Kettlehouse Cold Smoke Scotch Ale Recipe?

[remuS]

Hi Cooperia,

I've only brewed this once. Though if I do it again I would probably up the black malt or barley a bit. I found it lacked some of the roasted flavor the commercial version has.

 

[pwkblue]

Here's the conversion to a 5 Gallon batch... Let me know if my math is wrong.

9.14# 2 Row
0.322# 120L
0.204# Black Malt
0.091# Roasted Barley

10.5 IBUs @ 110
0.27# Brown Sugar @ 30
0.3 OZ Goldings @ 0

Note this is for a 2 hour boil, so adjust accordingly.

One key adjustment needs to be made for this recipe....the brewery recipe reflects much higher efficiency than most home brewers will get...thus the low OG several have experienced using this grain bill. Scale UP the grainbill until the expected OG is 1.066 for your normal efficiency.

 

[BrewinDragon]

One key adjustment needs to be made for this recipe....the brewery recipe reflects much higher efficiency than most home brewers will get...thus the low OG several have experienced using this grain bill. Scale UP the grainbill until the expected OG is 1.066 for your normal efficiency.

I love this beer, and any time I run through Zoo town or Bozo these days, I pick up a 4 pack, or now I've found them in 6 packs. Good stuff!

Exactly pwkblue! I'm calculating this recipe at 93% efficiency. Depending on the brewsystem, I usually get 75% - 80% efficiency, although once I did get around 97% efficiency. I think it was a fluke or a miscalculation somewhere.

So assuming 75% efficiency, and a 10g batch, here are some rough estimates:

2-Row: 22# 8oz: 93.6%
Black Patent: 8oz: 2.1%
Roasted Barley: 4oz: 1%
Crystal 120L: 2.4oz: .6%
Brown Sugar: 10.4oz: 2.7%

Columbus (CTZ): 14.5% AA: .4oz @ 110 minutes left of boil
East Kent Goldings: 5% AA: .6oz @ Flameout

Note: Kettlehouse's recipe calls for a ratio of 2.5 ratio of water to grain. I take that to mean they are mashing at 2.5 quarts per pound of grain. With 23.4#s of grain, that would be 14.625 gallons of water. Most 15 gallon mash tuns won't even hold this much mash, so I would say you should use as much water as possible for your system.

Second Note: Also they bring the MT from 150F up to 168F before boiling. So, you'll need to have some way to heat your mash ... maybe you'll have to start circulating the wort into the boil kettle to heat it, then back into the MT continuing the cycle till you hit 168F.

I would also venture to guess they don't sparge; there is enough water in the mash to give them all the wort needed for the boil. So, you'd need to adjust accordingly. But I'll leave that piece for someone else.

Cheers!
- BD

 

[pwkblue]

Funny to see this thread active...I am brewing it again tonight.

 

[thrstyunderwater]

I love this beer, and any time I run through Zoo town or Bozo these days, I pick up a 4 pack, or now I've found them in 6 packs. Good stuff!

Exactly pwkblue! I'm calculating this recipe at 93% efficiency. Depending on the brewsystem, I usually get 75% - 80% efficiency, although once I did get around 97% efficiency. I think it was a fluke or a miscalculation somewhere.

So assuming 75% efficiency, and a 10g batch, here are some rough estimates:

2-Row: 22# 8oz: 93.6%
Black Patent: 8oz: 2.1%
Roasted Barley: 4oz: 1%
Crystal 120L: 2.4oz: .6%
Brown Sugar: 10.4oz: 2.7%

Columbus (CTZ): 14.5% AA: .4oz @ 110 minutes left of boil
East Kent Goldings: 5% AA: .6oz @ Flameout

Note: Kettlehouse's recipe calls for a ratio of 2.5 ratio of water to grain. I take that to mean they are mashing at 2.5 quarts per pound of grain. With 23.4#s of grain, that would be 14.625 gallons of water. Most 15 gallon mash tuns won't even hold this much mash, so I would say you should use as much water as possible for your system.

Second Note: Also they bring the MT from 150F up to 168F before boiling. So, you'll need to have some way to heat your mash ... maybe you'll have to start circulating the wort into the boil kettle to heat it, then back into the MT continuing the cycle till you hit 168F.

