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.
Medium to High
Medium – High (8 – 12%)
Optimum Fermentation Temperature:
|Dimensions||7.5 × 2.5 × 0.5 in|