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London ESB Ale Yeast - Lallemand

London ESB Ale Yeast - Lallemand

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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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Why did you choose this?
MoreFlavor Store
What's ESB got to do with me
Brandon W on Oct 15, 2019
for mild brown kit.
John M on Jan 24, 2019
What's ESB got to do with me
Brandon W on Oct 15, 2019
This too.
Eric P on May 13, 2019
for mild brown kit.
John M on Jan 24, 2019
I always use dry yeast and this was recommended
Nick L on Jan 9, 2019
Good price, great for session strength ales (very low attenuation).
David M. T on Nov 29, 2018
Richard S on Oct 31, 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
This too.
Eric P on May 13, 2019
I always use dry yeast and this was recommended
Nick L on Jan 9, 2019
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.

3.2 / 5.0
6 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
Attenuation really sensitive to mash temperature
Take a second look over the technical sheet to ensure the proper amount of attenuation you'd like. Sub 147 F for mid-seventies attenuation. Any higher and your looking at high sixties, low seventies.

I mashed at 151 F for an Ordinary Bitter and this yeast attenuated ~69, 70% which apparently isn't out of the norm. It's still a tasty beer and the yeast is pleasantly in the mix, but it finished just a touch higher than I'd like.
November 8, 2019
3 months ago
Low mash temp is key
Because this yeast is a low attenuator, it is important to keep the mash temperature relatively low. It worked well for a best bitter. Although the FG was still a bit higher than optimal, the beer didn't taste sweet. I might use it again during summer when I don't like to order liquid yeast.
February 3, 2019
Very reactive yeast - but check if it's for you.
I rehydrated per instructions, and in 12 hours my air lock sounded like morse code on speed.

Check the technical data sheet before picking this yeast. Other have posted poor reviews because the beer didn't dry out. This yeast strain does not eat maltotriose, which is present in wort in an average 10-15% of all malt worts. If you have a big OG, you have no hope of getting under 1.020. Just how this strain behaves.

So, average 4 stars. 5 for it works, 3 for "it's fine". It did the job but wasn't blown away by the flavor. My porter called for "Fuller's strain" so that's why I picked this.
December 13, 2018
1 year ago
Response from MoreFlavor
Thank you so much for your feedback. We really appreciate the honesty and value great feedback like this as it helps us improve our products. Cheers!
December 14, 2018
Zach R Staff
Took off great. Don’t know how works yet as still fermenting. Another week or two and we will see.
October 10, 2018
1 year 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
1 year ago