Details
This strain was originally sourced from a now defunct brewery on the banks of the river Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete. Apparent attenuation: 72-78%. Flocculation: high. Optimum temp: 60°-70° F
Additional Information
| Manufacturer | Wyeast |
|---|---|
| Yeast Format | Liquid |
| Yeast Type | Ale |
| Yeast Origin/Influence | British Isles |
| Max Fermenting Temp | 70 |
| Flocculation | High |
| Min Attenuation % | 72 |
| Max Attenuation % | 78 |
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