I’ve read it is an ale yeast of European origin and that it is slow in the first generation. What temp range and attenuation should I expect? I’m thinking of making an alt or a mock-dunkel with it. Any experts out there with some ideas?
http://www.fermentis.com/fo/60-Beer/60-21_product_rangeCB.asp
see towards bottom of page.
I’ve used it a couple times for alt. Pretty good, but I wouldn’t go out of my way to get it.
I’ve used it in Alts, American pales and American Ambers. Fermented cold–high fifties low sixties, very clean and crisp. More so than US-05. It is slower and does not clear. You have to cold condition it out. It’s a good yeast for an American wheat that you want to serve cloudy.