Description
This culture is a single strain of Saccharomyces cerevisiae isolated from Samuel Lien’s house culture, which he received from Hans Øen around 1980. It exhibits a fermentation profile of apricot, stone fruit and white wine grape esters, with a balanced malt character coming through on the finish.
Temperature: 80-90 °F (27-32 °C) || Attenuation: 75 – 82%
Flocculation: Low || Alcohol Tolerance: High
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