A top fermenting ale strain suitable for English style ESB and bitter styles. Moderate alcohol, smooth rounded flavor, nice aromatics.
Attenuation: Medium
Flocculation: Medium-High
Usage Directions: For best results ferment at 18-23 C (65-72 F).
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here for a complete guide to Lallemand ESB dried brewing yeast.
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here for a complete guide to Lallemand ESB dried brewing yeast.
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Low attenuator
Apparent attenuation generally around 60-66%. A few brewers have reported getting it up to 70%, but I never have been able to. Reportedly this strain does not metabolize maltotriose. I think it would be great for Ordinary Bitter, maybe even Best Bitter if you're careful with temps and don't use crystal malts; but it hasn't made a good ESB for me yet. Lallemand's instructions call for attemperating the rehydrated yeast before pitching; apparently thermal shock can cause it to get weird. Maybe I haven't been doing that part right. It does give a nice flavor profile, so if you don't mind the residual sweetness it can make really nice beers.