I would also venture to guess they don't sparge; there is enough water in the mash to give them all the wort needed for the boil. So, you'd need to adjust accordingly. But I'll leave that piece for someone else.

Cheers!
- BD

How did this recipe turn out?

 

[hopdropper]

I'm real curious how it turns out too...I tried the original recipe awhile back and it didn't come out so good. Anxious to hear how the beefed-up version tastes. That Coldsmoke has got to be one of my favorite MT brews...

 

[BrewinDragon]

Well, I brewed a modified version yesterday (I can't really copy the recipe verbatim). I love Coldsmoke, and actually have a couple in the fridge for tasting when this test recipe is finished fermenting. It will be interesting to compare the two.

Batch Size: 18 Gal - 25 Gal MT/BK
Brewhouse Efficiency: 80%

2-Row: 40#
Choc Wheat Malt (400 SRM): 1.4#
Crystal 40L: .5#
Roasted Barley: .5#
Magnum: .6 oz @ 110 (9.4 IBUs)
CTZ: .4 oz @ 110 (6.3 IBUs)
Brown Sugar: 1# @ 30
Tettnanger: .95 oz @ 0

Mash @ 151 - 60 min
Temp rise to 159F - 20 min
Boil: 120 Min

Initial thoughts last night:
- Remember to fill the propane tank before starting to brew. (DOH!)
- Didn't want to raise the temp to 168F because I needed to sparge, and want to maximize sugar extraction.
- Came out a bit darker than expected, might use less Chocolate Wheat in future batches.
- SG: 1070 - target I was trying to hit.

Hop additions seemed really good. I was surprised the 110 addition didn't seem bitter at all. The Br Sugar was noticeable, but not too pronounced; it may need a bit of aging to fully blend. All in all, it seems alright. I'm really interested in how it turns out and what people will think.

Cheers,
- BD

 

[thrstyunderwater]

I love this beer, and any time I run through Zoo town or Bozo these days, I pick up a 4 pack, or now I've found them in 6 packs. Good stuff!

Exactly pwkblue! I'm calculating this recipe at 93% efficiency. Depending on the brewsystem, I usually get 75% - 80% efficiency, although once I did get around 97% efficiency. I think it was a fluke or a miscalculation somewhere.

So assuming 75% efficiency, and a 10g batch, here are some rough estimates:

2-Row: 22# 8oz: 93.6%
Black Patent: 8oz: 2.1%
Roasted Barley: 4oz: 1%
Crystal 120L: 2.4oz: .6%
Brown Sugar: 10.4oz: 2.7%

Columbus (CTZ): 14.5% AA: .4oz @ 110 minutes left of boil
East Kent Goldings: 5% AA: .6oz @ Flameout

Note: Kettlehouse's recipe calls for a ratio of 2.5 ratio of water to grain. I take that to mean they are mashing at 2.5 quarts per pound of grain. With 23.4#s of grain, that would be 14.625 gallons of water. Most 15 gallon mash tuns won't even hold this much mash, so I would say you should use as much water as possible for your system.

Second Note: Also they bring the MT from 150F up to 168F before boiling. So, you'll need to have some way to heat your mash ... maybe you'll have to start circulating the wort into the boil kettle to heat it, then back into the MT continuing the cycle till you hit 168F.

I would also venture to guess they don't sparge; there is enough water in the mash to give them all the wort needed for the boil. So, you'd need to adjust accordingly. But I'll leave that piece for someone else.

Cheers!
- BD

any advice on suggestions for a sub for east kent golding?

 

[pwkblue]

the IBU's are very low...but you can pick the EKG is more important than the CTZ.

I would start with the obvious sub of any other "Goldings" Hop...the US, BC, and other Goldings are the same hop. After that I'd go with Willamette, or maybe fuggles

 

[spenghali]

I love this beer, and any time I run through Zoo town or Bozo these days, I pick up a 4 pack, or now I've found them in 6 packs. Good stuff!

Exactly pwkblue! I'm calculating this recipe at 93% efficiency. Depending on the brewsystem, I usually get 75% - 80% efficiency, although once I did get around 97% efficiency. I think it was a fluke or a miscalculation somewhere.

