Brewers swear by this strain to achieve super bright ales in a short amount of time. One of the most flocculent brewer’s strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains. Be sure to give beers made with Pub a sufficient diacetyl rest.
Temp:64-70F,18-21C // Flocculation: Very High // Attenuation: 69-74%
Pub equates with Wyeast 1968 London ESB and White Labs 1002. Assumed strain origination: Fuller's.
Ready-to-pitch American ale yeast for well balanced beers with low diacetyl and a very crisp end palate.
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