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London ESB Ale Yeast - Lallemand
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Description

This English-style ale yeast from Lallemand is the model of reliable fermentation performance and modest ester production. London ESB exhibits light flavors and aromas of fruit and ester, but is predominantly neutral in character, allowing the malt and hops of the beer to shine through. It's perfect for your Extra Special Bitter, but may also be used in many authentic heritage UK styles like Pale Ale, Bitter and Mild. Use London ESB to make Ciders as well!

Beer Styles: English-style ales, pale ales
Aroma: Fruity, estery, malt
Attenuation: Medium
Fermentation Range: 65-72°F
Flocculation: Low
Alcohol Tolerance: 12% ABV

*See the technical data sheet below for information on rehydration, usage and storage.

Community Q&A

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Browse 2 questions Browse 2 questions and 4 answers
Why did you choose this?
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Essential ESB yeast for Fullers clone
Stephen M. J on Oct 13, 2018
Because I prefer dry yeast and it delivers a slightly fruitier taste than Windsor.
Anthony J. S on Apr 13, 2018
Essential ESB yeast for Fullers clone
Stephen M. J on Oct 13, 2018
great results for spontaneous brew session
Ilza K on May 15, 2018
Because I prefer dry yeast and it delivers a slightly fruitier taste than Windsor.
Anthony J. S on Apr 13, 2018
great results for spontaneous brew session
Ilza K on May 15, 2018
Is this similar to wyeast London ESB yeast?
Christopher Gaige on May 13, 2018
BEST ANSWER: Hello, thank you for your question. Reading the spec sheets, the Wyeast liquid form is a highly flocculant strain compared to the low flocculant Lallemand dry yeast. They will each attenuate about the same, however the Lallemand is a little more alcohol tolerant. They are similar in producing slight estery malt forward beers.
Reviews

2.3 / 5.0
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Took off great. Don’t know how works yet as still fermenting. Another week or two and we will see.
October 10, 2018
Purchased
2 weeks ago
Low attenuation
I haven't figured out how to make this yeast work properly. Last batch I used yeast nutrient and aerated the wort, but it stopped at 63% apparent attenuation (1.060=>10.22). Way too sweet, obviously. Maybe it works better at lower starting gravities, or maybe there is some other trick to it. It does give the flavor profile of an ESB, but you can get pretty close to that with another English yeast and get better attenuation.
September 7, 2018
Not That Pleased
Using the Lallemand yeast pitching calculator, I determined I needed to pitch 22g of London ESB yeast into my wort (OG=1.070). Fermentation started well but stalled at 1.030 after 7 days. Piched 11 g of S-04 and was able to get it down to 1.025 after 14 days. Not real happy about it. Beer flavor is good but obviously sweet.
May 16, 2018
Purchased
6 months ago