Best før 16.10 -19
A classic ESB strain best suited for English-style ales, including milds, bitters, porters and English-style stouts. Ales produced with this strain tend to be fruity, a characteristic which increases as fermentation temperatures rise between 70F and 74F. A thorough diacetyl rest is recommended after fermentation is complete. This yeast will leave a beer very clear and with some residual sweetness.
Compares to WLP002 and WY1968*