This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale. Attenuation: 69-74%. Flocculation: Medium to High. Optimum Fermentation Temperature: 65-68°F. Alcohol Tolerance: Medium-High.