Originally Posted by CHefJohnboyardee
should come in around 7.6 but it is still in the alcohol tolerance of the yeast.
i think i'm going to try it on a 1056 american ale cake.
also on the wyeast site, the yeasts have similar characteristics. one just is more tolerant.
I checked out the site. It says that 1728 Scottish Ale has higher flocculation and lower attenuation than 1056 American Ale.
They both ferment clean and neutral and I'm sure if both were pitched the same and fermented at the same temperature the brews would be very similar.
However, I would bet the 1728 would have a slightly higher FG, which would be a little sweeter. Thus, if I had both yeasts in my stable, which I do, I would go with the 1728.