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Old 05-02-2009, 05:48 AM   #1
BillTheSlink
 
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Hello:

I am going to be doing a Scottish 80. A person who always uses dry yeast told me his one exception was this brew with Wyeast 1728. I emailed the LHBS and he said he had it, but when I got there he had sold his only one. I was just wondering if anyone has used this strain in WL and also Wyeast and noticed any difference? Also, is there anything I should know about WL yeast, as opposed to when I tried Wyeast. I will be making a small simple starter.

Bill
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Old 05-02-2009, 10:41 AM   #2
woollybugger2
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I'm brewing a Wee Heavy with 1728 and the one thing that jumps out is that the Wyeast has a much wider temperature range from 55 ~ 75, while the WLP028 is 65 ~ 70 and "doesn't ferment well below 62*"
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Old 05-02-2009, 01:12 PM   #3
944play
 
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They're both McEwan's yeast. Use interchangably.
http://www.mrmalty.com/yeast.htm
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Old 05-02-2009, 01:29 PM   #4
woollybugger2
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Quote:
Originally Posted by 944play View Post
They're both McEwan's yeast. Use interchangably.
Yeast Strains
Thanks, why would Wyeast list it's temperature range down to 55* and WL say that is doesn't ferment well below 62*???
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Woolly Bugger Brewery

Consumed:#2 Hefeweizen, #3 SoHo Brown Ale, #7 Belgian Wit, #9 Belgian Amber
Bottled: #1 Trout Belgian Trippel, #4 Smoked Porter, #5 Apfelwein, #10 Bell's Brown Ale Clone, #11 Belgian Wit, #8 Wee Heavy
Secondary:#6 Trout Belgian Trippel
Secondary:
Primary 1:
Primary 2:
Primary 3: Empty
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Old 05-02-2009, 01:49 PM   #5
TrannyRock
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Quote:
Originally Posted by woollybugger2 View Post
Thanks, why would Wyeast list it's temperature range down to 55* and WL say that is doesn't ferment well below 62*???
I've been curious about this as well.

 
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Old 05-02-2009, 01:59 PM   #6
944play
 
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ISTR it's White's CYA policy so noobs pitching a single vial don't have week-long lagtimes.
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