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This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.
Attenuation:
69.00-74.00
Flocculation:
Medium to High
Alcohol Tolerance:
Medium – High (8 – 12%)
Optimum Fermentation Temperature:
65.00-68.00
