Imperial describes their Tartan Yeast as a "strain that accentuates the malt character of Scottish and other malt forward styles." As someone who likes malt character, I'm curious whether any of y'all have brewed something with Tartan and with something else and can say something smart about whether Tartan really does "accentuates the malt character" of your beers.
Imperial Tartan Yeast
- Thread starter LogicalBrewing
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Sorry I missed this (on my birthday!) (last year!)
I'm a fan of Tartan, and use it regularly for a DIPA I called Imperial Scottish Ale.
This all started with Wyeast 1728 Scottish, because of affection for the contributions of kikt-wearing Bert Grant to the brewing revolution in the Pacific Northwest ~35 years ago.
Recently, I had to substitute White Labs Edinburgh. It didn't attenuate as well as expected.
All that said, I wonder how much different Tartan is from "Chico" or even S-04 in the flavor of the result. I get reasonably strong malt character in IPAs using those yeasts too.
I'm not sure that's something smart, but at least I've said it now.
I'm a fan of Tartan, and use it regularly for a DIPA I called Imperial Scottish Ale.
This all started with Wyeast 1728 Scottish, because of affection for the contributions of kikt-wearing Bert Grant to the brewing revolution in the Pacific Northwest ~35 years ago.
Recently, I had to substitute White Labs Edinburgh. It didn't attenuate as well as expected.
All that said, I wonder how much different Tartan is from "Chico" or even S-04 in the flavor of the result. I get reasonably strong malt character in IPAs using those yeasts too.
I'm not sure that's something smart, but at least I've said it now.
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