San Diego is a particular yeast strain applied for the top fermentation of beers. San Diego has its origin from America and is today used by a large number of commercial craft breweries. San Diego has an excellent fermentation capacity and ferments very quickly. The final aroma is very clean. San Diego has good sedimentation properties at the end of fermentation. The final attenuation degree is very high and the reduction of diacetyl is very high. Fermentation time depends on the yeast amount dosed, kind of propagation and the temperature of fermentation.
| Fermentation Temp | 60 - 75° F |
| Attenuation | 81% |
| Flocculation | High |
| Dosage | 50-80 g/hL of 12°P - 20°P cold wort |
| Alcohol Tolerance | -- |
