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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Wlp028
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Old 12-06-2011, 06:10 PM   #11
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^^^ While they may have the same origins, that doesn't mean they are the same strain now. I know of several knowledgeable, long time homebrewers who have stated that they get distinctly different behavior and results from 1728 and 028. . . . . . . .
This is interesting to me, I wonder if anyone has data or detailed testing documented for this. I have had very similar results with both but have not done any controlled comparison per se.

So much yeast, so little time
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Old 10-15-2012, 11:08 PM   #12
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I've got a Wee Heavy Scottish Ale with this 028 going in a primary right now. The brew was fine, the first day or two of fermentation were fine, but then a !@#%* idiot (who shall remain nameless so that my wrath doesn't boil over) ran a de-humidifier right next to it, which raised the area temperature to 76 for at least a day or two. I've never seen an airlock go so nuts. Should I preparing myself for off flavors?

Thanks, and cheers.

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Old 10-16-2012, 09:20 PM   #13
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. . . . . Should I preparing myself for off flavors?
It's possible, however we usually need a long age for our wee heavies anyway so it should be fine after a bit of age and/or secondary.
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Old 10-20-2012, 11:15 PM   #14
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It's possible, however we usually need a long age for our wee heavies anyway so it should be fine after a bit of age and/or secondary.
True, COLO. I'll just RHAHB and see how it turns out. I checked the gravity today and it's at 1.024 (7.9% ABV so far). Hopefully it'll drop another few points in the coming days. (aiming for 1.021 or so).

Besides, good things come to those who wait.

Cheers
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Old 01-03-2013, 12:25 AM   #15
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Did you happen to find out if you got any off flavors? A similar thing happened to my strong scotch today. Came home and my closet was 80F. Im certain it only happened today so I quickly got the temp down. Just want to see how forgiveable this strain is. Its my first AG brew and I'm hoping it doesn't have funny flavors since everything else went great.

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Old 01-03-2013, 01:42 AM   #16
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There were no real discernible off flavors with the beer that I can recall...other than I should have been more patient with it and given it time to mature rather than keg it and drink it. It only got better with time.

That said I brewed a more traditional 80/- last March and the fermentation seemed better but it still took a long time to clear out and for the flavor to develop. It wasn't for many months that the peat smoke flavor became more apparent (something I never got with the Wyeast, though maybe I just drank them too fast!) and now it tastes phenomenal in my opinion (1 bottle left). I also have a carboy full that has been in secondary for 1 month.

I wouldn't worry about the quick spike in temperature. Other people might scoff, but most will advise to RDWHAHB. Anything off from that should mellow out.

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Old 01-03-2013, 01:02 PM   #17
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Did you happen to find out if you got any off flavors? A similar thing happened to my strong scotch today. Came home and my closet was 80F. Im certain it only happened today so I quickly got the temp down. Just want to see how forgiveable this strain is. Its my first AG brew and I'm hoping it doesn't have funny flavors since everything else went great.
Well, in order to give tasting notes, I have to crack one open right now before work. Oh darn...

I only bottled this a little less than three weeks ago (12/15), so it's arguably still a little green. But before that it was in secondary for 8 weeks, 5 of which included aging it on scotch and red oak cubes. My FG ended up at 1.020 (ABV 8.4%).

I'm not tasting any over-the-top funky or off flavors from the higher ferm temps. There are some definite dark fruit notes, but I'm almost sure that's from the oak/scotch, and they might be covering the esters, etc. Unfortunately I didn't set any aside before aging, so I don't have any clean "original" samples to draw from. But even when I drew samples toward the end of fermentation I didn't get any noticeable off flavors from the increased temp. Right now the scotch is definitely the most noticeable part of the flavor, so I may have overdone it a little, but at least I used really good single-malt and we'll just have to see how it develops over the coming months.

I dunno if this helps at all, but I hope it does. Hopefully your 80 degrees didn't do anything terrible to it. Good luck, and let us know how it turns out!

Cheers!

Side-note: On Monday I had the chance to have a bottle of Traquair House Ale for the first time, and it was absolutely fantastic. It was a real eye-opener in terms of flavor profile/proper Scottish tastes and will be a guide for future batches I make.
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Old 01-03-2013, 06:09 PM   #18
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Thanks for the updates! I'm sure it didn't do much damage after reading a bit more but I won't know for a month or two. I relax and Enjoy my Imperial Stout in the mean time.

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Old 04-21-2013, 05:07 PM   #19
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I just Googled this thread and I'm having the same issue from the sounds of it.

My questions: how long did it take until those off-flavours settled OP? There's quite a lag time between your original post and your update, so just wondering at what point your brew went from sour to enjoyable. I'm bottle carbing, so my desperate hope is that the yeast in there will clear any acetylaldehyde (possible cause) with enough time.

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2 weeks primary, 2 weeks secondary. I usually rack after 1 week in the primary, but there was a big yeast/krausen disc floating still so I left it one more until they settled. Just bottled them and I noticed a sour-ish smell/taste. Not like vingar, but maybe a tart apple taste. No visible signs of infection. Some searching suggests acetylaldehyde, and that I should have let the yeast clean up the beer longer. I really want this to work. The right Scotch ale flavours are sitting there behind the "sour"

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Old 09-23-2013, 02:53 AM   #20
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I've been using WLP028 for my Irish Red recipe for several brews now and always have been very pleased with the results. This last time, I couldn't get it at my LHBS but picked up the Wyeast 1728 version instead.

Brew day went normally, the only difference being that I subbed Marris Otter for my regular 2 row base malt and got quite a bit better extraction efficiency (1.062 instead of the typical 1.056 for OG).

After two weeks in primary at 65-68 degrees (again, the same as normal), I'm only down to 1.018 instead of the typical 1.010 finish I get from the White Labs strain. This is a 10% difference in attenuation than what I normally get. I'm not in the habit of holding this one in primary more than two weeks before achieving terminal gravity.

Anyone else notice a difference in attenuation between the White Labs and Wyeast versions?

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