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Reviews:

"... best beer I have made ... "
By: Anonymous
Date: July 17, 2008
Beers brewed: Stout, American Wheat/IPA hybrid
Comments: This yeast is fantastically flexible in my homebrewing. Not only does it make a terrific sweet stout, but the American wheat I have been making all summer could not be any better with another strain of yeast. Re-using this yeast has been an added advantage, as I have brewed 6 batches from the original vial of Burton Ale yeast with stellar results. The best beer I have made has been made with this yeast.

"Gives a wonderful and complex character ... "
By: Tom A, US
Date: November 13, 2007
Beers brewed: ESB, IPA
Comments: Is fast becoming my house yeast. Gives a wonderful and complex character the ales it ferments. Ester notes compliment the aroma/flavor hops of an IPA wonderfully and it certainly adds a little complexity to the bitters. A sure fire winner for English ales, and I'll be certain to experiment with it for American styles and a stout.

" ... Each batch has been excellent"
By: Steve UK
Date: Feb. 21, 2007
Beers brewed: Bitters, around 1050 SG
Comments: I have brewed 10 5 gallon batches of ale with this yeast over the past 10 months and each batch has been excellent. After initial vigorous fermentation is over I store the beer in a 5 gallon poly cube container under airlock until a barrel becomes available sometimes up to 4 weeks. On mash day I make the wort and whilst the fermentor is in the cooling pool I siphon the beer from the poly cube into the barrel, swill what is left in there around to pick up the flocculated yeast, pour about 100ml into a sterilized jar with lid and leave it until the wort is cooled which takes about 3 hours and then re-pitch the collected yeast. In about 6 hours I have a rapid fermentation started. As I say I have been doing this for 10 months and could carry on I'm sure. The only reason I am buying a new strain is to try something different. The yeast itself produces a thick creamy lasting head on the beer. It has a slight pear aroma which when mixed with the hop aroma produces a lovely ale.

FAQ for this yeast
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I have used Burton Ale yeast in the past with excellent results. I currently have a 1.078 OG beer in the primary now on the 9th day using this yeast. The first 7 days with a blow off tube. There is still some krausen and minimal airlock activity. My 5 gal recipe is 16.5 lbs of grain mostly highly modified with less than 3% adjuncts and about 10% dextrin malts single infusion mashed at 154 Deg. Aeration was good, 3 pint starter and about 2 hrs lag time. Based on past experience it should be finished but attenuation is at only 63%. Assuming there are fermentables present how can I get fermentation to resume or should I just wait it out, or call it good? I’d like to finish less than 1.020, beer's a little sweet yet. Any advice?

Did beer/yeast come out of the blow off tube? Burton Ale yeast is so top cropping that a good portion of the yeast could have been lost that way. Even so, the best way to speed it up now would be to transfer it into another container. That helps mix it around and break out CO2 that could be repressing the yeast. But make sure you transfer over the yeast cake as well, it is easy to leave behind and this transfer is to spurn the yeast forward, not to separate it out. If you can’t transfer, at least shake the carboy for 2 minutes to rouse the yeast and break out gas.