Friday, April 22, 2011

It's Friday!


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 pale ale.
Attenuation: 69-74%
Flocculation: Medium to High
Optimum Fermentation Temperature: 65-68°F
Alcohol Tolerance: Medium-High

Walt Kelly's Poster for the First Earth Day - 1970
Happy Species Day!

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The Hidden Fortress, Zombie Free Since 1998
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