This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, slightly tart, fruity and well balanced. Beers will finish clean and neutral. Ferments well down to 64°F (18°C).

Origin:
Flocculation: Medium
Attenuation: 73-75%
Temperature Range: 64-72 F, 18-22C
Alcohol Tolerance: 10% ABV

Styles:
Blonde Ale
English Barleywine
Northern English Brown Ale
Robust Porter
Scottish Export 80/-
Scottish Heavy 70/-
Scottish Light 60/-