WLP037 Yorkshire Square Ale Yeast
This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.
Attenuation: 68-72%
Flocculation: High
Optimum Fermentation Temperature: 65-70F
Alcohol Tolerance: Medium-High

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"Pretty sure this is the ... "
By: Greg Warren
Date: Sept. 17, 2011
Beer Brewed: Special Bitter
Comments: Fantastic Yeast, love it, I wish WL would make this a year round offering that way I wouldn't have to freeze this yeast for months where I can't get it. Pretty sure this is the Timothy Taylor strain.

Quality English style ales on tap
By: BigB
Date: Jan. 26, 2011
Beer Brewed: Oatmeal Stout
Comments: WOW! What a fantastic yeast! This one should be in the regular line up. I cannot think of a better yeast for quality English style ales. In my case, I was trying to get a yeast that would help me replicate a Samuel Smith Oatmeal Stout... It was PERFECT! I just wish the yeast was available more often than 2 months out of the year.

Year-round please!
By: Pat Ryan
Date: Jan. 20, 2011
Beer Brewed: Northern English Brown Ale
Comments: I'm in love with this yeast. It has taken my brown ale to the next level. I wish this yeast was available year round!

(Not such a) short summary
By: Jim Graham (http://www.jstrack.org/brewing/yeast.html)
Date: Nov. 11, 2010
Beer Brewed: English Northern Brown (Nut Brown) Ale
Comments: Short summary: if you want a truly fine Nut Brown Ale, this is one of the two best yeasts I've found (the other being WLP-007) for a Nut Brown ale. But it WILL need a bit of aging (see below). When I brewed this one, while it was in the fermenter, I thought I smelled some "bad" smells (medicinal, or close to it). When I sampled it (from the hydrometer tube) at kegging, I tasted what I'd smelled, but by that point, had already read online that this yeast will initially produce this aroma/flavor, but with a bit of age (5 days in the case of my nut brown), it fades into the background and becomes a flavor contributor, instead of a detriment. And that is EXACTLY what it did. This nut brown has a combination of flavors from the grain (which this yeast seems to really emphasize), the yeast (a LOT of complex esters with flavors I don't even KNOW how to describe, including a fantastic nutty character), and hops to balance it all out. But, based on previous brews, in my opinion, the 037 is critical in this balance, as its flavors really pull everything else together. I am now debating on using this yeast for my oatmeal stout, which has ALWAYS been done with Brewtek CL-170. Ahhh, decisions, decisions.... :-) Very nice yeast, but remember, patience! Oh, one other thing. HIGHLY flocculent. When this yeast stops (and drops out), it stops about the same way a car does when it hits a 200 ton concrete wall. It started up (6 gallons with a 300mL starter, started from slant-->10mL-->300mL) in roughly 12 hours from pitching the yeast, and ran at full speed until it finished, at which point it stopped cold and flocculated out literally overnight. Wonderful yeast....

" ... allow for ample headspace ... "
By: Jack P.
Date: Oct. 16, 2010
Beer Brewed: Porter
Comments: Very vigorous top fermenter. I split a 10 gallon batch into two carboys, five gallons in a 6 gal and five gallons in a 6.5 gal. The 6 gal carboy overflowed considerably. The 6.5 gal just barely contained the krausen. Consequently, the overflowed half finished much higher (1.017 vs 1.013 in the 6.5 gal) because I lost a lot of healthy yeast off the top. Definitely allow for ample headspace with this one. Otherwise, a great yeast, great malt character, and big unique esters.

"Vigorous top fermenter ... "
By: David Wrigley
Date: Feb. 2, 2010
Beer Brewed: N. English Brown
Comments: Made OG 1.049 Brown ale. Used 2 liter starter for 12 gallons. Vigorous top fermenter at 69 degrees F. Great tasting beer with lot of similarities to Sam Smith's.

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