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A yeast and enzyme blend that enhances aromatics and esters, perfect for New England, hazy and fruit forward IPAs. Select enzymes improve aroma and flavour from late hop and fruit additions.
Attenuation: 74-82%
Flocculation: High
Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-22 degrees C (64-72 degrees F).
Storage Recommendations: Store in the fridge.
AROMA CHARACTERISTICS:
FLAVOR/MOUTHFEEL CHARACTERISTICS: This yeast ferments clean and relatively neutral, with the moderate, well-balanced ester profile adding subtle complexity. Beers fermented with this yeast have a moderately dry finish but will retain a good level of mouthfeel to prevent them from being too thin.
HIGHER ALCOHOL BEERS: With a good alcohol tolerance of up to 10 % ABV, this yeast works particularly well in stronger IPA styles. Higher ABV beers will retain a good level of body without being too heavy.
