jjones17

Recipes 

Hi out there,

I made a nice simple scottish ale recipe, with a very basic grainbill: Some UK 2 row, tiny bit of 80L crystal, and a bit of freshly made caramel for color(not to style but I like the flavor). Anyway, my first try using this yeast, and from what I had heard it was not the best Attenuator. I mashed at 152F to be safe, I like a chewy beer but only if its hoppy - Cant stand an english ale that finishes above 1.018 or so. I did a pretty big starter (SG was 1.070+ do not have my notes with me), and fermentation took off crazily with no real krausen... but my fermentor looked like it was pretty much boiling it was so vigorous. After 7 days it started to clear. After 2 weeks, I tested it. 1.011 - 83% attenuation from what I remember. Exceptional. Decent tasting so far, I can already tell it will be smooth - I fermented it at about 60F.

I will definately save this yeast for use later on, maybe even using it on an american ale to try it out - it tasted similar to a clean american ale yeast actually. Anyone else have similar / different experience with this yeast?

Walker

Recipes 

I use it in my 80/- recipe and I hold it around 60*F, but my fermentations produce a thin (1/2" or so) layer of krausen and ferment very VERY slowly and steadily. It usually takes 2 or 3 weeks for it to finish fermenting and the airlock activity on day 3 and day 13 look exactly the same. Slowly glug... glug... glugging.

I can't really comment on the flavor profile from my personal experience. I use this yeast for one recipe. I've never used this yeast in anything else, and I've never made my 80/- with a different yeast.

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Ground Fault Brewing Co.

avidhomebrewer

Recipes 

I have used that strain to make many good scottish ales. I like that strain and the flavor characteristics that it imparts to the brew.

jlpred55

Recipes 

PI've used it to make APA and an IPA I agree it is quite clean at low 60s. But leaves a nice malty profile

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Kegged: Millenium Galaxy IPA, German Pilsner. Apricot Blonde Ale, ACE Witbier, ACE American Wheat.
Bottled: Smoked Red Rye, Old Tanglefoot Barleywine, Tripel, Dubbel, American Farmhouse Ale

jjones17

Recipes 

Good to know, thanks for the replies. What about attenuation? What are you experiences with that? Mine seemed a bit high for this yeast.

GuldTuborg

Recipes 

I've only used it once. I got 69% AA, which is right in range, and fermented cool at about 62-63F. Huge kraeusen, major blowoff (even at that low temp), and also floced very well. Made a very nice robust porter for me, thoug it took a good 6-8 weeks to carb and another month to condition well enough to be really tasty (though that may have been due to other aspects of the recipe).

I used it this past winter when ambient temps inside were cold. Warmer months may or may not be right for this yeast; I just haven't tried it. Winter aside, my love affair with WY1318 is too strong to pull me away to anything else for general ales. I may try it again this winter when it's chilly inside again. For some reason, I like my 1318 temp on the high side.

ghpeel

Recipes 

Just made my very first Scotch ales with this yeast this year and, man, I am impressed with the flavor. Malty, and a very very slight almost 'smokey' flavor (I didn't use any smoked malt). I could see experimenting with this year for IPAs, ESBs and a host of other malt-forward styles.

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Kegged: Mr. Hyde's Dark Hearted English Ale, Pumpkin Lager, Bro'Hemian Pilsner
Lagering:
Primary:
Resting: Stinky Pete's Midnight Wheat
No-Chill: Graham's Cracker Brown Ale
Bottled: Lowland Oatmeal Porter, Adieu Travail Belgian Sour, Golden Blossom Braggot

markg388

Recipes 

yep, this is my go-to ale yeast unless i'm making something under 1.052 or so. delicious.