Licensed from Charlie Papazian, this strain can ferment at both ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazian’s books, The Complete Joy of Homebrewing and The Homebrewer’s Companion, were originally developed and brewed with this yeast.
Ales: Optimum cellaring temperature: 50-55°F (10-13°C); altbiers can be cellared at lagering temperature
Lagers: Optimum cellaring temperature: 32-37°F (0-3°C)
Check out our black IPA recipe using WLP862 Cry Havoc here.