Wyeast 1968 London ESB Ale
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'.
Flocculation - HIGH
Attenuation - 67% - 71%
Temperature Range - 64° - 72° F (18° - 22° C)
Alcohol Tolerance - 9%