• Beer and Wine 1968 London ESB

1968 London ESB

Article number:
8735
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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. Origin: Flocculation: Very High Attenuation: 67-71% Temperature Range: 64-72F, 18-22C Alcohol Tolerance: 9% ABV
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