DIPA Ale - OYL-052

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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)