This is the yeast frome one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness & slight dry crispness. Great for Irish ales, stouts, porters, browns, reds & a ver interesting pale ale. Attenuation: 69-74; Flocculation: Medium - High; Optimum Ferm Temp: 65-68.