Yeast cells are active and living organisms. A slight expansion in Wyeast packaging is normal and does not indicate poor yeast health. Certain strains, including 1056 and 1338, are more prone to expansion than others. Please visit the Wyeast FAQ for more details.
The revival of interest in historic and classic English IPA styles calls for a specialized yeast – this blend highlights hop bitterness and aroma while still allowing full expression of authentic water profiles and pale malts.
Low to moderate ester level can be manipulated through fermentation temperature and pitching rate. Palate finish is typically neutral to mildly fruity with some maltiness. Good flocculation
characteristics make this an excellent candidate for cask conditioning.
Beer Styles: Traditional and Historical English IPA, English Pale Ale, English Bitter styles, Robust Porter, Foreign Stouts.
- Details & Instructions
Ideal Temperature Range (°F) 64-74 Attenuation (%) 71-74 Flocculation Medium-High Alcohol Tolerance (%) 10
- Customer Q&A