This unique saccharomyces got isolated from grapes from the Gordon Estate Winery in Pasco, Washington.
At Ale temperatures Chardonnay is rather neutral and produces slight phenols like banana and citrus. You can not only ferment beer, but also wine, meads and cider with it!
Especially in hoppy worts, Chardonnay emphasizes the tropical fruit character of modern hops. As it´s a rather slow flocculator, it´d match hazy IPAs and Pales perfectly.
Short lag phase, low sulfur production and a vigorous fermentation is what this yeast is known for. Through the high alcohol tolerance (13%) it is easy to ferment any must with it!
Yeast typ: Saccaromyces cerevisiae boulardii, lacal yeast
Floccation: Low - Medium
Attenuation: 70 - 80 %
Fermentation Temperature: 19 - 22 °C (66 - 72 °F)
Final pH: 4,4 - 4,6
For direct pitch
Quelle: Bootleg Biology