STRAIN:1968 LONDON ESB ALE™
Species: Saccharomyces cerevisiae
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.
Good for styles:
Ordinary Bitter, Best Bitter, Strong Bitter, Dark Mild, Historical Beer: London Brown Ale, English IPA, British Strong Ale, Old Ale, English Barleywine, Wood-Aged Beer, Fruit Beer, Fruit and Spice Beer, Specialty Fruit Beer, Spice Herb or Vegetable