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1968 London ESB

1968 London ESB

A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.

Origin: Flocculation: Very High Attenuation: 67-71% Temperature Range: 64-72F, 18-22C Alcohol Tolerance: 9% ABV

Styles:    English Barleywine    English IPA    Extra Special/Strong Bitter (English Pale Ale)    Fruit Beer    Mild    Old Ale    Southern English Brown    Special/Best/Premium Bitter    Spice, Herb, or Vegetable Beer    Standard/Ordinary Bitter    Wood-Aged Beer


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