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012 - Burton

posted Mar 12, 2010, 10:05 AM by Joel Morris   [ updated May 30, 2010, 11:56 AM ]
Brewed Mar 14, 2010





Dry Hopping can be done at 0.5 Oz per gallon


YEAST STRAIN: 1968  |  London ESB Ale™

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This extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains making for a slightly sweeter finish. Ales produced with this strain tend to be fairly fruity. Fruitiness will increase with higher fermentation temperatures (70-74F, 21-23C). Diacetyl production is noticeable and a thorough rest is necessary. Yeast traps trub easily and autolysis during storage is accelaerated. A very good cask conditioned ale strain due to rapid and complete flocculation. Brilliantly bright beers are easily achieved without any filtration.

Origin: 
Flocculation: Very High
Attenuation: 67-71%
Temperature Range: 64-72F, 18-22C
Alcohol Tolerance: 10% ABV



Wyeast 5151-PC Brettanomyces Claussenii

Beer Styles:Lambics, Geuze, Fruit Lambic, Flanders Red Ale 
Profile: Isolated from English stock ale, this wild yeast produces a mild Brett character with overtones of tropical fruit and pineapple. BrettanomycesClaussenii can be used as a primary strain; however it is Typically used in conjunction with other yeast and lactic acid bacteria. A pellicle may develop in bottles or casks during conditioning.

Alc. Tolerance 12% ABV
Flocculation low
Attenuation 80% 
Temperature Range 60-75°F (15-24°C)

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