Description
DESCRIPTION
Classic yeast from a famous Bavarian monastery. This strain develops a creamy, malty beer profile with low sulfur production and low esters. It is a great choice for styles like traditional helles, Oktoberfest, bock, and dunkel.
Attenuation: 70% - 76%
Flocculation: Medium
Alcohol Tolerance: Medium to High (8-12%)
Optimum Fermentation Temp: 50° - 54° F
10° - 12° C
Cell Count: 150 Billion