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W105 (Saccharomyces pastorianus ssp. Carlsbergensis)
The W105 produces a rather neutral aroma profile and allows other components such as hops and malt to come to the fore. Note the increased formation of higher alcohols. The W105 has also produced excellent results in the production of Bavarian dark beers.
Fermentation capacity: high
ph waste: normal
Diacetyl reduction: very good
Diff: EVs/AVs: normal
Higher alcohols: relatively high
Recommended fermentation temperature: 9-10°C (8-14°C)