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Chiswick Lane Ale

Extremely flocculent yeast, resulting in bright, malty, with slight sweet finish beers. Low attenuating yeast which produce fruity (Strawberry, Jam, Toasty) aromas. Increased esters production can be achieved by fermenting on the higher end of reccomended temperature range (21-23°C). Diacetyl rest is suggested at the final stage of fermentation.

Key characteristics

Attenuation

64-71%
18-22°C

Temperature

High

Sociability index

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.

9%

Alcohol tolerance

Strawberry, Jam, Toasty

flaVour profile

Bitter, Stout, Pale Ale, Mild

Best for

No

Phenolic

No

Diastatic

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