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London ESB Ale™ 1968
London ESB Ale™ 1968 is a very good cask conditioned ale strain, this extremely flocculent 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.
Product families
Applications
Food & Nutrition — Beverage
- Beer Brewing
- Liquor & Spirits
Product Families
Food Ingredients — Functional Additives
- Enzymes & Starter Cultures
Other characteristics
- Brand
- London ESB Ale
- End Uses
- Beer
- Functions
- Yeast
- Ingredient Name
- Bakers Yeast
- Ingredient Origin
- Fermentation
- Markets
- Food & Nutrition
- Species
- Saccharomyces cerevisiae
- Ingredient
- Saccharomyces Cerevisiae
- Technology
- Food Ingredients
- Food Ingredients Features
- Clean Finish
- High Flocculation
- Sweet taste
- Temperature Stability
- Food Ingredients Functions
- Yeast
- Food and Nutrition Applications
- Beer
Technical data
Table 1 of 1
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Apparent attenuation | 71-75. (16-22°C) | % |
| Flocculation | medium. | — |
