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Old 01-05-2006, 02:32 PM   #1
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

 
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Old 01-06-2006, 03:34 AM   #2
Sasquatch
 
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Well, I hate to be simplistic about it, but, uh, why not??
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Old 01-06-2006, 03:42 AM   #3
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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.
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Old 01-06-2006, 03:45 AM   #4
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Keep your "Stiffy" where it belongs, D42.
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Old 01-06-2006, 04:47 AM   #5
SwAMi75
 
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Quote:
Originally Posted by mike004
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
Sounds good to me! I think it would be nice in a smoked porter.
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Old 01-09-2006, 10:00 AM   #6
mike004
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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

 
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Old 01-09-2006, 12:15 PM   #7
wild
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Quote:
Originally Posted by mike004
does 1728 lend itself to other ale types?
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.
Quote:
Originally Posted by mike004
Is chocolate OK in a smoked ale?
How about in a Smoked Raspberry Porter?


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