A strong fermenter popularly referred to as the “Conan.” This strain is thought to originate from an often hunted, soaringly rated Vermont beer. Its peach, apricot and pineapple notes are steroids for hops, complementing in particular modern fruity hop profiles like in the hot-topic New England IPA. May produce some diacetyl.
Flocculation: medium to low
Temperature range: 65-72° F (18-22° C)
Alcohol tolerance: 11%
Certain strains may contain up to 500 billion cells, some contain roughly 150 billion. Most importantly, Omega Yeast Labs packages their yeast with the appropriate amount of yeast to adequately ferment 5 gallons of wort at 1.060 specific gravity.