Old English Dry Yeast

A British-style ale yeast that is characterized by high attenuation, low ester formation during fermentation, and high ABV tolerance. A good top-fermenting yeast strain that is a great choice for pale ales, ambers, porters, and stouts.

Oxygenation and/or rehydration for generation 0 may be beneficial, but not necessary.

Direct Live Cell Count: 1.9 x 10¹⁰ cells/g
Weight: 0.5 kg
Strain: Saccharomyces cerevisiae
Dosage : 0-150g/hl
Recommended Fermentation Temperature: 18°C to 22°C
ABV Tolerance: 14%
Nitrogen Demand: Low
Attenuation: 78% to 85%
Flocculation: Medium to High
Comparative Strains: Nottie
Beer Styles: Amber Ale, Pale Ales, Porters, Stouts