Wyeast Activator™ 1968 London ESB Yeast

Wyeast Activator™ 1968 London ESB Yeast

Wyeast Activator™ 1968 London ESB Yeast

Ref: 200004

Price: £6.78 (Incl. VAT)

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Wyeast Activator™ 1968 London ESB

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

Styles:
English Barleywine
English IPA
Extra Special/Strong Bitter (English Pale Ale)
Fruit Beer
Mild
Old Ale
Southern English Brown
Special/Best/Premium Bitter
Spice, Herb, or Vegetable Beer
Standard/Ordinary Bitter
Wood-Aged Beer

Instructions for the proper use of Activator™ packages:

1. To activate, locate and move inner packet to a corner. Place this area in palm of one hand and firmly smack package with the other hand to break inner nutrient packet. Confirm inner packet is broken.
2. Shake the package well to release the nutrients.
3. Allow package to incubate and swell for three hours or more at 70-75°F (21-24°C) or immediately direct pitch into wort.
4. Use sanitizing solution to sanitize the package before opening.
5. Shake well, open and pour Activator™ into five gallons of well-aerated or oxygenated wort at 70-75°F (21-24°C). Maintain temperature until fermentation is evident: by CO2 bubble formation, bubbling airlock or foaming on top of wort.
6. Adjust to desired fermentation temperature.

Full swelling of Activator™ packages is not required for their use. The contents of Activator™ packages may be direct-pitched without prior activation. Our smack pack technology is intended to be a tool for your use in determining viability, and in initiating metabolism for faster starts to fermentation.

Swelling of the packs before they are smacked .If the packs warm up, dissolved CO2 in the yeast slurry will come out of solution and cause the pack to swell. It is not going from liquid to a gas state.. the liquid form of CO2 only exists at extremely high pressure or extremely low temperatures.
The swelling DOES NOT indicate that there is an infection or cross contamination.
Delivery on Average take 2-3 Working Days
(sometimes longer During busy times)

For UK
Mainland UK, Order weight Under 1kg = £3.12
Mainland UK, order value Over £65 = FREE DELIVERY
Mainland UK, order value Under £65, But order weight Over 1kg = £6.50

Saturday delivery to mainland UK £25.50 (must have the order by, 2pm Friday)
Some postcodes we can't send on Saturday Delivery like AB 51

For Northern Ireland ( BT Post codes)
Northern Ireland order weight Under 1kg = £3.12
Northern Ireland order weight 1kg - 29kg = £9.00
Northern Ireland order weight 30kg - 59 kg = £18
Northern Ireland order weight 60kg - 89 kg = £27

Channel Islands - Jersey and Guernsey
Under packed order weight 1kg = £2.60 ( No Vat)
Order weight is 1kg - 25kg = £18.00 ( No Vat), 2 day service
order weight is 25.01kg - 50kg = £36.00 ( No Vat), 2 day service
order weight is 50.01kg - 75kg = £54.00 ( No Vat), 2 day service
FOR EU ORDERS ( AS BELOW )

For more Information please see Delivery Info at the top of the site


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