So assuming 75% efficiency, and a 10g batch, here are some rough estimates:

2-Row: 22# 8oz: 93.6%
Black Patent: 8oz: 2.1%
Roasted Barley: 4oz: 1%
Crystal 120L: 2.4oz: .6%
Brown Sugar: 10.4oz: 2.7%

Columbus (CTZ): 14.5% AA: .4oz @ 110 minutes left of boil
East Kent Goldings: 5% AA: .6oz @ Flameout

Note: Kettlehouse's recipe calls for a ratio of 2.5 ratio of water to grain. I take that to mean they are mashing at 2.5 quarts per pound of grain. With 23.4#s of grain, that would be 14.625 gallons of water. Most 15 gallon mash tuns won't even hold this much mash, so I would say you should use as much water as possible for your system.

Second Note: Also they bring the MT from 150F up to 168F before boiling. So, you'll need to have some way to heat your mash ... maybe you'll have to start circulating the wort into the boil kettle to heat it, then back into the MT continuing the cycle till you hit 168F.

I would also venture to guess they don't sparge; there is enough water in the mash to give them all the wort needed for the boil. So, you'd need to adjust accordingly. But I'll leave that piece for someone else.

Cheers!
- BD

I highly doubt a pro brewery does no sparge. They would just be wasting gravity points which is a lot of money lost.

I'll be brewing this up on Monday, will post results.

 

[BrewinDragon]

Well, I brewed a modified version yesterday (I can't really copy the recipe verbatim). ...

So we're calling it Frostbridge. The pilot batch went over really well. Most people around here haven't had the opportunity to try Coldsmoke. Frostbridge came out a little maltier and a little darker, but people loved it; it didn't make it past the weekend.

So now we're trying out our second batch on the 3BBL system. Looks like this one is only coming out @ 6% vs 6.5% in the pilot. Carbing tonight, kegging tomorrow - Just in time for our Friday night event. I'll let you know how the last batch came out.

Prost!
- BD

 

[rogerepd]

Brewed this today with lme...came out at 1.062. I cannot wait to try it!

 

[dtwhite]

I just remembered how much I loved this beer when traveling through Missoula and this thread was extremely helpful. I'm going to brew it next Tuesday with the following recipe (pasted from the Brewers Friend calculator). I decided I wanted to try and tone it down in ABV a bit but I want to keep all the flavor if possible, so I'm just cutting back the 2-row from 13 lbs (the correct amount to get 1.066 with my ****ty efficiency) and leaving everything else the same. I still expect that the yeast efficiency will be higher than this calculator says due to the low mash temps and will finish around 1.012, but I'd be happy either way.

HOME BREW RECIPE:
Title: Hot Tar
Author: Kettlehouse Brewing's Cold Smoke (Scaled)

Brew Method: All Grain
Style Name: Scottish Heavy 70/-
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.040
Efficiency: 65% (brew house)

STATS:
Original Gravity: 1.055
Final Gravity: 1.015
ABV (standard): 5.25%
IBU (tinseth): 12.08
SRM (morey): 22.11

FERMENTABLES:
11 lb - American - Pale 2-Row (88.9%)
8 oz - American - Caramel / Crystal 120L (4%)
5 oz - American - Black Malt (2.5%)
2 oz - American - Roasted Barley (1%)
7 oz - Brown Sugar (3.5%)

HOPS:
0.2 oz - Columbus, Type: Pellet, AA: 15, Use: Boil for 90 min, IBU: 12.08
0.5 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 0 min

MASH GUIDELINES:
1) Temperature, Temp: 148 F, Time: 60 min, Amount: 4.5 gal, strike at 160
2) Temperature, Temp: 168 F, Time: 10 min, Amount: 4.5 gal, step mash
3) Sparge, Temp: 185 F, Time: 10 min, Amount: 4 gal, adjust volume as necessary
Starting Mash Thickness: 1.5 qt/lb

YEAST:
White Labs - Edinburgh Scottish Ale Yeast WLP028 - 2 vials
Starter: No
Form: Liquid
Attenuation (avg): 72.5%
Flocculation: Medium
Optimum Temp: 65 - 70 F
Pitch Rate: 1.0 (M cells / ml / deg P)

 

[dtwhite]

Just as an update - the beer turned out extremely super delicious. I ended up getting 70% efficiency instead of 60%, still hit the FG target, so it was closer to 6.5% ABV. I had a party and people destroyed it. A++ would brew again.

