Scottish Ale yeasts

[dennisdk2000]

Does anyone have experience with either of these strains:

Wyeast 1728 Scottish Yeast

White labs WLP028 Edinburgh Scottish Ale Yeast

Danstar Windsor Beer Yeast (I know this isn't a Scottish Ale yeast, but considering it as a dry yeast alternative)

Any feedback is much appreciated!

Dennis

 

[graysalchemy]

I am using White labs WLP028 Edinburgh Scottish Ale Yeast for the first time on Friday. Mad a starter two weeks ago and it went like a steam train. :thumb:

 

[wilsoa1111]

i was gonna have a go at one but the price of liquid yeast was offputting to say the least not to mention the extra aggro, so was gonna use safale s-04 as per this forums recommendations having no exp with either:
http://forum.northernbrewer.com/viewtop ... 37&start=0
they reckon it'll be sweet enough and fruity enough with it and works better than danstars
if ur that bothered by the supposedly smoky yeast notes of the scottish add some scottish peat smoked malt -still looks to workout cheaper to me

 

[dennisdk2000]

Thanks - will have a look at that. I have noticed how much fiercer the fermentation is with Fermentis yeasts, though I haven't actually had problems with Danstar (only used Nottingham so far).

Liquid yeast is a bit steep - hoping to culture it and make it go further if I do go that way. Not that bothered about smokey notes, so will probably go with dry yeast.

Dennis

 

[Kev888]

I've used wlp028 quite a few times now - its becoming my go-to strain for when i want to keep attenuation a little lower than normal for higher body and/or maltyness (combined with higher mash temperatures). I like it in malty beers like 80-shilling, strong milds and recipies with lots of munich in etc. With warmer (68-70c) mashes I've typically had it attenuate to around say 68% to 72%. (I understand that Wyeast 1728 is pretty similar - though i think they suggest a slightly different fermenting temperature range).

I've heard that of the normal dried yeasts, windsor responds better than most (in terms of reduced attenuation) to higher mash temperatures, though i can't claim to have much personal experience with it used like that.

Cheers
kev

 

[Good Ed]

I've just ordered a Brewlab Borders yeast for an 80/- to be brewed in a couple of weeks, and they recommend pitching at 22C and then cooling to ferment at 18C.

I think Brewlab's yeasts are good value at £5 including delivery, and the thing is, they are made up to order so the yeast is so fresh. Highly recommended.