Wyeast – 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