I picked up a smack pack of Scottish Ale yeast yesterday and I'm planning on making an American Red ale. It'll be American 2-row, some crystal 40, 120 and a heavy dose of EKG. I'll probably mash low and try to keep this beer in the 1.040s for a session beer in the last hot days of Summer. I'm unfamiliar with the yeast, but it looks like it has a really low attenuation. I'm assuming it will keep the beer quite malty. I'd like some feedback on a red. I'm also going to reuse this strain a few more times for shilling ales, stouts, and maybe a barleywine? Other recipes are most welcome for this strain. Cheers
This is a good "all purpose" ale yeast. It's ester profile is mild and it's an all around good performer.
i've used it in barleywines, strong brown ales, low ABV brown ales, and i really like it. i started using 1728 to imitate hair of the dog who apparently ferment every beer with it (or a version of it), and i've not been disappointed.
I have used it on a porter, imperial stout, and a couple of different Scottish ales, including a strong Scotch ale. Properly started, it attenuates more than one might expect. I went from 1.070 to 1.008 on a Scottish ale grain bill, mashing at 150. That said, it is very clean, flocculates well, and generally is a nice yeast to work with.
I believe the 1728 is the McEwans yeast. The Wyeast 1728 differs from the White Labs Scottish in that it can ferment lower than 62°, as said it's a goo all around yeast.
It makes wonderful stouts and is a good all purpose yeast. It will ferment down into the upper 40's, no problem and give you pretty clean beer up to about 70F. I need to be using it more often...
Okay that answers some of the questions I had coming into this thread. I want to brew a 160/ and am unsure which yeast to use Wy1782 or WLP028. It is said that both are the McEwan's strain so I wasn't sure what the difference was other than being from different companies. Might go with the Wyeast because I want to ferment closer to 58°.
