Wyeast 1968 London ESB Ale yeast: temperature, attenuation and alcohol tolerance
Wyeast (liquid)The published Wyeast data for Wyeast 1968 London ESB Ale, the styles it suits, and what to use if you cannot get it.
Gauge readout
Attenuation67 to 71 % (69% typical)
Alcohol tolerance10 % tolerance
Fermentation temp18 to 22 C (64 to 72 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C
Published technical data
| Manufacturer | Wyeast (liquid) |
|---|---|
| Species | Saccharomyces cerevisiae, top-fermenting English ale (Fuller's strain) |
| Fermentation temperature | 18 to 22 C (64 to 72 F) |
| Apparent attenuation | 67 to 71 % (69% typical) |
| Alcohol tolerance | 10 % tolerance |
| Flocculation | Very high |
Notes
Recommended for ESB, English bitter, brown ale, porter.
Character: Malty, fruity English character with a full body.
The Fuller's strain in liquid form, the Wyeast counterpart to WLP002, a very high-flocculating English yeast that drops crystal bright and leaves a full malty, fruity body. Its low 69% attenuation keeps residual sweetness for an ESB. Rouse it during fermentation, because it can flocculate out and stall before it finishes.
Substitutes and styles
Sources: Wyeast 1968 London ESB Ale specification (Brewer's Friend) ยท Brewstock Beer Yeast Comparison Chart (White Labs / Wyeast / Omega / Fermentis / Lallemand cross-reference)