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Old 12-28-2011, 07:12 PM   #1
acidrain23
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Default Scottish Ale Yeast for IPA?

Dumb question- I have 3 gallons of an oatmeal stout fermenting with Wyeast 1728- Scottish Ale yeast. For xmas I received a nice IPA kit. Instead of using the dry yeast that came with the kit- would it be acceptable to use a starter made from the sediment out of the oatmeal stout? I'm not too concerned about it being exactly to style, as long as it tastes good! I'm liking the Scottish ale yeast because of its cold tolerant properties and my apartment has been staying around 55F during the day when I am away at work. Eh?

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Old 12-28-2011, 07:47 PM   #2
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So long as you're not concerned about the style, I guess there isn't anything technically wrong with it. Plan on the yeast leaving a little more sugar left behind, and potentially giving off a few more esters than whatever came with the kit (although at 55 the esters shouldn't be much of a problem). If all else fails, you can always just call it a British IPA. If the kit is AG you could always mash a little lower to increase fermentability, or if its extract you could bump up the bittering hops to compensate if you're really going for that bitter bite. If the dry yeast was a good brand, I'd maybe consider using it instead, but especially if the dry yeast is one of the off-market, no label jobs then I'd say give the Scottish Ale a shot, who knows you might prefer it!

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Old 12-28-2011, 07:52 PM   #3
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Actually, I think some esters would be a plus so will give it a shot. Thanks!!

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Old 12-28-2011, 08:20 PM   #4
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I think the Scottish is a great yeast, clean and more attenuative than other British yeasts. No reason not to use it.

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Old 12-29-2011, 02:54 PM   #5
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[deleted, off topic]

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Old 12-29-2011, 11:50 PM   #6
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Ferment it cold and call it Scottish Pale Ale. Don't get hung up on 'style', make what you want then make it again if you like it! Good luck.

Fuggles and EKG's are THE classic British Hops especially for IPA's. You can also lightly smack the beer at the end of fermentation with Bramling X. Works really well in a Malty IPA and gives a slight blackcurrant aorma.

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Old 12-30-2011, 03:30 AM   #7
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I'm with frazier. I've used Scottish yeast for IPAs and other beers. If I'm doing an IPA or pale, I like to ferment around 60-62* and it's a very clean yeast. It attenuates well, and is surprisingly versatile. If you do want more in the way of esters, ferment warmer.

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Old 12-30-2011, 03:56 AM   #8
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There is a great book on IPA's by Clive Le pensee & roger protz.

India Pale Ale: Homebrew Class (Homebrew classics): Amazon.co.uk: Clive La Pensee, Roger Protz: 9781852491291: Books

It is well worth a read through.The main thing that separated the English & Scottish IPA's was the fermentation temperatures and thus the length of the fermentation. I have done both styles of IPA's well 3 if i include American, ok 4 if i include Double's oh no wait thats right its 5 different style because you guys invented imperial IPA's and i've brewed them as well . Anyway my point is that back in the day the Scottish IPA's were the best of the lot because they did the long slow cool fermentation and ended up with beautiful smooth IPA's with a floral bouquet. Beer is one place we don't have to rush and if you live in a cold state then isn't this the time to get in touch with your Scottish brewing style? Esters are for any time. Scottish yeast, Scottish IPA do it the right way! Although this of course contradicts my earlier post about not being hung up on styles but in this case long and cool beats fast and warm. Right, i'm away back in my box. Good luck in whichever direction you go i'm sure it will be a cracker!

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Old 12-30-2011, 02:28 PM   #9
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Scottish Pale Ale? Now I am getting excited!

If one were to dry hop for an extra hop burst of aroma, what would be a good selection?
Especially for the floral bouquet referenced?

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Old 12-30-2011, 02:49 PM   #10
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This is fascinating, had no idea!

Shut up about Barclay Perkins: Scottish IPA 1947 - 2004

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