Lemon and hop bitterness are highlights of the initial tasting notes of this mixed culture of yeast and lactobacillus. The culture is named after the location where it was kept in Grodås, Norway, the old stable that was later converted to a house.
|Origin: Stalljen||Attenuation: High 70's|
|Flocculation: Medium-High||Temp Range: 68-95|
|Alcohol Tolerance: Medium-High|
This yeast is available in commercial pitches of 1BBL or more