Intended for abbey beers, and works very well for that. London Ale Yeast Rich minerally profile, bold woody slight diacetyl production. Complex, woody, tart, with strong mineral notes. It produces ales of marvelous complexity and sophistication. This yeast was used for the 1992 B.0.S.S. Challenge 1st place Barleywine, brewed by none other than Brian and Linda North.
Flocculation is low to medium.
The cleanest of the bunch, but mutation-prone. This is Sierra Nevada's yeast. Probably the best available all-around yeast, this strain can be used for anything, without embarrassment. Wyeast 1056 is reported to be Seibels BRY-96 strain. Irish Ale Yeast Slight residual diacetyl is great for stouts.