A true English ale strain in dried form, exhibiting reliable fermentation performance and moderate ester production. Suited not only to Extra Special Bitter but other classic British styles like pale ale, bitter and mild.
London ESB yeast does not utilize the sugar maltotriose (a molecule composed of 3 glucose units).Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust gravities and mash temperatures according to desired result.
In standard conditions at 20°C London ESB yeast exhibits:
• Vigorous fermentation that can be completed in 3 days• Medium attenuation and low flocculation• Neutral to slightly fruity and estery flavor and aroma, allowing malt aromas and flavors to shine through.
The optimal temperature range for London ESB yeast when producing traditional styles is 18°C to 22°C. Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
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