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Stone fruit and light, floral or rose-like aromas with low phenols. Higher temps and densier wort accentuates these fruity and floral flavors and aromas. Sulfur can be produced, but will dissipate with conditioning.
Yeast are living organisms, and like some other organisms they may "like or dislike" to aggregate together, hence we prefer to call the flocculation phenomenon as socialability index.
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