In an attempt to rectify a clarity problem, I am wanting some input from brewers who have used White Labs' Burton Ale Yeast in the past. I find this to be an extraordinary yeast in all aspects - ferments out very well (recently, brewed a barleywine OG = 22.6 to FG 4.5 in 5 days), great, bouncy esters everywhere (my preference), etc. But I am having a beer clarity problem. I have posted elsewhere on this (see, process/techniques thread, mashing out re: Maris Otter). I have never had a clarity problem in the past, and am wondering if others using this yeast have found it to be inordinately powdery? I am not ruling out other things - I do use flaked barley in my bitters, and all the beers of this trial series have been dry hopped (most, fairly aggressively so), still, if any have info on this yeast and its haze-throwing propensity, it would be appreciated. Thanks.
Paul
Paul
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