So I'm about to brew a scottish strong ale and my LHBS doesn't have scottish yeast. What is a viable substitute? I'm leaning towards nottingham and just thinking of dropping the yeast out of suspension by cooling it when gets to its target gravity. It's either that or a london or burton ale yeast. What does everyone here think? I could also go with irish ale yeast. Thanks in advance.
scottish strong ale
- Thread starter BenS
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Whatever you do, don't do this. Stopping fermentation part way through is a good way to get bad beer. If you really want less attenuation, mash higher, ferment colder, or use a different yeast.
That said, the Irish Ale yeast should be a decent substitute for the Scottish. Wyeast 1762 fermented at slightly colder temps (think 65-70F) would work as well.
