Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters.
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
|Yeast Disclaimer||We strongly recommend ordering dry yeast in the summer months. We do include complimentary ice packs with all liquid yeasts. It is difficult to guarantee that the ice packs will survive the trip given transit times and particularly hot temperatures.|
|Yeast Style||British Ale|
|Min Fermenting Temp||60|
|Max Fermenting Temp||70|