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: Medum-Low

Attenuation: 72-80%

Temperature Range: 65-72° F (18-22° C)

Alcohol Tolerance: 11% ABV

Vi anbefaler at du kjøper med ispose til gjæren, slik at den holder seg kjølig under transport.