YEAST STRAIN: 1968 | London ESB Ale™

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This extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains making for a slightly sweeter finish. Ales produced with this strain tend to be fairly fruity. Fruitiness will increase with higher fermentation temperatures (70-74F, 21-23C). Diacetyl production is noticeable and a thorough rest is necessary. Yeast traps trub easily and autolysis during storage is accelaerated. A very good cask conditioned ale strain due to rapid and complete flocculation. Brilliantly bright beers are easily achieved without any filtration.

Origin:
Flocculation: Very High
Attenuation: 67-71%
Temperature Range: 64-72F, 18-22C
Alcohol Tolerance: 10% 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