Gameface
Well-Known Member
I went to the LHBS to pick up some Wyeast 1728 Scottish Ale yeast for use in a 80/- Scottish Export. They were out and instead of picking up some White Labs 028 Scottish Ale yeast the guy there recommended Imperial A31 Tartan. I've been wanting to give Imperial yeast a try so I went with it. Figured I could search for the yeast and get all the info I could possibly desire. I'm not seeing very much info about this particular strain at all.
When I use 1728 I ferment it right at 55F. It works really well at that temp and provides a very clean fermentation, with slight hints of smokiness (I don't use peat smoked or any other kind of smoked malt).
So Imperial says to ferment this yeast between 65-70F. I know you can often ferment below the manufacturers recommended temps provided you make a large starter, oxyginate well and control temps (temp swings kill lower than average temp fermentations).
So, I'm wondering if anyone else has used A31 Tartan with a 55F fermentation temp?
If not I guess I'll be the guinea pig. Making a starter this week for use this weekend and will have, hopefully, fermented beer two weeks after that.
When I use 1728 I ferment it right at 55F. It works really well at that temp and provides a very clean fermentation, with slight hints of smokiness (I don't use peat smoked or any other kind of smoked malt).
So Imperial says to ferment this yeast between 65-70F. I know you can often ferment below the manufacturers recommended temps provided you make a large starter, oxyginate well and control temps (temp swings kill lower than average temp fermentations).
So, I'm wondering if anyone else has used A31 Tartan with a 55F fermentation temp?
If not I guess I'll be the guinea pig. Making a starter this week for use this weekend and will have, hopefully, fermented beer two weeks after that.