Description
| Total Esters | 37 ppm at 18°P at 12°C during the first 48h of fermentation then 14°C in EBC tubes |
| Total Superior Alcohols | 177 ppm at 18°P at 12°C during the first 48h of fermentation then 14°C in EBC tubes |
| Residual Sugars | 8 g/l at an apparent attenuation of 82% |
| Flocculation | High |
| Fermentation Temperature | 48.2-71.6°F, ideally 53.6-59°F |
| Dosage Instructions | 80 to 120 g/hl for pitching at 53-59°F. Increase dosage for pitching below 53°F, up to 200 to 300 g/hl at 48°F |
| Storage | Store in cool (< 50°F), dry conditions. |
| Shelf Life | 24 months from the production date. 7 days after opened. |
| % Dry Weight | 94.0 – 96.5 |
| Viable Cells At Packaging | > 6 x 10⌃9 /g |
