Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.
This Wyeast yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.
ATTENUATION 74 – 79
TEMPERATURE RANGE 70 – 84