Licensed from Charlie Papazian, this strain can ferment at both ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazian’s books, The Complete Joy of Homebrewing and The Homebrewer’s Companion, were originally developed and brewed with this yeast.
Ales: Optimum cellaring temperature: 50 to 55°F (10-13°C)
Altbiers can be cellared at lagering temperatures.
Lagers: Optimum cellaring temperature: 32 to 37°F (0-3°C)
Attenuation: 72 - 78%
Flocculation: Low
Optimum Fermentation Temperature: 55° - 74° F / 13° - 23° C
Alcohol Tolerance: 5 – 10%
