Burlington Ale Yeast - WLP 095
Due to the fact that WLP095 Burlington Ale Yeast tends to produce more diacetyl than other American ale strains, it is highly recommended to do a diacetyl rest at the end of fermentation by raising the temperature for a day or two.
When used correctly, WLP095 tends to deliver very exciting results, as it tends to produce certain aroma compounds that complement those contained in hops, especially the newer fruit-forward varieties.
So if you're a fan of the New England/Vermont school of cloudy Pale Ales and IPAs, WLP095 will help you get that distinct hop flavour that defines beers from this region.
|Description:||A particularly useful strain when brewing Northeastern IPAs, WLP095 Burlington Ale Yeast is very interesting and fun to work with. While retaining the general character of neutral ale strains, WLP095 exhibits some interesting properties, such as medium flocculation, high alcohol tolerance, medium-high attenuation, mild ether production with hints of diacetyl. Purportedly a Conan strain, which is used by New England brewers for making their famous cloudy IPAs, WLP095 tends to produce a fuller body that doesn't get in the way of hop flavour and aroma, rendering it a perfect pick for IPAs, Pale Ales, and other hop-forward beers.|
|Attributes:||Attenuation: 73% - 78%
Alcohol Tolerance: Medium - High (8 - 12%)
Optimum Fermentation Temperature:67°F - 70°F