Medium-to-high attenuation, produces a neutral/subtle pear aroma and flavors characterized as sour, fruity, pear, apple, and apricot. Lactic acid production depends on the presence of simple sugars and occurs largely before ethanol production. Fermentation at temperatures of 72-86°F is recommended, with warmer temperatures yielding faster attenuation.
|Origin: Shumard oak tree - Sarver, PA||Attenuation: Mid 60's to Low 70's|
|Flocculation: Low||Temp Range: 72-86|
This yeast is available in commercial pitches of 1BBL or more