To reduce the diacetyl in the finished ale, increase the temperature at the end of fermentation. A good choice for New England style Hazy IPA.
Alcohol Tolerance: Medium - High (8 - 12%)
Optimum Fermentation Temperature: 67° -70° F.
Reviews from White Labs below:
"Wonderful yeast but needs attention to wort"
I have used this yeast for a number of hoppier, blonder styles, and I couldn't be happier. As stated, the ester profile is more pronounced than California ale. Be mindful of that when selecting hops, as the stone fruit/strawberry aromas may dominate lightly-hopped beers. It will add complexity to citrusy hops but may dilute the citrus tones.
Attenuation has regularly been in the 85-90% range, much higher than the predicted. This is perhaps because I use a portion of sugar in all of my beers (I like what it does for body and taste) and have been propagating the same culture for a few generations. The body remains considerably full despite the attenuation, so watch the unfermentables and mash lower than you would for the style.
I am looking forward to exploring this yeast with some darker styles, a classic NW Amber, a balanced American Brown, and a Hoppy Black Ale.
"WLP095 - Burlington Ale Yeast"
First time using this yeast -- making a 6 Gallon session IPA (1.042OG with Mosaic, Mandarina Bavaria, and Huell Melon) -=-
VERY HAPPY with WL's new packaging. Easy to use / simple ++ Yeast takes of FAST!!
According to the packaging no starter required for 5 Gallon 1.050OG -- and this seems to be doing just fine (as package dictates). Good Size Krausen and activity within the first 24 hours + smells good. Can't wait to rack, package, and sample