Like most English strains, this yeast produces malty beers. We get a velvety mouth feel on the palate and a hintof cherriesand rose petals in the aroma. With the great attenuation thisstrainprovides you can ferment almost any ale. We've used this in a strongscotch andthe outcome was phenomenal. To ferment this yeast properlypitchat 64-66F and let it rise to 66-68F. Ferment for 10-14 days inthe primary. Excellentfor all English style ales including bitter, pale ale, porter, andbrown ale.Attenuation: 67-74%Flocculation: HighOptimum Fermentation Temp: 65-70.Wyeast Equivalent: 1098 BritishThis strain is MoreBeer's! Jonathan Plise's favorite ale strain for all english and strong ales. For best results we always recommend ordering an ice pack with your liquid yeast.