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Old 03-15-2013, 04:22 AM   #1
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Default Wlp023

I've had a few experiences with the Burton Ale yeast over the past few months, and overall was more or less nonplussed with it. Initially, I was intrigued by the allure of described apple and pear esters. But I never was quite able to make it work for me.

Recently, I made a six gallons of 1.040 Bitter in preparation for an Old Ale I was planning and decided to give WLP023 another try. I ended up getting really good attenuation and a pretty dry beer with pronounced bitterness. It came through a little thinner than I expected, but what really intrigued me was the ester profile. I couldn't quite place it -- I certainly didn't get apple or pear; truth be told, I didn't much care for it and I wrote it off for the first dozen bottles or so.

Then this evening, after a few rounds, I placed it: Pineapple. All this time I was searching for pear-fruit esters and finding something else. Once I identified what it was I was tasting (and addressed it not as a defect, but simply as something different), the beer totally clicked for me.

Here's the rub: Now I've only got a couple bottles left! Ain't it just the way that the last bottle always tastes the best. The Old Ale is coming along great though.

No real question or comment here. Just found there wasn't a whole lot about this yeast on the forum and wanted to chime in with my 2c. I've been on the prowl for an English yeast that I really love; and while this is not it, I will say it is distinctive and worth a glance.

Would be happy to hear others' experience with it.

Cheers!

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Old 03-15-2013, 01:07 PM   #2
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I also brewed an ordinary bitter about 3 weeks ago and should be bottling this week, I will post tasting notes.

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Old 03-18-2013, 07:47 PM   #3
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I brewed up an IPA yesterday and used Burton. That stuff is a raging beast!! I made a 1.5L starter and within 1 hour of pitching, the blowoff jar was bubbling away. When I got up this morning, the blowoff was filled with kreusen and it is constantly percolating. I am looking forward to tasting. I think this will be a fast fermentation.

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Old 08-19-2013, 08:54 PM   #4
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I am going to do an american pale ale hop style with the burton yeast and like the OP, I picked it out because of the apple and pear desc. I just had a pineapple IPA and it was quite interesting. OP, what was your ferm temp? If I could pull a pineapple flavor out, that would be awesome.

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Old 08-20-2013, 01:33 PM   #5
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Quote:
Originally Posted by ColumbusAmongus View Post
OP, what was your ferm temp?
I don't have my notes in front of me, but I suspect I kept the ambient temp in my cooler around 65F. I tend to hold ferm temps at the lower end of the suggested range, which in this case is 68-73F.

Good luck with the brew!
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Old 08-22-2013, 01:56 PM   #6
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Quote:
Originally Posted by kmos

I don't have my notes in front of me, but I suspect I kept the ambient temp in my cooler around 65F. I tend to hold ferm temps at the lower end of the suggested range, which in this case is 68-73F.

Good luck with the brew!
Ok thanks. It looks like I will be going at 68F (no temp control). The starter had a an interesting aroma. Definitely reminded me of green apple but a bit more complex with some funky fruity esters ( not unpleasant though). This seems like it would be a good cider yeast too. Hmm...it is about that time of year....
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Old 08-22-2013, 02:19 PM   #7
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I did a Chinook IPA based on the Northern Brewer kit. Then a porter. And a smoked ale based on John Palmer's "Elevenses. I added .7 lb peat smoked malt. I am no good at describing flavors but they were all good. The best was the smoked ale, I called "Shire Ale".

I definitely like Burtons Ale yeast.

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Old 08-22-2013, 02:27 PM   #8
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I have 5 gallons of an English IPA fermented with WLPL023. I'm going to keg it today. I'm terrible at describing flavors though.

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Old 10-06-2013, 09:54 PM   #9
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I'm curious how long it took your beers to get down to FG with 023. This is the first time I've used it, and from everything I've read it seems to be a quick fermenting yeast.

I've had a porter fermenting at a steady 68º for a week now. It's in my basement and off the floor. My airlock activity dropped off after two days, so I went to take a gravity reading earlier tonight and discovered that there's still a good 2-3 inches of krausen on top.

I'm wondering if fermentation is getting dragged out by the temperature being too low. White Labs' site says its optimal fermenting temperatures are 68º-73º.

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