1335 British Ale II
Liquid Ale yeast from Wyeast.
Lab
Wyeast· Ale · Liquid · 1335
Wyeast· Ale · Liquid · 1335Specs
Attenuation
73–76%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
17–24°C
63–75°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
Usually used in
BittersStrong AleBrown AlePorterStout & English IPA
Common questions
- What is the 1335 British Ale II equivalent?
- OYL-013 British Ale VI and WLP025 Southwold Ale Yeast — the same strain from other labs, the Adnams (Southwold 1335) strain.
- What is 1335 British Ale II's attenuation?
- 73–76% apparent attenuation.
- What temperature should I ferment 1335 British Ale II at?
- 17–24°C is the recommended range.
- What beer styles is 1335 British Ale II good for?
- Bitters, Strong Ale, Brown Ale, Porter, and Stout & English IPA.
Brew with 1335 British Ale II
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