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Description
A strain that has been widely used for Scotch whisky production since the early 1950s. This yeast produces a complex array of ester compounds and fusel alcohols, as well as some spicy clover character. Suitable for Scotch or American-style whiskeys. Can also be used in high gravity beers
Flocculation: Medium
Attenuation: 75 - 80%
Temperature: 22 - 25°C
Alcohol Tolerance: High (10 - 15%)
Diastatic (STA1): Yes
Flavour Profile: Complex Esters, Spicy Cloves
Suitable Beer Style: Scotch, Whiskey
Availability: Periodic
Possible Substitutes: N/A