The classic American ale strain. Famous for its clean, neutral flavor and its ability to be used in any style. Emphasizes malt and hops. Attenuates well.
Every batch is PCR tested to ensure contamination free yeast.
Use at a rate of 60-100 grams per barrel, depending on wort temperature and gravity.
Sanitize yeast brick and scissors. Use 10 grams of sterilized tap water, between 85-95°F, per gram of yeast. Sprinkle yeast onto water. Allow slurry to stand undisturbed for 20 minutes and then swirl. Use small amounts of wort to adjust to within 10 degrees of wort temp before pitching.
Proper hydratrion is always recommended but is most critical in high gravity worts above 16°P.