WLP026 Premium Bitter Ale Yeast
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.
Feedback and experiences from previous customers. Want to leave a review of your own?
“Vigorous yeast ...”
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
“Took off quickly ...”
Huge ester profile including cherries, apricots. Took off quickly, attenuated well, dropped clear. Great yeast.
“Yeast fermented very vigorously ...”
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.
“So much easier to work with than ...”
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 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)