JY127 comes from a famous brewery in Vermont, USA. Works great for hoppy beers such as Pale Ales, IPAs and Double/Imperial IPAs. Fruity when fermented warm, and this fruitiness works great with hoppiness. Its origins are British, and this yeast works also great for malty beers such as browns, ambers and stouts. 

Origin:        Vermont, USA (Originally British)
Temperature: 18-23 ºC (66-74 ºF)
Attenuation: 78-81% 
Oxygenation: High
Flocculation: Medium

Lower fermentation temperature range: Malt-forward Ales -  Higher fermentation temperatures: Hop-forward ales

Alcohol tolerance: 10%