In Lallemand’s Standard Conditions Wort at 20°C (68°F) yeast exhibits:
The fermentation can be completed in 5 days.
Medium to high attenuation and moderate flocculation.
Aroma and flavour are dominated by apricot with notes of tropical fruit and balanced malt
The optimal temperature range for yeast when producing
traditional styles are 18°C (64°F) to 23°C (73°F).
Lag phase, total fermentation time, attenuation and flavour are dependent on pitch rate,
yeast handling, fermentation temperature and nutritional quality of the wort.