Description
A strong fermenter popularly referred to as “Conan.” Its peach, apricot and pineapple notes are steroids for hops, complementing modern fruity hop profiles in particular. A diacetyl rest is suggested if fermented in the lower temperature range. Many brewers enjoy blending DIPA with British V (OYL-011) for enhanced haze and complex, fruity ester profile.
| Strain Type | Ales |
| Attenuation | 72-80% |
| Flocculation | Medium-Low |
| Optimum Fermentation Temp. | 65-72°F (18-22°C) |
| Alcohol Tolerance | 10% ABV |
| Phenolic | No |
| Diastatic | No |
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