London ESB 1968
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.
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