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Wyeast 1968 London ESB Ale yeast

Wyeast 1968 London ESB Ale yeast



Wyeast 1968 London ESB Ale yeast

A very good cask conditioned ale strain, this extremely floccculent 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 21 - 23°C. A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.

Flocculation: High
Attenuation: 67 - 71%
Temperature: 18 - 22°C
Alcohol Tolerance: 9%
Diastatic (STA1): No

Flavour Profile: Sweet finish, fruity

Suitable Beer Style: Ordinary bitter, Best bitter, Strong bitter, English IPA, Dark mild, British strong ale, English barleywine, Fruit beer, Wood-aged beer

Availability: Always

Possible Substitutes