Species: Saccharomyces cerevisiae
Profile: This strain was originally sourced from a now defunct brewery on the banks of the River Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.
Apparent Attenuation72 - 78%
Apparent ABV Tolerance10%
Temperature Range60-70°F (16-21°C)