A very good cask conditioned ale strain, this extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23°C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.
- Probable Origin: London, England
- Beer Styles: British Pale Ales, Special Bitters
- Commercial examples may include: Fullers London Pride, Young’s and Greene Kings
- Flocculation: High
- Apparent Attenuation: 67-71%
- Temperature Range: 64-72°F (18-22°C)
- Alcohol Tolerance: 9% ABV
Activator packages are designed for direct inoculation of 5 gallons of standard wort. Activator packages contain at least 100 billion live yeast cells in a liquid slurry. This yeast slurry is packaged in an optimum condition for storage, while maintaining the ability for rapid and complete fermentation.