 

[grizzly2378]

I just bought a partial mash Cold Smoke clone kit from Austin Homebrew and the ingredients are very close to what's listed above. They didn't include brown sugar, but I'm going to toss some in. Brewing it tomorrow. I've got high hopes... I'm originally from MT and went to college in Missoula. Cold Smoke is one of my favorites but I can't get it in SD.


Sent from my iPhone using Home Brew

 

[Goob]

Here's my recipe for 6 gal batch of Cold Smoke Scotch Ale clone:

11 lbs 2 row
0.39 lbs 120L
0.25 lbs Black
0.10 lbs barley

0.25 oz Columbus @ 110min
5.18 oz Brown Sugar @ 30min
0.36 oz Goldings @ 0min

WL-001 or US-05

Boil size is 7.3 gal

Cheers!

 

[dtwhite]

Here's my recipe for 6 gal batch of Cold Smoke Scotch Ale clone:

11 lbs 2 row
0.39 lbs 120L
0.25 lbs Black
0.10 lbs barley

0.25 oz Columbus @ 110min
5.18 oz Brown Sugar @ 30min
0.36 oz Goldings @ 0min

WL-001 or US-05

Boil size is 7.3 gal

Cheers!

You only boil off 1.3 gallons in 110+ minutes? Other than that, seems pretty similar to other recipes in the thread.

 

[Goob]

Its actually 120 min boil, mash at 154F. I got most of the recipe from the brewer though he gave me the 3100 gal recipe and the 110 min hops in AA, not specific type. I picked Columbus. I ended up short of the 6 gal batch, it was more like 4.5 gal but I think it was my mash temp that messed up the 6 gal target. The beer is very tasty and matches the flavor of Cold Smoke, I am brewing again this Sunday and will add 17F to the mash temp to adjust for the cold and grain absorption decrease in temp. I can post the brewers recipe if anyone is interested.

 

[dtwhite]

I think you should take a step back. The difference in the preboil volume (after your mash) and the postboil volume (after boiling, before putting in the fermenter) has nothing to do with the mash temperature. If you increase your mash temperature up 17 degrees from 154, you'll be at 171 which will result in almost completely unfermentable beer.

Did you record how much volume you had just before starting the boil? If it was the 7.3 gallons you mentioned above, then that means you boiled off about 2.75 gallons, which sounds about right for 2 hours. If you want to end with 6 gallons, you should use enough water in your mash to have a preboil volume of 8.75 gallons.

 

[spacewrangler]

I just remembered how much I loved this beer when traveling through Missoula and this thread was extremely helpful. I'm going to brew it next Tuesday with the following recipe (pasted from the Brewers Friend calculator). I decided I wanted to try and tone it down in ABV a bit but I want to keep all the flavor if possible, so I'm just cutting back the 2-row from 13 lbs (the correct amount to get 1.066 with my ****ty efficiency) and leaving everything else the same. I still expect that the yeast efficiency will be higher than this calculator says due to the low mash temps and will finish around 1.012, but I'd be happy either way.

HOME BREW RECIPE:
Title: Hot Tar
Author: Kettlehouse Brewing's Cold Smoke (Scaled)

Brew Method: All Grain
Style Name: Scottish Heavy 70/-
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.040
Efficiency: 65% (brew house)

STATS:
Original Gravity: 1.055
Final Gravity: 1.015
ABV (standard): 5.25%
IBU (tinseth): 12.08
SRM (morey): 22.11

FERMENTABLES:
11 lb - American - Pale 2-Row (88.9%)
8 oz - American - Caramel / Crystal 120L (4%)
5 oz - American - Black Malt (2.5%)
2 oz - American - Roasted Barley (1%)
7 oz - Brown Sugar (3.5%)

HOPS:
0.2 oz - Columbus, Type: Pellet, AA: 15, Use: Boil for 90 min, IBU: 12.08
0.5 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 0 min

MASH GUIDELINES:
1) Temperature, Temp: 148 F, Time: 60 min, Amount: 4.5 gal, strike at 160
2) Temperature, Temp: 168 F, Time: 10 min, Amount: 4.5 gal, step mash
3) Sparge, Temp: 185 F, Time: 10 min, Amount: 4 gal, adjust volume as necessary
Starting Mash Thickness: 1.5 qt/lb

