General Category > Yeast and Fermentation

British Yeast Recommendation

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I am looking for a good British ale yeast that is fruity, is known to leave some diacetyl in the beer, but isn't over too over the top. 

Wyeast 1968 london esb is fun.

Why would you ever choose a yeast that leaves diacetyl in beer?  I am very sensitive to diacetyl and hate finding it in my beers.

That being said, for English beers I like Wy1469 West Yorkshire.  Good all around work horse at a variety of temps, floccs well, good fruity profile, but sadly no diacetyl (which in my opinion is a good thing :P)

Personally, I would avoid a yeast that creates a butter bomb.  But, that is the BJCP judge in me.  To each their own I suppose...

WLP007 and a stick of butter.

Or Ringwood.

I'm with dordway29 on this, and it has become my favorite. 

It won't disappoint!


YEAST STRAIN: 1968  |  London ESB Ale™

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.

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

Or White Labs....

WLP002 English Ale Yeast

A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.

Very High
Optimum Ferment Temp:
Alcohol Tolerance:

Enjoy your brew(ing)!


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