English ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to improve
beer clarity. Recommended for the production of a large range of ales and specially adapted to cask-conditioned ones and fermentation in cylindoconical
fermentation temperature: 12-25°C (53.6-77°F) ideally 15-20°C (59-68°F)
This fast-attenuating yeast produces a balanced flavor profile and has strong flocculation characteristics. Under normal...
German ale yeast selected for its ability to form a large firm head when fermenting....