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.
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Attenuation: |
80-100% |
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Flocculation: |
Medium |
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Temp. Range: |
65-68°F |
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Alcohol Tolerance: |
25% |