Wyeast 1968 London ESB Ale

Description

Species - Saccharomyces cerevisiae

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.  Commonly referred to as the 'Fullers Strain'.

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Flocculation - HIGH

Attenuation - 67% - 71%

Temperature Range - 64° - 72° F (18° - 22° C)

Alcohol Tolerance - 9%