From Staffordshire, England. Fermentation gives a mild, but complex, estery character. Ferments strong and dry. Good for high gravity beers. Best for all English style ales, including bitters, milds, ESBs, porters, stouts, and barley wines.
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Premium Bitter is a very vigorous yeast with an excellent ester profile. It compliments the strong citrus profile of American hop varieties. In my experience it has been highly attenuative. I wish it was a year round strain. Thanks
Huge ester profile including cherries, apricots. Took off quickly, attenuated well, dropped clear. Great yeast.
Fermented at 70. Primary for 1 week and secondary for 2 weeks. Produced a clean flavor with a fruity profile. Used at "expiration" date using a starter. Yeast fermented very vigorously and produced an unpleasant sulfur smell around days 3-4, but disappeared within another day or two.
Love this yeast. It should really be a year round strain. It attenuates well, and has a lovely ester profile. I used it with 50/50 Maris Otter and Lager Malt. Hopped with a combination of Magnum and Amarillo. So much easier to work with than Burton Ale.
I absolutely love this yeast, I hope White Labs brings it in as a year-round strain. It attenuates very well, top crops like no other yeast I've ever used (which makes it great for harvesting), and works at a variety of temps. The final product has a wonderfully complex ester profile that isn't overwhelming. It leaves a beer that's dry but has a full mouthfeel and works well with malt and hops. Probably my all-time favorite yeast!
Optimum Ferment Temp.67-70°F (19-21°C)