YEAST:
White Labs - Edinburgh Scottish Ale Yeast WLP028 - 2 vials
Starter: No
Form: Liquid
Attenuation (avg): 72.5%
Flocculation: Medium
Optimum Temp: 65 - 70 F
Pitch Rate: 1.0 (M cells / ml / deg P)

Hey dtwhite, beginner here that is also hooked on The Smoke. I am a bit confused on how much water to add; 4.5g, then another 4.5g, then 4 gallons to sparge? Or do you only sparge until it runs clear? And 185° for sparge temp, is that too hot if I am using an igloo cooler? Thanks.

 

[dtwhite]

Hey dtwhite, beginner here that is also hooked on The Smoke. I am a bit confused on how much water to add; 4.5g, then another 4.5g, then 4 gallons to sparge? Or do you only sparge until it runs clear? And 185° for sparge temp, is that too hot if I am using an igloo cooler? Thanks.

Yeah, sorry that's a bit confusing. What I did was take 4.5 gallons and mash in at 148, then raise the temperature of that volume of water to 168, drain it, then sparge with 4 gallons. Total water volume of 8.5 gallons minus however much was absorbed by the grain.

185 is fine for sparging, it really doesn't matter too much.

Keep in mind the fact that I took down the ABV of this drink. If you want to take it from the ~5.25% I got up to the 6.5% of the actual beer, you will need to add more 2-row. I'd plug it into a calculator to get your volumes right. I could help you with a recipe if you know your normal efficiency.

 

[spacewrangler]

Yeah, sorry that's a bit confusing. What I did was take 4.5 gallons and mash in at 148, then raise the temperature of that volume of water to 168, drain it, then sparge with 4 gallons. Total water volume of 8.5 gallons minus however much was absorbed by the grain.

185 is fine for sparging, it really doesn't matter too much.

Keep in mind the fact that I took down the ABV of this drink. If you want to take it from the ~5.25% I got up to the 6.5% of the actual beer, you will need to add more 2-row. I'd plug it into a calculator to get your volumes right. I could help you with a recipe if you know your normal efficiency.

Ok, thanks for the clarification. I was planning on adding 2lbs of 2-row, which on Brewtoad, gave me these numbers:

Strike grains with 4.88 gal of water at 182 °F.
Mash at 168 °F for 60 min.
Vorlauf and lauter 2.97 gal in your first runnings.
Add 4.53 gal of sparge water at 168 °F.
Vorlauf and lauter 4.53 gal in your second runnings.
Your combined runnings should be 7.5 gal.

Since I am mashing in an igloo cooler, raising the temp to 168 is not really an option. Thoughts?

 

[dtwhite]

Ok, thanks for the clarification. I was planning on adding 2lbs of 2-row, which on Brewtoad, gave me these numbers:

Strike grains with 4.88 gal of water at 182 °F.
Mash at 168 °F for 60 min.
Vorlauf and lauter 2.97 gal in your first runnings.
Add 4.53 gal of sparge water at 168 °F.
Vorlauf and lauter 4.53 gal in your second runnings.
Your combined runnings should be 7.5 gal.

Since I am mashing in an igloo cooler, raising the temp to 168 is not really an option. Thoughts?

Do not mash at 168, you will likely kill the enzymes and the beer won't ferment well. Mash at 148.

If you want to raise up to 168 after conversion completes, you can remove some liquid and heat it up in the kettle before adding it back (use a decoction calculator). But really that's not critical.

 

[dtwhite]

I just started home brewing and would really love the recipe as well, I live near Missoula and in my family if we aren't drinking Cold Smoke, we are drinking Pabst. All or nothing.

Here's the recipe we've been talking about, which I think is quite accurate:
http://www.brewersfriend.com/homebrew/recipe/view/332966/cold-smoke-clone

 

[mjtrevor155]

Math looks good, and that is true that it is a two hour boil. On another note, the 10.5 IBUs are supposed to come from CTZ (Columbus/Tomahawk/Zeus), so go with one of those. Here is my conversion for a partial mash recipe with the numbers rounded slightly.

