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Good to know. So does that mean that there are no true Burton yeast strains available for brewers? I appreciate your knowledge on the subject.I see that Wyeast has a private collection Burton style blend (WY 1203). I wonder what that would be like?
That's just a made up name for a mixture of strains in the Wyeast collection. True Burton strains are non-flocculent, which is why the union brewing system became so popular. The union design allows for harvesting of non-flocculent yeast cells. A true Burton strain has an apparent attenuation of at least 80%.
Sadly, I am still searching for "the one" when it comes to English IPA strains. None of the strains that are available from Wyeast and White Labs are true Burton-style strains. Lately, I have been experimenting with a culture collection yeast strain called NCYC 1108. NCYC 1108 is attenuative enough to be an IPA strain, but it is not a traditional IPA strain from what I can ascertain.I see that Wyeast has a private collection Burton style blend (WY 1203). I wonder what that would be like?
English ale is my specialty. Traditional English-style IPA does not contain crystal malt or munich malt. The grist is composed of 100% pale malt or mostly pale malt with a touch of torrified wheat. Traditional English IPA is also more bitter than American IPA. American IPA has more late hoping and less kettle hopping.I was wondering what yeast that you prefer for English IPA?
That's funny, I've noticed just the opposite. New brewers (at least ones I've sampled beers from) , especially ones that start as extract/steeping grains brewers, often have overly sweet , underattenuated beers due to the lower fermentability of many extracts. And making things worse, a lot of them use way, way too much crystal. But to answer your question, to build body in an AG beer, a higher mash temp (154-160F) along with use of wheat, rye, or flaked barley would help, as would choosing a less attenuative yeast strain. As for being flavorless, that's a recipe issue. Gotta experiment with malts and hops.I agree with this +1. I even had this problem with some of my early, extract brews.