Used to ferment lager beer in one week. Ferment at room temperature; 62-68°F (17-20°C) under 1.0 bar (14.7 PSI) until final gravity is obtained, generally one week. Lager the beer at 35°F (2°C), 15 PSI, for 3-5 days to condition. Sulfur production is strong the first 2 days, then disappears by day 5.
Used in the White Labs Tasting Room for cream ales. Visit tastingroom.yeastman.com for more information.
White Labs Brewer Joe Kurowski used this strain in collaboration beers. Here are a few notes from his experience: "It ferments at 60-65°F and the lagering is knocked out within two weeks, with some sulfur production. Otherwise, it is malt forward and clean."