1318 London Ale III
Liquid Ale yeast from Wyeast.
Lab
Wyeast· Ale · Liquid · 1318
Wyeast· Ale · Liquid · 1318Specs
Attenuation
71–75%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
18–23°C
64–73°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
High
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈10% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Same strain, other labs
Potential substitutes for 1318 London Ale III
Usually used in
Hazy IPAIPABittersStout & Barleywine
Common questions
- What is the 1318 London Ale III equivalent?
- Foggy London Ale, A38 Juice, and OYL-011 British Ale I — the same strain from other labs, the London Ale III (1318) strain.
- What is 1318 London Ale III's attenuation?
- 71–75% apparent attenuation.
- What temperature should I ferment 1318 London Ale III at?
- 18–23°C is the recommended range.
- What beer styles is 1318 London Ale III good for?
- Hazy IPA, IPA, Bitters, and Stout & Barleywine.
- What can I substitute for 1318 London Ale III?
- LalBrew Verdant IPA, M66 Hophead Ale Yeast, WLP066 London Fog Ale Yeast, and SafAle S-04.
Brew with 1318 London Ale III
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