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  • Banana Split

    A liquid yeast that produces high amounts of isoamyl acetate which is perceived as a banana flavour balanced with less dominant aromatics of apple, clove and plum.  The esters are more dominant at high temperature and at lower pitches. Leaves a crisp finish, raising the temperature can increase banana flavor.

    • Flocculation: Low
    • Attenuation: 73-77%
    3000

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