Citrus cranks out orange and lemon aromas along with some tropical fruit. Use this strain at high temps for big ester production. A wild saccharomyces strain, it will get a bit funky without the worries of a brettanomyces strain. Keep an eye on your fermentations, it does like to hit a false terminal and then slowly finish out the rest of fermentation.
This strain tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. diastaticus
Temp: 67–80°F (19–27°C)
Attenuation: 74-78%
Flocculation: LOW
Alcohol Tolerance: 10%