Styles for Premium Bitter Ale*
(WLP026) yeast strain
From Staffordshire, England. Fermentation gives a mild, but
complex, estery character. Ferments strong and dry. Good for high gravity
beers. Best for all English style ales, including bitters, milds, ESBs,
porters, stouts, and barley wines.
Attenuation: 70-75; Flocculation: Medium;
Optimum Ferm. Temp: 67-70
*Available May-June
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