A full-bodied strain, finishing very malty with a complex flavor profile. This strain’s characteristics are very desirable in English style brown ales and porters. It produces a dense, rocky head during fermentation, and can be a slow to start and to attenuate. This yeast may continue to produce CO2 for an extended period after packaging or collection.
- Source: Wyeast
- Strain: 1338
- Flocculation High
| Average | Range | |
|---|---|---|
| Attenuation | 69% | |
| Temp range | 67° | |
| Tolerance | 10% ABV |