This culture is a single strain of Saccharomyces cerevisiae isolated from Samuel Lien’s house culture, which he received from Hans Øen around 1980. It exhibits a fermentation profile of apricot, stone fruit and white wine grape esters, with a balanced malt character coming through on the finish.
Temperature: 80-90 °F (27-32 °C)
Attenuation: 75 - 82%
Flocculation: LowAlcohol Tolerance: High