Details
Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers. Apparent attenuation: 65-70%. Flocculation: medium. Optimum temp: 65°-70° F
Additional Information
| Manufacturer | White Labs |
|---|---|
| Yeast Format | Liquid |
| Yeast Type | Ale |
| Yeast Origin/Influence | Germany/Czech Rep. |
| Max Fermenting Temp | 70 |
| Flocculation | Medium |
| Min Attenuation % | 65 |
| Max Attenuation % | 70 |
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