Whitelabs Burton Yeast

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Permalink Reply by Tilt on February 14, 2013 at 11:19am

In the end I gave the vial away as my brew schedule was thrown out of whack and I figured it'd be put to better use by my old man.  He got subdued ester fruitiness in a simple extract and steeped crystal Special Bitter fermented at 18ish in the cellar over a week.

I have an OB with Bedford WLP006 in the fermentor at the moment so will be interested to see how that one pulls up in a week or so.  However I am keen to give Burton another crack in the future so your notes are very helpful thanks

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Permalink Reply by Grant R Baker on February 14, 2013 at 6:40pm

No prob.   I'm still trying to figure out what JT was a) on about, or b) drinking

B) would be more interesting.

Bedford..  let me know how that goes, always looking for the perfect porter/stout yeast. London WLP013 has done me very proud so far.. Wyeast London III and Bedford are next on the list.

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Permalink Reply by Tilt on March 14, 2013 at 3:04pm

Feeding back on that Bedford yeast OB that's now been in the keg for a fortnight.  By way of a disclaimer - this beer started life as a special bitter but due to a brew day argument with a poorly calibrated refractometer and a broken hydrometer its OG ended up too low and the hop character was out of whack. 

Having said all that I think this yeast is pretty balanced, finishes moderately dry, throws some very slight peach esters and seems to lift the excess Styrians and Challenger hops nicely - would be even better if there were less of them.  I pitched it at 17.5, held it at 18 for 3 days then let it rise to 21 over the course of 5 days.

For an opinion of someone who's used this yeast repeatedly check out this link

I'll be using it again for an actual Special Bitter and an ESB over the next couple of months so looking forward to seeing what it can do.  I might try it a bit warmer with those to see if I can accentuate the fruit.

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Permalink Reply by Grant R Baker on March 14, 2013 at 5:41pm

Hmmm thanks for that (curse you) now I have another yeast to try.

The Burton yeast ESB I came to really enjoy. The creamy texture I know isn't high on the correct style points.. but I made the bitter somewhat unique and I like which counts.

I'll trying the Bedford next... with Riwaka hops if they turn up.

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Permalink Reply by Tilt on March 14, 2013 at 10:18pm

Haha - no worries, more than happy to have tweaked your interest in this one.  Sounds like I'm going to have to try the Burton too. 

Bedford and Riwaka.  Interesting combo - the yeast will let the hops shine through - something I'd want for sure when we can finally get our grubby mits on some of those rare as chicken lips hop goodies.  It'd probably do a very tasty cousin of Bookbinder.

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Permalink Reply by jt on March 14, 2013 at 10:48pm

Sorry Grant, missed that completely. I thought, I swear I thought I read vanilla in the thread.
I've been through 5or 6 beers with W1275 and been getting some nice vanilla and in subsequent generations, some stonefruit. That's been nice with Pacifica, Motueka, Cascade ...

Like the link from Tilt, tempts me to try the 1335 but I might just carry on ...

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Permalink Reply by Grant R Baker on March 14, 2013 at 11:02pm

No prob... I thought ye must have been sampling.

 

I haven't used Motueka before.. just had a quick read and it sounds worth a try. Possibly in the Marzen attempt #4 I am planning.

In my last ESB I replaced the extinct Riwaka with Wakatu, which is think is a renamed Hallertau Armoa.. that was nice, but I was toying with the idea of Rakau.. so many to try.

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