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Yeast strain characterized by high flocculation and low attenuation, producing beers that are clear with a malty and fruity finish. Expect aromas such as strawberry, jam, and toasty notes. Ferment at 21-23°C to boost ester production, and do not forget about a diacetyl rest.
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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