I understand that yeast is close to it's best before date and will require a starter to be made with it before use. It is up to the brewer to determine if this yeast is appropriate for their equipment and techniques.
A unique Saccharomyces strain formerly classified as Brettanomyces that produces delicate, tart, tropical, mango and pineapple fruit characteristics.
|Alcohol Tolerance||up to 10%|
|Optimum Fermentation Temperature||24°C - 29.5°C (75°F - 85°F)|