Wyeast 1968 London ESB Ale
Wyeast 1968 London ESB Ale

Wyeast 1968 London ESB Ale

$13.99
Wyeast 1968 London ESB Ale delivers rich malt character, subtle fruitiness, and exceptional clarity for classic British ales.
  • Extremely flocculant; clear beer fast
  • Excellent for traditional British styles
  • Contains 100 billion cells, treats 5 gallons
Ice pack:

Ice Packs / Shipping: For best results, we strongly recommend adding an ice pack to your liquid yeast order. Ice packs do not guarantee that the yeast will arrive cold, but will keep yeast colder for longer during transit. We can not replace yeast that arrives warm. In warm weather months, we highly encourage choosing dry yeast.

Storage: Store in the fridge (33–38ºF). Do not freeze. Pitch cold - do not warm to room temp prior to pitching. Use within 4 months for direct pitching. For pouches older than 4 months, or that are warm, use a yeast starter to boost cell count.

Fermentation Temp Range
Each yeast strain has a temperature range where it performs best. Lagers require cooler temps, while Kveik yeasts can ferment in extreme heat. Maintaining the proper fermentation temperature for each yeast strain is crucial its health. Matching a yeast's ideal range to your environment (or your ability to control temp) is key to getting clean, consistent results.
Scale from 30°-120°F
Product Analysis
This typical analysis is not to be construed as product specification. Typical analysis represents average values, not to be considered as guarantees, expressed or implied, nor as a condition of sale.

Yeast Format, Liquid
Yeast Style, Ale
Flocculation, High
Attenuation, 67~71%
Fermentation Temperature Range, 64~72°F
Alcohol Tolerance, 9%

Wyeast 1968 London ESB is a classic British strain known for its pronounced malt expression and signature clarity. It produces soft fruity esters and a slightly sweet finish that complements traditional English recipes.

With attenuation between 67–71% and very high flocculation, this yeast drops bright quickly, making it ideal for cask-style ales and quick turnarounds. Ferments best between 64–72°F and tolerates alcohol up to approximately 9%. Expect rich mouthfeel, balanced fruit character, and polished presentation.

Wyeast 1968 excels in malt-forward and traditional British ales.

Ideal for:

• English Bitter
• English IPA
• Dark Mild
• British Strong Ale
• Old Ale
• English Barleywine

• Store refrigerated at 33–38°F
• Do not freeze
• Pitch cold into well-oxygenated wort
• Ferment between 64–72°F
• Expect rapid clearing due to high flocculation
• Monitor attenuation in higher gravity beers
• Consider a starter for stronger ales

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Wyeast 1968 London ESB Ale
From $13.99

Frequently Asked Questions

Wyeast 1968 produces rich malt character with subtle fruity esters and a slightly sweet finish.

It has extremely high flocculation, which causes yeast to drop out of suspension rapidly.

Yes. It is especially well suited for traditional British bitters, ESBs, and old ales.

Ferment between 64–72°F for balanced ester production and optimal clarity.

For higher gravity beers or older yeast packs, a starter is recommended to ensure strong fermentation.

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