This yeast ferments extremely well in dark roast worts. Beers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity in the upper range. Ester production is enhanced and rich with fermentation temperatures above 64°F (18°C). Flocculation is low to moderate with filtration typically required.
- Probable Origin: Dublin, Ireland
- Beer Styles: Dry Stout, Milk Stout, Oatmeal Stout, and Porter
- Commercial examples may include: Guinness, Beamish Stout, and Murphy’s Stout
- Flocculation: Medium
- Apparent Attenuation: 71-75%
- Temperature Range: 62-72°F (16-22°C)
- Alcohol tolerance: 12% ABV
Activator packages are designed for direct inoculation of 5 gallons of standard wort. Activator packages contain at least 100 billion live yeast cells in a liquid slurry. This yeast slurry is packaged in an optimum condition for storage, while maintaining the ability for rapid and complete fermentation.