Vigorous fermentation that can be completed in 5 days. High attenuation and High flocculation. Neutral Flavor and Aroma, typical of traditional Lagers.

The optimal temperature range for Diamond yeast when producing traditional styles is 10°C(50°F) to 15°C(59°F)

Flocculation: High
Attenuation: High
Alcohol tolerance: up to 13%

Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of
the wort.