| Wyeast 1968 - London Esb Ale Xl |
** SPECIAL ORDER ONLY ** This extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains making for a slightly sweeter finish. Ales produced with this strain tend to be fairly fruity. Fruitiness will increase with higher fermentation temperatures (70-74F, 21-23C). Diacetyl production is noticeable and a thorough rest is necessary. Yeast traps trub easily and autolysis during storage is accelaerated. A very good cask conditioned ale strain due to rapid and complete flocculation. Brilliantly bright beers are easily achieved without any filtration. Origin: Styles: |
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| Wyeast 1275 - Thames Valley Ale Xl |
** SPECIAL ORDER ONLY ** Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well balanced. Origin: Styles: |
| In Stock |
| Wyeast 1318 - London Ale III Xl |
| From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet.
Origin: Styles: |
| In Stock |
| Wyeast 1335 - British Ale Ii Xl |
** SPECIAL ORDER ONLY ** Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry. Origin: Styles: |
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| WLP009 White Labs Australian Ale Yeast Platinum strain |
| White Labs WLP009 Australian Ale Yeast White Labs March/April Platinum Yeast Strain Produces a clean, malty beer. Pleasant ester character, can be described as "bready." Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good attenuation. Attenuation: 70-75% Flocculation: High Ideal Fermentation Temperature Range: 65-70°F Alcohol Tolerance: Medium |
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| Wlp006 White Labs Bedford British Nov./Dec. |
| WLP006 Bedford British PLATINUM STRAIN – Nov./Dec. Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale. Attenuation: 72-80% Flocculation: High Optimum fermentation temperature: 65-70°F Alcohol Tolerance: Medium * If this is out of seasion the best substitute would be LDWLP005 British ale yeast |
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| Wyeast 1098 - British Ale Xl |
Produces beers with a clean neutral finish allowing malt and hop character to dominate. Ferments dry & crisp, slightly tart, fruity and well balanced. Ferments well down to 65°F (18°C). Origin: Styles: |
| In Stock |
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