILITY NOT GUARANTEED. MAKE A STARTER.
Styles:, American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Winter Specialty Spiced Beer, Cream Ale, Dry Stout, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice Beer, Strong Scotch Ale, Wood-Aged Beer
