Menu Icon


Looking for homebrewing gift ideas? Check out our previous gift guides here or here!
Also, if you enjoy BrewUnited, please consider doing your Amazon shopping via our affiliate link!



You are here: Home --> Forum Home --> Brewing Forum --> Recipe Discussion --> Good yeast for Scottish Ale?

Jump to:    1   
brewcrewkevin
Charter Member
Appleton, WI
66 Posts


I've done a similar recipe a couple times before. I've used scottish ale yeast (not a huge fan for whatever reason) and 1056 (which was really nice and clean, and I liked it a lot).

I was thinking about using one of Omega's British Ale strains. Ritebrew has 2 available right now. Or back to 1056. Any other ones I'm missing?

Here's my malt/hop bill:

* 6.5 lbs Maris Otter
* 1 lb Munich
* .75 lb C40
* .5 lb C120
* .25 lb Roasted Barley
* .25 lb honey malt
* 1oz EKG at 60mins

Now that I look at it, this is a complicated bill. I think I'll ax the honey malt at least.

Anyways, what do you think for a yeast!?




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


So, you don't care for WLP028?  It can be very clean, but I like the maltiness you get from beers with it.



Posted 34 days ago.

brewcrewkevin
Charter Member
Appleton, WI
66 Posts


That one I used quite a while ago. The recipe has certainly gone through some tranformations since then. Maybe I should try it again.

It would be the wyeast equivalent, 1728.




Posted 34 days ago.

Matt
Charter Member
Normal, IL
341 Posts


WYeast 1728 is my favorite yeast, so I'm going to advocate for that. 



Posted 34 days ago.

tracebusta
Charter Member
Somerville, MA
155 Posts


I've got a Scottish Heavy that I used 1728 in, I think it turned out pretty great. I fermented at about 52 for the first week and the yeast seems to have come through really clean. 



Posted 34 days ago.

brewcrewkevin
Charter Member
Appleton, WI
66 Posts


52? Holy shit, didn't realize it would keep that low.

Ordered 1728. I'll give it another shot. I haven't used it in quite a while. Several other variables have changed since then, maybe this will make a better beer now.

How does the malt bill seem?




Posted 34 days ago.

Matt
Charter Member
Normal, IL
341 Posts


It does great at lower temperatures, incredibly clean, and at higher temps you get more classic English-like aromas. I ferment my RIS at 60 before ramping up, and my Barleywine at 66. Always wonderful. 

WYeast 1728 shines with  malt, it always really delivers on malt characters, clean, crisp, and pronounced. I'll admit that in my experience it isn't incredible for late addition hops. 




Posted 34 days ago.

brewcrewkevin
Charter Member
Appleton, WI
66 Posts


Thanks, man! Ordered. That's what I'm using. I'll report back.

Good, because there are no late addition hops, and I'm looking for a clean but pronounced maltiness!




Posted 34 days ago.

Jump to:    1