Steelers77
Vendor
Out of curiosity, are you getting any hefe characteristics (banana or clove) from the Burton Union yeast in your scotch ale? And are the esters you're referring to the typical english-type esters (fruity, apple, pear, etc)?
Also, how is the flocculation that you're seeing from this strain of yeast?
I ask because there's another thread on here were a couple folks were getting some strange hefe and belgian characteristics from the BU yeast, and additionally they were ending up with SUPER cloudy/yeasty beer. It kind of made me nervous to try this out on an ESB I had planned.
Cheers!
All English character, beer was fermented in a basement that was a constant 63. The beer was a bit cloudy but was not yeasty tasting. The beer is at my friend house, we will keg in the coming week and bottle a few I'll give better feedback when we do. Definitely no Hefe esters!