5.4 lb light DME
0.25 lb brown sugar
5.1 oz 120L Crystal malt
3.2 oz Black Malt
1.4 oz Roasted Barley
0.3 oz Golding hops (at flameout)
10.5 IBUs from Columbus/Tomahawk/Zeus

Going off of the above measurements this weekend to make a 5 gallon batch (is above technically extract with specialty grains brew, not partial mash?). It has been a couple years since my last brew and want to make sure I have the steps correct. Is there no LME?

1-steep black malt, barley and crystal malt in 1 quart of water (assuming 1 quart per pound steeped) at 160~F for 25min.
2-heat 3 gallons of water to 170~F and mix in DME and steeped grains water/wort.
3-Bring to rolling boil - now start 120min countdown
4-Add 10.5 IBU CTZ at 110min
5-Add .25lbs brown sugar at 30min
6-Add .3oz golding hops at 0min
7-Top off kettle to 5 gal of water (given .5 gal of wort lost per hour boil, assume addition of 4 gallons?)
8-Cool to 68F and pitch yeast (Edinburgh Scottish Ale Yeast or S33)
9-Ferment at 68F for 2-3 weeks
10-Keg/Profit

 

[luckybeagle]

Reviving from the dead. Has anyone brewed this (as an AG) recently? Any notes or updates to share?

I appreciate how this recipe is laid out; sounds good to me:

https://www.brewersfriend.com/homebrew/recipe/view/332966/cold-smoke-clone

Can anyone comment on fermentation temperature schedule for the Scottish Ale Yeast (Wyeast 1728/WLP 028)?

 

[luckybeagle]

Update:
I'm brewing this one right now with the following changes from the brewersfriend recipe posted above:

Mash 149
1.3 Qts/LB ratio strike
2L starter of WY1728 Scottish Ale
Ferment at 62F with a ramp to ~68F as fermentation slows

I will hold it at 68F for about a week (will be on vacation) and then package in the keg. I'm not sure if I'll purge headspace and let it sit at room temp or put it in the fridge right away. I guess it depends on how it tastes at that point? Will update, but would love to hear opinions.

 

[cmac62]

This sounds like a great Scottish 70. I may have to give this a try. I love the fact that the brewery gave up the actual recipe.

 

[luckybeagle]

This sounds like a great Scottish 70. I may have to give this a try. I love the fact that the brewery gave up the actual recipe.

Sweet! Share your results if you do! There's a popular Old Chub clone somewhere on here--maybe this one will follow suit as we all try to make an accurate copy Such a tasty beer worthy of emulating!

Brew day yesterday was a little rough, but I was able to make corrections on the fly. I am not sure why, but my preboil mash efficiency was way up--approximately 80% via batch sparging in a 10g Home Depot mash tun with stainless braided line. I had my calculator set to 70%, which is what I usually get on bigger grain bills.

I mashed at 150F, at 1.3 qts/lb for about 75 minutes and recirculated via pump for my vorlauf. I had to add in about a gallon of water to the boil to correct, and still ended up with an OG of 1.072ish. I also had to bump up the CTZ hops addition to 0.3oz to keep the BU:GU ratio the same with the higher gravity. This is all before the late brown sugar addition, too.

It's the first 2 hour boil I've done, and I had my boiloff calculator set a little low to 12% per hour. I'm realizing now that being off by a few percentage points on estimated boiloff makes very little difference over 1 hour--but over two it's pretty obvious! I put just about 5.25 gallons in the fermenter (lost a lot to trub and equipment).

Pitched at 62F, undecanted 2L starter of 1728 Scottish Ale yeast.

Here's a little vid of the brew day:

 

[luckybeagle]

Update: Yeast was pitched Wednesday, and she's bubbling steadily. I have my chest freezer set to 62F and I can tell it would've been a downright violent fermentation if I started at 68F.

I'm thinking of bumping it to 65 tomorrow morning, and 68 the following day (and then holding for a week at that while I'm out of town). Should be a more than sufficient diacetyl rest temperature and duration, I'd think.

I have never used this yeast before, but I started so low because I didn't want a ester bomb like some of my fruity Belgians, or something that came off hot, but I am a little concerned about it being *too* clean for the style at this temp regimen. Does anyone have any thoughts on this, or experience to share? WY1728/WLP028 strain