WHC Lab – British Pub Ale : English House Dry Yeast (Bond)

It is a dried version of an English Ale yeast that is characterised by high attenuation, fruity ester formation during fermentation and is ideal for dark styles such as stouts, porters or brown ales.

Origin: Whitbread Dry

Oxygenation and/or rehydration may not be needed for generation zero but may be beneficial.

This is a top cropping ale yeast. Use of antifoam and/or leaving more head space would be recommended.

Beer Styles

Brown Ales, Imperial Stouts, IPAs, Pale Ales, Red Ales, Stouts

Strain:

Saccharomyces cerevisiae

Comparative Strains:

S-04, OYL-006 British Ale I, WLP007 English Dry , Wyeast 1098 British Ale Yeast