The Yorkshire strain produces ales with a full chewy malt flavor and character while still finishing dry and producing famously balanced beers. Expect moderate nutty and stone fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales, the reliably flocculent 1469 strain creates bright beer without filtration.
A terrific all-round yeast, the 1450 can be used for almost any beer style. A mainstay of Portland’s famed home brewer, Mr. Denny Conn, the 1450 strain produces a big mouthfeel, accentuating the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.
Originating from a traditional London brewery, the London Ale III yeast has a wonderful malt and hop profile. A true top cropping strain, the 1318 strain produces beer with a fruity, very light and softly balanced palate, finishing slightly sweet.
The Thames Valley strain produces classic British bitters with a rich, complex flavor profile. Creating a light malt character, the 1275 yeast provides low fruitiness, low esters and is clean and well balanced.
A top cropping yeast strain with unique fermentation and flavor characteristics, the Ringwood strain creates distinct fruit esters with a malty, complex profile. Due to the yeasts high flocculation rate, the beer will clear well without filtration. Once fermentation completes, a thorough diacetyl rest is recommended, allowing the yeast to reabsorb the fermentation compound.
With hardy characteristics and the ability to tolerate a wide variety of temperature variations during fermentation, the Muntons dried yeast easily ferments recipes containing larger percentages of sugar, especially soft drinks.