Originally Posted by jonbrout
Isn't 78* a little high? O.o
nah. pushing it, but i love that yeast. I do typically add my candi sugar (boiled) after the first few days of vigorous fermentation. OH...and I hijacked...primary that guy some more.
Produces intense esters and phenolic characteristics with complex fruitiness. Does not produce significant amount of iso-amyl acetate (banana esters) or bubble gum esters typical of many yeast of this style. Phenol and ester production are influenced by fermentation temperatures. Phenols tend to dissipate as beer matures. This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples, to ferment to dryness. True top cropping yeast with broad temperature range.
Temperature Range: 64-78F, 18-25C
Alcohol Tolerance: 12% ABV