andylegate
Well-Known Member
Hey guys!
Just got all my ingredients to do Merlin's Ale, a receipe that I got from my Beer book. It looks like a nice light ale to guzzle without getting too slammed like most of my other batches would do to you if you did. Here's the ingredients:
Gain Bill:
4 oz British 55L Crystal
1 oz Peated Malt
1/2 oz British Roasted Barley
Malts:
5 lbs Extra Light DME
3 oz Malto Dextrin
Hops:
1/2 oz Styrian
1/4 oz Target
3/4 oz Kent Goldings
Yeast: Wyeast 1728 Scottish Ale
What is the best way to pitch this liquid yeast that you guys have found? All that I have used so far is Safale US-56, which is a dry yeast that you simply open and sprinkle into the wort once it has cooled down to 72 F or so. The US-56 has done me great and has never failed. It fermented very fast in most cases, and lead to some high ABV's in my beers. So this will be my first attempt at using a liquid yeast.
According to the info I have, Wyeast 1728 Scottish Ale has a high flocculation.
Just wanted some advice here before I go and make the batch (I've got to get some bottles freed up anyways too! ).
Just got all my ingredients to do Merlin's Ale, a receipe that I got from my Beer book. It looks like a nice light ale to guzzle without getting too slammed like most of my other batches would do to you if you did. Here's the ingredients:
Gain Bill:
4 oz British 55L Crystal
1 oz Peated Malt
1/2 oz British Roasted Barley
Malts:
5 lbs Extra Light DME
3 oz Malto Dextrin
Hops:
1/2 oz Styrian
1/4 oz Target
3/4 oz Kent Goldings
Yeast: Wyeast 1728 Scottish Ale
What is the best way to pitch this liquid yeast that you guys have found? All that I have used so far is Safale US-56, which is a dry yeast that you simply open and sprinkle into the wort once it has cooled down to 72 F or so. The US-56 has done me great and has never failed. It fermented very fast in most cases, and lead to some high ABV's in my beers. So this will be my first attempt at using a liquid yeast.
According to the info I have, Wyeast 1728 Scottish Ale has a high flocculation.
Just wanted some advice here before I go and make the batch (I've got to get some bottles freed up anyways too! ).