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Wyeast 1028 London Ale

$6.99

SKU# Y1028

Flat Rate Shipping only $7.99 only from Northern Brewer
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Total:
$6.99

Availability: In stock

Wyeast 1028 London Ale - Beer Yeast

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  • Wyeast 1028 London Ale - Liquid Beer Yeast
Product Details

Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Apparent attenuation: 73-77%. Flocculation: medium. Optimum temp: 60°-72° F

Additional Information
Permanent Stock MessageNo
Temporary Stock MessageNo
Yeast FormatLiquid
Yeast StyleBritish Ale
Min Fermenting Temp60
Max Fermenting Temp72
FlocculationLow-Medium
Min Attenuation %73
Max Attenuation %77
Reviews
4.6 / 5.0
16 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
14
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1
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1
London Ale for Nut Brown
I've used the London ale yeast a couple of times brewing an English style nut brown ale. I've used a starter each time. The yeast seems a bit slow getting going as compared the American Ale yeast, but the performance on my beer has been very good. It has a nice clean flavor and the beer has turned out very good. I will continue to use this yeast for this beer.
December 5, 2015
Yeast Not Viable
Used the smack pack and even after 6 hours did not seem to gain actitivity. After that pitched it anyway. Three days after still no activity. I had to pitch a dry yeast for it to start.
October 1, 2015
Great performer
Did a look back at my brew log since 2002 to get a sense of what yeast to use in my upcoming batches of British style beer. I noticed that this yeast produced the best reviews of any strain and no reported problems. Reviews indicated rich, fruity beers with no off-flavors, even when conditions weren't ideal (like mid-summer). In comparison with 1968 and 1469, where I had problems with fermentation, thin beer (1469) and diacetyl (1968). I intend to revisit 1468 and do a comparison brew with a batch of bitter to see if the thinness wasn't caused by other issues.
January 4, 2015
My favorite for bitters
This is a spectacularly good yeast. It's freakin' bulletproof, as well as foolproof. Twice, I've had to revive abused smack packs. The first time, one froze in the back of my fridge during extended storage. The second time, it got too warm during transport, then sat in the fridge for three months, was warmed up, then re-refrigerated when brew day was postponed. Both times, with the use of a generous starter, of course, I experienced vigorous fermentation with full attenuation. Neither does this strain need to be babied with temperature manipulation, additional aeration, or diacetyl rests, etc. It just does its thing (and it works quickly for me, despite what others here seem to have experienced). I'd add, though, that it imparts quite a bit of character to the beer--rich and with a mineral note, says the description, and that's right on. If you want a yeast that won't impact the flavor of the beer, look elsewhere. If you like rich malt, fruity esters, and a mineral note (which is exactly what I want in a British ale), then this is for you.
March 19, 2014
Excellent
Northern English Brown AleOG: 1.054 & FG: 1.0091028 is very, very good.
January 3, 2014
Great stuff
Was delivered perfectly, had a yeast starter a day before using in the holiday brick warmer. Results have been perfect deffinetly recommend this wyeast London strain.
December 24, 2013
Explosively good!
The two packages of this I ordered (2 carboys' worth) both did very well with my Heady Topper (~1.080) clone brew. I did make a standard starter a few days in advance and had to put a blow-off tube in both carboys; the airlocks with StarSan were literally foaming out the top!
December 16, 2013
Made a fabulous stout
This was the liquid yeast option for the Brunch Stout kit. It did produce a wonderful ale. I make starters for all my beers using yeastcalc.com, and it worked perfectly, with a robust fermentation through the blow off tube.
November 29, 2013
Great Yeast
Good yeast and easy to use.
November 3, 2013
Slow but reliable
Certainly takes its time, but produces great flavors.
September 25, 2013
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