Wyeast 1318

In the world of , plays a crucial role in determining the flavor, aroma, and overall profile of the . One particular yeast strain that has gained popularity among brewers is Wyeast 1318. This strain, originating from a traditional London brewery, offers a unique and hop profile that sets it apart from others in its category.

The exact origins of Wyeast 1318 are somewhat shrouded in mystery. While it is difficult to trace its exact lineage, there is speculation that it may have originated from the renowned Boddingtons Brewery, which was founded in Manchester, England in 1853. However, concrete evidence supporting this claim is scarce.

What sets Wyeast 1318 apart is its top-cropping nature. This means that during fermentation, the yeast rises to the top of the fermenter, forming a thick layer known as a krausen. This characteristic is typical of traditional English yeasts and adds to the authenticity of beers brewed with Wyeast 1318.

The flavor profile of Wyeast 1318 is where it truly shines. It imparts a fruity and lightly balanced palate, enhancing the overall taste experience of the beer. The fruity notes are often described as reminiscent of stone fruits, such as peaches or apricots, adding a delightful complexity to the brew. Additionally, the yeast finishes slightly sweet, further contributing to its overall appeal.

When it comes to fermentation temperature, Wyeast 1318 performs best within the range of 64 to 74 degrees Fahrenheit (18 to 23 degrees Celsius). This temperature range allows the yeast to work optimally and produce the desired flavors and aromas. It is important to note that maintaining a consistent temperature throughout the fermentation process is crucial to achieving the desired results.

To ensure the viability and freshness of Wyeast 1318, it is recommended to store it refrigerated. This helps to preserve its characteristics and extend its shelf life. As with any yeast strain, proper handling and storage are essential to maintain its quality and performance.

For brewers seeking a dry yeast alternative to Wyeast 1318, LalBrew Verdant is the only available substitution. While it may not offer the exact same characteristics, it can provide a similar experience in terms of flavor and aroma profiles.

Wyeast 1318 remains a popular choice among brewers looking to create beers with a traditional London brewery flair. Its origins may be elusive, but its unique malt and hop profile, top-cropping nature, and fruity, light palate make it a standout yeast strain in the brewing world. Whether you're a homebrewer or a professional, experimenting with Wyeast 1318 can open up a world of possibilities for creating delicious and authentic beer.

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Where Does 1318 Yeast Come From?

1318 yeast, also known as London Ale III yeast, originates from a traditional brewery in London. This particular yeast strain is highly regarded for its exceptional qualities in brewing. Let's delve into some key details about this yeast:

1. Origin: The 1318 yeast strain hails from a renowned brewery in London, which has a rich brewing history and expertise.

2. Characteristics: This yeast strain is classified as a top cropping strain, meaning it rises to the top of the fermentation vessel during the brewing process. It is known for its fruity and lightly balanced palate, adding a delightful flavor profile to the beer.

3. Malt and Hop Profile: The 1318 yeast brings out the best in both malt and hop flavors. It accentuates the maltiness, creating a rich and robust backbone, while also highlighting the hop character, providing a pleasant aromatic experience.

4. Fermentation: When using the 1318 yeast, brewers typically observe a top fermentation, where the yeast rises to the surface to form a thick, creamy layer. This yeast strain is ideal for producing ales and can contribute to a smooth, full-bodied mouthfeel.

5. Brewing Applications: Due to its unique characteristics, the 1318 yeast is commonly used in brewing various beer styles, including pale ales, IPAs (India Pale Ales), stouts, and porters. Its versatility makes it a popular choice among brewers aiming to achieve a fruity and well-balanced flavor profile.

The 1318 yeast strain, originating from a traditional London brewery, is highly regarded for its fruity, lightly balanced palate and its ability to enhance both malt and hop flavors in brewing. Its top cropping nature and wide range of brewing applications make it a favored choice for brewers seeking to create exceptional beers.

What Temperature Do You Ferment 1318?

1318 is a top cropping strain of yeast that is commonly used in traditional London breweries. When it comes to fermenting with this particular strain, it is recommended to maintain a temperature range between 64 and 74 degrees Fahrenheit (18 to 23 degrees Celsius). This temperature range allows the yeast to perform optimally and produce the desired fruity and balanced flavors.

To ensure the best results, it is important to closely monitor and control the fermentation temperature throughout the process. Keeping the fermentation vessel refrigerated can help maintain a consistent temperature and prevent any fluctuations that could negatively impact the yeast's performance.

Fermenting 1318 yeast at a temperature between 64 and 74 degrees Fahrenheit (18 to 23 degrees Celsius) will allow it to showcase its true characteristics, including its fruity and lightly sweet profile, resulting in a well-balanced and flavorful brew.


Wyeast 1318 is a highly versatile yeast strain that originated from a traditional London brewery. With its wonderful malt and hop profile, this strain adds a unique character to any beer it is used in.

One of the standout features of Wyeast 1318 is its true top cropping nature, which contributes to a fruity and light palate. The soft balance of flavors and slightly sweet finish make it a popular choice for brewers looking to create a well-rounded and enjoyable beer.

Fermenting between 64 and 74 degrees, this yeast strain offers flexibility in terms of temperature control during the brewing process. Its ability to thrive in a range of temperatures allows brewers to experiment and achieve different flavor profiles.

It is worth noting that LalBrew Verdant IPA is the only dry substitution for Wyeast 1318 if it is not readily available. This underscores the unique qualities of Wyeast 1318 and its popularity among brewers.

While the exact origins of this strain are difficult to trace, there is speculation that it may have originated from the Boddingtons Brewery in Manchester, England. However, regardless of its precise origin, Wyeast 1318 remains a highly regarded yeast strain in the brewing community.

Wyeast 1318 is a reliable and highly regarded yeast strain that offers brewers the opportunity to create beers with a distinct malt and hop profile. Its fruity and light palate, along with its flexibility in temperature control, make it a valuable tool for brewers seeking to craft flavorful and well-balanced brews.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.