White Labs British Ale Yeast WL005

This was a good yeast for my English Bitter beer. The taste of the Maris Otter showed through, the beer attenuated, and after a month teh yeast had settles, and the beer was clear. Maybe because I fermented a litle warmer it produced more more fruit and biscuit notes than the White labs 002 yeast I normally use for this style.
I started teh fermentation out at 64F and didn't see any activity for a day, so I moved it upstairs and then it started fermenting. So don't go below 66F.

I brewed a partial mash Kentish Premium Bitter using British Ale Yeast WL005. I have always been a fan of British-style bitters after spending several summers in England, and this yeast did not disappoint.

I fermented at 68F for 7 days, then transferred to secondary for two weeks. The beer cleared well after only a week in secondary due to this strain's higher flocculation. The end product tastes remarkably similar to typical English bitters. The target and East Kent Goldings I used meant that this was definitely going to be a hop-forward beer, but, as the product description states, this yeast tends to emphasize malty flavors, which brings a nice balance to the finished beer.

I bottle conditioned at around 2 volumes of CO2 and served at the traditional English ale temperature of around 50-54F. The higher temperatures and low CO2 also serve to emphasize the malt bill. Because of this, a hop-heavy boil schedule won't lead to an overwhelmingly hoppy beer, but instead will create a delicate, balanced, and true-to-style English Ale.