|
Probable origin: London, England
Beer Styles: British Pale Ales, Special Bitters
Commercial examples may include: Fullers London Pride, Young's and Greene Kings
Unique properties: This extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains making a slightly sweeter finish. Ales produced with this strain tend to be fairly fruity. Fruitiness increased with higher fermentation temperatures 70-74º F, (21-23º C). Diacetyl production is noticeable and a thorough rest; 50-70º F, (10-21º C) is necessary. Yeast traps trub easily and autolysis is possible. A very good cask conditioned ale strain due to thorough flocculation characteristics. Beers become readily bright within days. Brilliant beers easily achieved without any filtration.
Alcohol tolerance approximately 9% ABV.
Flocculation - high
apparent attenuation 67-71%
Optimum fermentation range: 64-72° F, 18-22° C.
|
