British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|Classic English Style Pale Ale||4||English Style India Pale Ale||4|
|English Style Bitter||4||Irish Style Red Ale||2|
|English Style Brown Ale||4||American Style Brown Ale||4|
|Robust Porter||4||Brown Porter||4|
|English Old Ale English & American Strong Ale||4||Imperial IPA||2|
Feedback and experiences from previous customers. Want to leave a review of your own?
I made a 2 quart starter with 1 cup light malt extract and pitched in 21 gallons of three different beers, as I do with all Whitelabs yeasts. I made: (1) Smoked peat porter (2) ESB, and (3) Nut brown Ale. I’m more of a German and California IPA person than an English type. However, this yeast performed as expected with an interesting top level fermentation. I averaged 66-72 degrees during the fermentation and all went well. I started at 1.078-1.085 gravity and when done they were at 1.011-1.012. It made an exceptional nut brown ale and the ESB was above average as well. I did use some California IPA hops but I have a friend that really likes the English beers and said this one was as good as they get. I prefer a more Pacific NW IPA, but plan on doing the nut brown and ESB again with this yeast.
Great strain, gives a high attenuation rate and exceptional clear beer. Taste is neutral, low fruitness... greatly recommended if you want a clear beer without filtration. I used in an ESB, Fermented in the 66 -69 F, gave an attenuation rate of 82 %, OG 1.052, FG 1.009.
FlocculationMedium to High
Optimum Ferment Temp.66-70°F (18-21°C)