STRAIN:
1968

London ESB Ale

Species: Saccharomyces cerevisiae

Profile: A very good cask conditioned ale strain, this extremely flocculent 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.

Metric Temperature Range: 18-22 °C

High

Flocculation

67
-
71

Attenuation

64
-
72°F

Temperature Range

9

ABV