WHC Lab – Old English Dry Yeast

A British-style ale yeast that is characterized by a high attenuation, low ester formation during fermentation, and high ABV tolerance. A good top-fermenting yeast strain that is a great choice for pale ales, ambers, porters and stouts.

Beer Styles: Amber Ale, Pale Ales, Porters, Stouts

Strain: Saccharomyces cerevisiae
Attenuation: 78-85%
Flocculation: Medium to High
Alcohol tolerance: 14% ABV
Fermentation temperature: 18-22°C
Dosage: 50-150 g / hl