London ESB Ale 1968

The Wyeast 1968 is an extremely flocculent yeast that will produce distinctly malty beers. It is a very good cask conditioned ale strain. The attenuation levels are typically less than most other yeast strains meaning it will result in a slightly sweeter finish. Ales created with this yeast tend to be fruity, increasingly so with higher fermentation temperatures (70-74F). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers can easily be achieved within days without any filtration with this strain.

Flocculation: High

Attenuation: 67-71

Optimal Temperature Range: 64 - 72 F

ABV: 9 

This is a great choice for the following styles:

• Ordinary Bitter
• Best Bitter
• Strong Bitter
• Dark Mild
• London Brown Ale (Historical Beer)
• English IPA
• British Strong Ale
• Old Ale
• English Barleywine
• Wood Aged and Specialty Wood Aged Beer
• Fruit and Specialty Fruit Beer
• Fruit and Spice Beer

**Please note packaging may be different as Wyeast transitions to their new updated packaing**