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Description
A characterful blend of two classic Saison strains. This yeast produces complex fruit and black pepper notes along with a reliable, fast and high degree of attenuation; creating a dry beer. We strongly encourage a free rise fermentation, starting at 22ºC and rising to ~27ºC for optimal results.
Flocculation: Low
Attenuation: 85% +
Temperature: 22 - 27°C
Alcohol Tolerance: High
Diastatic (STA1): Yes
Flavour Profile: Fruity, Black Pepper, Baking Spice
Suitable Beer Styles: Saison, Strong Belgian Ale
Availability: Always
Possible Substitutes