Description
DESCRIPTION
This yeast was isolated from the thought to be extinct Pure Nacional variety of cacao. In 2007, this rare variety with white beans was rediscovered in the remote Marañón River Canyon in Peru. The fruity, phenolic, and wild-like characteristics of this strain make it an ideal choice for farmhouse and saison-style beers.
Attenuation: 65% - 70%
Flocculation: Low
Alcohol Tolerance: Medium (5-10%)
Optimum Fermentation Temp: 65° - 75° F
18° - 24° C
Cell Count: 150 Billion