I am looking for a good British ale yeast that is fruity, is known to leave some diacetyl in the beer, but isn’t over too over the top.
Wyeast 1968 london esb is fun.
Why would you ever choose a yeast that leaves diacetyl in beer? I am very sensitive to diacetyl and hate finding it in my beers.
That being said, for English beers I like Wy1469 West Yorkshire. Good all around work horse at a variety of temps, floccs well, good fruity profile, but sadly no diacetyl (which in my opinion is a good thing :P)
Personally, I would avoid a yeast that creates a butter bomb. But, that is the BJCP judge in me. To each their own I suppose…
WLP007 and a stick of butter.
Or Ringwood.
I’m with dordway29 on this, and it has become my favorite.
It won’t disappoint!
Wyeast…
YEAST STRAIN: 1968 | London ESB Ale™
A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.
Origin:
Flocculation: Very High
Attenuation: 67-71%
Temperature Range: 64-72F, 18-22C
Alcohol Tolerance: 9% ABV
Or White Labs…
WLP002 English Ale Yeast
A classic ESB strain from one of England’s largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.
Attenuation:
63-70%
Flocculation:
Very High
Optimum Ferment Temp:
65-68°F
Alcohol Tolerance:
Medium
Enjoy your brew(ing)!
+1
+1 more. My fav British yeast…
I have to agree on the ESB yeast. It’s my current non-Belgian favorite.
I’d also like a good dry yeast substitute. I am not a fan of Nottingham. I’ve not used S-04 that I can recall, but I believe it may be similar to the ESB yeast.
Yep, S-04 rocks just as hard as 1968. Tastes great, ferments like a champ and drops like a sack of bricks when it’s done.
i just don’t like the bready flavour you get from S-04. I did taste a homebrewed Stout that was brewed with S-04 and didn’t taste any of that bready flavour.
Ones that I use.
1968/002, the Fuller’s strain.
1469 for my Timothy Taylor Clone attempts.
022 Essex ale is a good change of pace when it is out.
1275 also can make some nice bitter.
1028 works for high gravity beers.
I pitched 1968 in a stout last night and it’s rocking this morning!
I grew the starter up from some slurry from last November. Love that yeast!
I’ve been using S-04 as my house yeast for a little while now. It doesn’t always have to give you that yeast character. Personally I like some yeast character in my English beers so I do ferment those around 66-68F. American beer styles don’t need that character so I ferment those with S-04 at 62-64F (usually ramping up from 62 to 64) and it comes out really clean.
I use WLP002 in my lighter english beers and WLP013 London in my darker english styles (stout, porter, mild).
Another vote for 1968 aka Fuller’s yeast, as it best fits the bill for what the OP is looking for.
I, too, like a little diacetyl in a couple of styles, like British bitter and Bohemian Pilsner. Not so much for the hint of butter, but the slick mouthfeel can enhance the body of what could be a thin beer.
Also, another vote for the Ringwood yeast. Brew a nice 1.040 bitter with it, then use the yeast cake for a Baltic Porter or Russian Imperial Stout. You can’t go wrong.
+1
I really like the esters produced by both of these strains.
WLP 005 is the fruitiest English strain I have used. Five days in you need to rouse this yeast. Good luck!
I used Ringwood once. That was the first, and last, time.
FWIW, my current batch fermenting with 1968 is throwing off a lot of heat. It’s sitting at about 6 degrees warmer than the Belgian fermenting next to it (also very active). It spiked up to a little over 70 last night before I got it cooled down.
I’ve never previously noticed a difference in the amount of heat generated by different yeasts, but it looks like 1968 could be one that warrants a closer watch to keep it within a reasonable temp range.
Wlp023 has a really nice ester profile and is a strong fermenter. Great for malty styles. Hop flavors are muted.