From England, this yeast can ferment up to 25% alcohol when used correctly. It produces ester characters that increase with increasing gravity. Malt character dominates at lower gravities. To achieve >25% ABV, sugar needs to be fed over the course of the fermentation.
| Attenutation | 80% - 100% |
| Flocculation | Medium |
| Alcohol Tolerance | Very High (15%+) |
| Fermentation Temperature | 65° - 68° F 18° - 20° C |
| STA1 | Positive |