Wyeast 1968 London ESB Ale Yeast

This extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains making for a slightly sweeter finish. Ales produced with this strain tend to be fairly fruity. Fruitiness will increase with higher fermentation temperatures (70-74F, 21-23C). Diacetyl production is noticeable and a thorough rest is necessary. Yeast traps trub easily and autolysis during storage is accelaerated. A very good cask conditioned ale strain due to rapid and complete flocculation. Brilliantly bright beers are easily achieved without any filtration.

• Pure pitchable yeast for brewing
  


• Contains 100 billion yeast cells
  


• Designed to directly inoculate 5 gallons of wort
  


• Contains 125 mls (4.25 oz. or 128 grams) liquid yeast & malt-based nutrient blend

Keep refrigerated. Do not freeze.