Typical analysis :
Percentage of solids 93% - 97%
Live yeast cells ≥ 1 x 109 per gram of dry yeast
Wild yeasts < 1 per 106 yeast cells (Lysine)
Bacteria < 1 per 106 yeast cells

Properties:
Vigorous fermentation can be completed in 4 days at 20°C for Ales
Vigorous fermentation can be completed in 7 days at 12°C for Lagers
High attenuation and flocculation
Neutral to slightly fruity, estery flavor and aroma

Optimum temperature ranges for the yeast essential for fermenting Ales and Lagers when producing traditional styles are 17 - 22°C, for Ales and 10 - 15°C (50 - 59°F) for Lagers.

Usage:

Adapt seeding rate to beer style, initial wort gravity and fermentation temperature.
Wort gravity and fermentation temperature.

- For lager and pale ale fermentation, a seeding rate of 50 to 100 grams per 100 liters of beer.
- For Ale and Lager fermentation, an inoculation rate of between 50 and 100 grams per 100 liters of wort is recommended for most fermentations.

Type of beer: a wide variety of ales and lagers.
Aroma: neutral, slightly fruity
Attenuation: high
Fermentation: 10 - 22°C (50 - 72°F)
Flocculation: high
Alcohol tolerance: 14% ABV
Dosage: 50 - 100g/hL