This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C).

Origin:
Flocculation: Medium
Attenuation: 71-75%
Temperature Range: 62-72F, 16-22C
Alcohol Tolerance: 12% ABV
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