WLP028/Wyeast 1728 Fermentation Temps

[Hophazard]

Going to make a Wee Heavy this weekend and am planning on pitching a starter of WLP028. White Labs notes that this yeast doesn't ferment well below 62* with ideal temps between 65-70; however, Wyeast says that the ideal fermentation temp for 1728, which I understand to be the same strain, is 55-70.

Everything I've read about Scotch ales indicates that the lower fermentation temp is key to the style, and I really wanted to ferment around 60* to limit ester production (even though it should take about 3 weeks to fully attenuate). So my question for the masses is: has anyone had luck fermenting WLP028 around 60* without it stalling? Thanks!

 

[sagnew440]

I've used that yeast on a scottish 80/- and a RIS around 60-62deg and they both finish fine. They did take about a month to fully ferment out but they didn't stall.

 

[torque2k]

I used WLP028 in both a 70/- and 80/-. I fermented the 70/- at 68F, and the 80/- at 64F. Both turned out to be incredible beers. I noticed no real difference in the two yeast temp characteristics. The 70/- was a dead-ringer for Belhaven, and I really have to do this one again soon!

I've seen many people report that they use 028 as their house strain. I'd love to try a WIPA with it...

 

[Hophazard]

Awesome. Thanks! Figured that it was strange that White Labs had such a low temp limit on the strain compared to Wyeast given that it is typically fermented low. Guessing it's to ensure a faster fermentation so people avoid bottling/racking before the yeast is done. Given that I plan on aging it for 4-6 months anyway, time is not an issue!

 

[Denny]

The explanation for the difference is that they're different yeasts. I FAR prefer the 1728. I usually ferment it at about 55F.

 

[Hophazard]

The explanation for the difference is that they're different yeasts.

That would make sense. Out of curiousity, is that based on personal experience or something from Wyeast/WL? From searching the web, it seems that people anecdotally say that 1728 has a slight smokiness that's lacking in WLP028, but that WLP028 attenuantes more. But based on Mr. Malty, many people claim they are the same McEwan's strain (although I suppose there could have been some genetic drift after Wyeast/WL starting culturing).

Frankly, given that I already bought the WLP028, it's probably a moot issue for this weekend's batch, but I am curious and may pick up 1728 for a re-brew.

 

[Denny]

1728 does have a _very_ slight smokiness to it, but mainly I prefer it because it makes a much cleaner beer. That's at least partially due to its ability to ferment at much lower temps. Keep in mind also that you don't want a wee heavy to be highly attenuated. My statement about being different yeasts comes from experience, conversations with many people who have used both and some info I got from Wyeast a long time ago.

 

[Brulosopher]

That would make sense. Out of curiousity, is that based on personal experience or something from Wyeast/WL? From searching the web, it seems that people anecdotally say that 1728 has a slight smokiness that's lacking in WLP028, but that WLP028 attenuantes more. But based on Mr. Malty, many people claim they are the same McEwan's strain (although I suppose there could have been some genetic drift after Wyeast/WL starting culturing).

Frankly, given that I already bought the WLP028, it's probably a moot issue for this weekend's batch, but I am curious and may pick up 1728 for a re-brew.

I'm drinking a brown ale right now that we brewed up using WLP028 last Saturday (yep, it's only 8 days old... and I'm drinking it). We were fully attenuated after about 5 days fermenting at 66F. One of the most prominent aspects of this beer is it's smoky character, so I can't agree it's lacking that element. That said, people seem to love this yeast... it was my first time using it and I can't say I'd use it again in anything other than a strong scotch or wee heavy. My hunch, however, is the beer will develop a tad more after sitting in the kegerator for another few days, and my opinion will likely change...

Time for a refill... this time I'm going for another 8 day old beer we call Topher's Bitter Flush... mmmmm...

Cheers!