Burlington Ale Yeast - WLP 095

Since 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 fascinating 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.