From England, this yeast can ferment up to 25% alcohol when used correctly. It produces ester characters that increase with increasing gravity. Malt character dominates at lower gravities. To achieve >25% ABV, sugar needs to be fed over the course of the fermentation.
Attenuation: |
80-100% |
Flocculation: |
Medium |
Temp. Range: |
65-68°F |
Alcohol Tolerance: |
25% |