1768-PC English Special Bitter
Liquid Ale yeast from Wyeast.
Lab
Wyeast· Ale · Liquid · 1768-PC
Wyeast· Ale · Liquid · 1768-PCSpecs
Attenuation
68–72%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
18–22°C
64–72°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
≈9% 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
BittersEnglish IPAPale AleBrown AleBlonde Ale & Stout
Common questions
- What is the 1768-PC English Special Bitter equivalent?
- WLP033 Klassic Ale Yeast — the same strain from another lab, the Klassic / Special Bitter (WLP033) strain.
- What is 1768-PC English Special Bitter's attenuation?
- 68–72% apparent attenuation.
- What temperature should I ferment 1768-PC English Special Bitter at?
- 18–22°C is the recommended range.
- What beer styles is 1768-PC English Special Bitter good for?
- Bitters, English IPA, Pale Ale, Brown Ale, and Blonde Ale & Stout.
Brew with 1768-PC English Special Bitter
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