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Wyeast 1968 London ESB Ale


Wyeast Laboratories

What it does :

The Wyeast 1968 London ESB Ale yeast strain produces a richly malty flavor profile with a balanced fruity, estery character. A very good cask conditioned ale strain. This strain is a highly flocculent yeast that results in a very clear beer. This yeast strain is low to moderately attenuative. You can expect it to ferment 67 to 71 percent of the fermentable sugars in your wort. It results in a slightly sweet finish.

What it is:

This is a top-fermenting yeast strain.

Vital Statistics

Attenuation (%):

67 - 71

Fermentation Temperature (F):

64 - 72


Very High

Product Form:


How it works:

After the boil is complete, cool your wort temperature down to be at or near 72 F (22.2 C). Then, you can add this yeast to begin the primary fermentation of your beer.


The amount of pitching yeast that you need to properly ferment a 5 gallon (18.9 liter) batch of wort will vary with the original gravity of your recipe. The higher the orginal gravity target of your wort, the greater the amount of sugars to be fermented. So, the original gravity of your recipe's wort drives the number of yeast cells you need to ferment these sugars. Making a yeast starter is strongly recommended for a wort with an original gravity at or above 1.080. For this Wyeast Laboratories product, simply follow their instructions on the package to prepare the yeast for pitching. Their built-in starter packaging ensures that you have enough yeast cells for pitching into your wort.


You should prepare your yeast sample for pitching into the wort. A liquid yeast slurry typically requires that you begin activating the culture several hours before use. Follow typical brewing sanitation practices to ensure your fermentation produces the expected results. Unwanted bacterial contamination at the fermentation stage will undo all your hard work in getting your brew to this step of the process.

Related Links

Final Gravity Prediction
Wyeast 1968 London ESB Ale