Active dry yeast recommended to brew a diversity of beers amongst which abbey style beers known for their high alcohol content.
It ferments very fast and reveals subtle and well-balanced aromas.
To maintain the aromatic profile at the end of the fermentation, we do recommend to crop this yeast as soon as possible after fermentation
Optimum Fermentation Temperature: 15-20°C (59-68°F)
Pitching: 50-80 g/hl
Total Esters: 20
Total Superior Alcohols: 274
Residual Sugars: 0 g/l (0g maltotriose/L corresponding to an apparent attenuation of 82%)