M66 is built for modern hop-forward brewing — specifically the hazy, juicy, tropical style of New England IPA. It produces fruity esters that complement modern hop varieties (Mosaic, Galaxy, Citra, Nelson Sauvin) and its hop biotransformation activity helps extract and transform hop compounds into the tropical, stone-fruit flavours that define the style.

Best suited to: New England IPA (NEIPA), Hazy Pale Ale, Hazy IPA, juicy or tropical-style IPAs.

Fermentation parameters:

• Temperature: 18–23°C (warmer pushes tropical ester expression)
• Attenuation: Very high
• Flocculation: Medium (produces characteristic haze)
• Alcohol tolerance: up to 12% ABV
• Pitching rate: 1 sachet per 23L at standard gravity

Flavour contribution: Tropical fruit esters — pineapple, mango, stone fruit. Enhances biotransformation of hop compounds when dry hopping during active fermentation. Medium flocculation contributes to the permanent soft haze of NEIPA.

Choose M66 over M44 when you are brewing a hazy or juicy IPA where tropical fruit character is part of the design. M44 is clean and dry; M66 is fruity and haze-forward.

Pitching note: For NEIPA, add dry hops during active fermentation (day 2–3) to maximise biotransformation.

Storage: Keep refrigerated. Once opened, reseal and use within 7 days.