wlp028 edinburgh

[robsan77]

Just used this in a pale session beer. Small amount of crystal 60, Nz cascade hops. 4%
What can I expect from this yeast,

Does anyone have any experience?

 

[robsan77]

Well its going pretty slowly. 1043- 1024 in 4 days at 19c. Upped temp to 20c now to crack on.

 

[calumscott]

:) Keep me posted, I've got a vial in the fridge!!!

I think I read on the WL website that it doesn't like the cold at all... which struck me as odd for a Scottish Ale Yeast! :lol:

What you should hopefully expect is that distinctive ester-y flavour which is the main differentiator (for me anyway) between Scottish and English ales...

...you know... that *thing* that keeps you going back for yet another pint of Cally 80/-... :)

 

[graysalchemy]

Fantastic yeast. I actually fermented it between 17-18c, It was a very steady ferment with this very very dense but compact barm of the top, unlike anything I have ever seen. It fermented to 9% no bother but did take about 12 days.

The flavour I got with my heavy was almost like almond or ameretta, very very nice indeed. It didn't have any of the fruity esters you associate with english yeasts but that may have something to do with temps as well. Since I had no aroma in the heavy and the only malts were pale and a tiny amount of roasted barley I assume these flavours came from the yeast.

WLP0028 is also marketed as a yeast to be used for a Whisky wash.

 

[Swazi]

I've got a pale ale fermenting with this at the moment. It's been going steady for 4 days with the above mentioned dense creamy krausen. I started at 18c and have moved it up to 20c yesterday and it's now down to 1.012 and still going. It's a first for me and I'm planning a run of brews with it going up through ESB, IPA and ending with a Barley Wine. If I remember I'll report back on each of them. :drunk:

 

[Asalpaws]

Sounds interesting, I reckon you can get good value from liquid yeast if you do like Swazi and serial brew, without the fiddle of washing the yeast.

 

[Swazi]

I reckon you can get good value from liquid yeast if you do like Swazi and serial brew, without the fiddle of washing the yeast.

That's the idea. I'm a tight git so it suits me...

 

[robsan77]

Currently after a week it has gone from 1043 - 1018. I'm gonna stir the Bugger and go up to 22c now.
The sample is promising. A lovely vanilla nose, tastes a bit yeasty and acetylaldehyde at the moment tho obviously.

 

[Swazi]

Well, so far I've done the Bitter (3.5%) which is ok but not great, a little buttery for my liking but not unacceptable. The next was an ESB (5.5%) which is a lot better. Everything is in play flavour wise, great malt and forward hops too. Both beers attenuated a couple of points more than expected. The IPA is in the fermenter at the moment and going well. I've noticed that the yeast seems to go steady with not to much froth on top. The first beer was started at 18c and then raised to 20c and took 7 days to get done. The second was started at 20c and raised to 22c and was done in 5 days. The second one is the better beer and I'd like to think that the fermentation went better (the recipe just might be better though, and strength does help). I'll report back on the IPA when it's ready. I'm hopeful for it, the hops have done well in the bitters.

 

[robsan77]

Very slow ferment for me but thick head. Due to the long time its got slightly infected and in not impressed. A touch acidic when it was shaping up nicely. Maybe a massive starter next time but there was no reason why the yeast shouldn't have performed this time.

Luckily I fermented half my batch with us05 and it is lovely.