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.
| Brand | Apex Cultures |
| Attenuation | 84% |
| Flocculation | High |
| Alcohol Tolerance | 10-11% ABV |
| Temperature Range | 61-73 F |
| Beer Styles | American Amber Ale, American Barleywine, American Brown Ale, American IPA, IPA, American Pale Ale, Pale Ale, American Stout, Braggot, Brown Porter, Christmas/Winter Specialty Spiced Beer, Cream Ale, Dry Stout, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice/Herb or Vegetable Beer, Strong Scotch Ale, Wood-Aged Beer |