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