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White Labs Yeast - 023 Burton Ale

White Labs Yeast - 023 Burton Ale

$8.99

From the famous brewing town of Burton on Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts.

Style Performance Listing

A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.

Style Rating Style Rating
American Style Cream Ale 2 American Style Wheat Ale 2
Fruit Beer 2 Herbs & Spice Beer 2
Specialty Beers 2 Specialty Honey Ales 2
Smoke Flavored Beer 2 Golden Ale Canadian Style Ale 1
German Style Kolsch 1 Classic English Style Pale Ale 4
English Style India Pale Ale 4 American Style Pale Ale 2
American Style India Pale Ale 2 American Style Amber 2
English Style Bitter 2 English Style ESB 2
Scottish Style Ale 2 Irish Style Red Ale 2
English Style Brown Ale 4 American Style Brown Ale 2
German Style Brown and Dusseldorf Altbier 2 Robust Porter 4
Brown Porter 4 Classic Irish Style Dry Stout 2
Foreign Style Stout 2 Sweet Stout 4
Oatmeal Stout 4 English Old Ale English & American Strong Ale 4
Barley Wine Strong Ale 2 Strong Scotch Ale 2
Imperial Stout 2 Imperial IPA 4

Reviews

Feedback and experiences from previous customers. 

CONFIRMING SULFUR NOTES EARLY ON IN FERMENTATION

By: T. Hezel | Date: Oct., 19th 2015 | Beer(s) Brewed: ESB

 

First time using this yeast with a Speckled Hen Clone recipe. Two vials used, one two months old, the other 3 months old. 1 liter starter. Pitched, and had kreusen form in four hours; fermentation started in 8 hours. I did notice a strong sulfur/rotten egg odor coming from the fermenter about 24 hours into fermentation, but it disappeared shortly, then proceeded to gush out of fermenter. So far so good. Fermentation at 71F.

 

4 BATCHES MADE IN A WEEK

By: Marcus Panek | Date: Nov., 8th 2013 | Beer(s) Brewed: Stout, Pale, Bitter, Apple Ale

 

I wanted to do a little experiment using one vial for 4 batches. I made an English Bitter, an English Apple Ale (50% Apple juice 50% bitter), a stout and a highly hopped pale. The yeast ferments well and is indeed top cropping. Flavor profile is excellent and very English. I had the same issue as the person in the FAQ, where I actually transferred the Pale to a secondary to dry hop, and Krausen formed and would not go away for 2 weeks, even after shaking it down daily. I plan on bottling it tomorrow even though the krausen is still present. I took a sample and it tastes great, just hoping the fact it still has krausen won't cause an issue. I was initially worried that it was infected but I do not think that is the case based on the tasted. This only occurred in this batch out of 4. It was racked on the yeast cake of the Apple Ale, so maybe there was just a lot more yeast than needed.



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