This is the yeast from one of the oldest stout producing breweries in
the world. It produces a slight hint of diacetyl, balanced by a light
fruitiness and slight dry crispness. Great for Irish ales, stouts,
porters, browns, reds and a very interesting pale ale. Attenuation:
69-74; Flocculation: medium to high; Optimum Ferm Temp: 65-68