A strong fermenter popularly referred to as the “Conan.” This strain is thought to originate from an often-hunted, soaringly-rated Vermont beer. Its peach, apricot, and pineapple notes are steroids for hops, complementing in particular modern fruity hop profiles, like in the hot-topic New England IPA. May produce some diacetyl.
|Attenuation||72% - 80%|
|Flocculation||Medium to Low|
|Alcohol Tolerance||up to 11%|
|Optimum Fermentation Temperature||18°C - 22°C (65°F - 72°F)|