A classic English ale yeast, fermenting and flocculating quickly, leaving residual sugars and accentuating malt character. Suitable for production of most English ale styles.
Flocculation: Very High
Optimum Ferm Temp: 65-69°F - 18-22°C
Alcohol Tolerance: Medium
Compares to OYL006, WLP002
Yeast is packaged in 125mL vessels and contains 200 billion yeast cells per pitch.
Escarpment Labs was started in 2013 by three fine fellows in Ontario. Richard Preiss started isolating the yeast strains he used in his homebrewing. This piqued the interest of his labmate Angus Ross - also a homebrewer and beer geek. Soon enough, they were both isolating yeasts from bottles of beer as well as the Ontario wilderness, resulting in a large and diverse strain collection. We now have an expansive collection of both innovative and in-demand yeasts - some available now, with many more in the development pipeline. Nate Ferguson, an instructor at the Niagara College Brewmaster Program, has since joined the team, his technical expertise in all things beer and yeast helping us to produce high-quality cultures on an industrial scale.
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