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This enigmatic strain has proven itself in many breweries who use it alone or paired with Vermont Ale to produce fruit-forward, hoppy beers. Produces and enhances tropical fruit flavours. If used alone, we recommend a highly fermentable wort. This strain is non-phenolic, but contains the STA1 gene potentially resulting in diastatic activity. However, we have not typically seen aggressive attenuation with this strain. 

Attenuation 70-80%
Flocculation Low
Alcohol Tolerance High
Optimum Fermentation Temperature 22-28°C (72-82.5°F)

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