Used to ferment lager beer in one week. Ferment at room temperature; 62-68F (17-20C) under 1.0 bar (14.7 PSI) until final gravity is obtained, generally one week. Lager the beer at 35F (2C), 15 PSI, for 3-5 days to condition. Sulfur production is strong the first 2 days, then disappears by day 5. Used in the White Labs Tasting Room for cream ales. White Labs Brewer Joe Kurowski used this strain in collaboration beers. Here are a few notes from his experience: " It ferments at 60-65F & the lagering is knocked out within two weeks, with some sulfur production. Otherwise, it is malt forward & clean."