1968 London ESB Ale™
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.
Flocculation: Very High
Temperature Range: 64-72F, 18-22C
Alcohol Tolerance: 9% ABV
Extra Special/Strong Bitter (English Pale Ale)
Southern English Brown
Spice, Herb, or Vegetable Beer