This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile
Attenuation: 73-80; Flocculation: High; Optimum Ferm. Temp: 68-73
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A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residuals
Attenuation: 63-70; Flocculation: Very High; Optimum Ferm. Temp: 65-68
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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 frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
Attenuation: 69-74; Flocculation: medium to high; Optimum Ferm. Temp: 65-68
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