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  • White Labs WLP023 Burton Ale

White Labs WLP023 Burton Ale

$6.78
SKU:
10025
Quantity:
Current Stock:
2

Product Description

White Labs WLP023 Burton Ale:

From the famous brewing town of Burton upon 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.

Attenuation: 69-75%
Flocculation: Medium
Optimum Fermentation Temperature: 68-73°F (20-23°C)
Alcohol Tolerance: Medium (5-10%)

Add a Cool Yeast Shipper to protect your yeast. To ensure optimum viability we recommend an ice pack for each vial of yeast. For extra protection insulated packaging is also available.

Product Videos

Fermentation with White Labs Burton Ale WLP023

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Product Reviews

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  1. Summertime Serial Brewing 5 Star Review

    Posted by on 20th Nov 2014

    Planning some summertime serial brewing? WLP023 - Burton Ale is the perfect choice. The higher ideal ferment temperature range works well for those with limited fermentation control. A 22c upper-limit is certainly manageable during the warm summertime months.

    I say "serial brewing" because this is a true top-cropping strain. If you're looking to throw down consecutive brews over the course of a week, simply pitch the vial to your first 20 litres of wort, wait 24hrs and proceed to crop the krausen from one batch to the next. The top cropped yeast is very clean and highly viable! Fermentation for consecutive batches will take off like a rocket. Plenty of headspace is required and be prepared to use a blow off tube.

    As far as the yeast character, it's packed with stone fruit esters. In my experience, the attenuation is almost always higher than advertised, Burton Ale pairs wonderfully with American "IPA" type hops. The krausen will never really drop out completely unless forced (shake/stir), so just rack out from under the head when you've reached your final gravity.

  2. great start 5 Star Review

    Posted by on 13th Aug 2014

    Yeast started quickly and was very vigorous.

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