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This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal Attenuation: 69-74; Flocculation: medium to high; Optimum Ferm. Temp: 65-68
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