1728 Scottish: OK for smoked beer?

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mike004

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My next project will be a strong Scotch ale ("wee heavy"), so I have ordered some Wyeast 1728 Scottish.

Question: does 1728 lend itself to other ale types? I was thinking of reusing the 1728 yeast in either a dark smoked beer (using Bamberg rauch malt).
I reckon it should be OK, given that some scotch ale recipes include some peat-smoked malt.

Thanks
Mike
 
Shouldn't be a problem. I'd keep the temp. 65-70F to avoid esters. I've used it in a barley wine and Stiffy, both high gravity ales.
 
mike004 said:
My next project will be a strong Scotch ale ("wee heavy"), so I have ordered some Wyeast 1728 Scottish.

Question: does 1728 lend itself to other ale types? I was thinking of reusing the 1728 yeast in either a dark smoked beer (using Bamberg rauch malt).
I reckon it should be OK, given that some scotch ale recipes include some peat-smoked malt.

Thanks
Mike
Click to expand...

Sounds good to me! I think it would be nice in a smoked porter.
 
Normally I use roasted barley for my dark beers (stouts, porters).
But I have just bought some chocolate malt and will try that instead.
Is chocolate OK in a smoked ale?


Mike
 
mike004 said:
does 1728 lend itself to other ale types?
Click to expand...
Outside of the Scottish Ales, 1728 is used in a few others like:
Theakston's Old Peculiar Clone, Braggots, Barleywines, Winter Warmers, Ambers, and Reds.
mike004 said:
Is chocolate OK in a smoked ale?
Click to expand...
How about in a Smoked Raspberry Porter?


Wild
 

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