Does Scottish Ale 1728 Yeast Result in Tight Sedimentation?

[smata67]

S-04 is my favorite yeast, clears up very quickly and results in an extremely compact sediment at the bottom that allows full pouring of the bottle. Is 1728 like this or is there some yeast floating around at the bottom? I know it is highly flocculent like S-04, but does that necessarily mean that the sediment is compact and doesn't pour out?

 

[PantherCity]

I have only used it once and was surprised how much sediment kicked up when I moved it up to the kitchen table to transfer to the keg. It flocced ok but it did not form that solid yeast cake like S-04 or 1968 does.

 

[torque2k]

I used WLP028 on a couple of batches last year. The sediment cake in the bottles wasn't super packed, but I was able to pour off almost all of the beer. However, in my 80/-, it did pack after about four months. I don't know how the heck I let it go that long, it was a phenomenal brew!

 

[nefarious_1_]

In my experiences 1728 certainly flocs well, but I wouldn't compare it to S04 in terms of yeast cake compaction. The top layer of yeast definitely floats around a bit if the carboy is jostled, and you've gotta be careful when pouring your beer from the bottle.

 

[SwampassJ]

I used scottish ale yeast in a pumpkin beer. It flocs pretty good but it does stir up a little when you move it.

 

[Cellarbrau]

I'm going to be using this yeast for the first time and will definitely be using Isinglass now! Thanks guys.

 

[smata67]

I should have just gone with S-04...I'll use irish moss, a 2 month secondary, and cold crashing to get the yeast count down as much as possible. Why can't all yeasts be like S-04? You would think someone would have come up with some additive to harden up that cake at the bottom of the barrel, would certainly be a popular product.

 

[Cellarbrau]

I should have just gone with S-04...I'll use irish moss, a 2 month secondary, and cold crashing to get the yeast count down as much as possible. Why can't all yeasts be like S-04? You would think someone would have come up with some additive to harden up that cake at the bottom of the barrel, would certainly be a popular product.

You mean like Isinglass?

 

[smata67]

You mean like Isinglass?

I've never used isinglass so I can't comment on its capabilities, but I don't see much discussion on its ability to compact the sediment. Its use is in clearing the beer which should help, as would other fining agents, less yeast at the bottom should result in less sediment poured out, but it does not necessarily mean that it helps bind the sediment at the bottom of the bottle.

From what I have read and comments here, 1728 is highly flocculant, should clear up the beer more so than less flocculant yeasts, but since it does not result in a compact sediment, you'll get some pour out of sediment when getting towards the end of the pour.