This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C).
Temperature Range: 62-72F, 16-22C
Alcohol Tolerance: 12% ABV
Get a blow out hose
Posted by Todd on 16th Apr 2016
Got 77% attenuation in an Irish Red mashed at 154F, so that's pretty good. Robust fermentation requiring a blow out hose began within 4h of pitching directly into wort (no starter). It's my first time using one of the Activator pouches... impressive.
Beer had a dry finish, but I'm assuming that was from the roasted barley. My impression was that fermentation was fairly clean.
It is flocculant while fermenting, like WLP002 (chunky), but doesn't drop clean at the end. It took 4 weeks in the bottle to crash, so if you are impatient or if you keg, try fining it to get it to clear.