Scottish ale yeast choice

[Steveruch]

I like Wyeast's Scottish yeast, but would like to figure out a suitable dry yeast.

 

[shoengine]

I use WLP028 for my wee heavy usually, but had to use 1728 due to lack of planning this time.

edit: whoops, saw "scottish yeast" and skipped the rest of the sentence!

 

[DBhomebrew]

suitable dry yeast

Notty. It's my go-to for an annual Traquair House approximation.

 

[hottpeper13]

I fermented a wee heavy with S-189 at 62* until krausen fell then to 68* to finish. It took second place in club comp. Had very small amount of esters that played well with the malt bill. I do my Cali Commons the same way, and can make a Pils or Lager too at 50*, very versatile yeast. My second would be Notty, I do that at 60* for 3 weeks, keg and serve super clear beer.

 

[user 246304]

Cool on the Notty use, as I had forgotten that 1728 is considered a fairly neutral strain. My memory is faulty and my presumption now is that it would have been a more "characterful" yeast but now I get it that the neutrality makes sense, to emphasize good, clean maltiness.

I haven't made a strong scotch ale in years - the only one I've made was over 30 years ago, concidentally the only beer I've entered into competition. It got 2nd in the Midwest AHA's, slated for the national finals - but my in-laws drank the samples and there you go. "Seven Suns Strong Scotch Ale," nothing to do with my skills but completely by chance a good ale as these were the seven malts left in my pantry, and looking at them, I thought they'd make for a decent strong scotch ale. Not a favorite style, but a good winter sipper.

 

[ncbrewer]

Another vote for Nottingham.

 

[dmtaylor]

I might go with S-04 or Notty, and add no more no less than 0.5 oz peat smoked malt per 5 gallons. You want just the faintest of faint hints of peat which would normally come from the YEAST but since you're substituting yeasts... yeah. Any more than that tiny amount will result in beer that tastes like electrical fire.

 

[bwible]

Some of the sites like Wyeast have a “Style to Strain” feature, or others have at least a chart showing you what yeasts they recommend for which styles. I look at this sometimes when I’m looking for an alternate yeast choice:

https://wyeastlab.com/styles/beer/

If you look at Wee Heavy, besides the Scottish they recommend 2 American strains, an Irish strain and one Belgian strain. If you look at the Scottish Light/Heavy they recommend again an
American, an Irish, this time one British.

I’ve been a Wyeast guy pretty much since the first batch I brewed in 1997. Its taken me this long to come around to looking at some dry yeast. I’ve used a couple this year.

I was talking to the guy at the one shop we have still hanging on and he said what others above were saying - Nottingham. There doesn’t seem to be a real Scottish in a dry yeast. Though more seem to be coming out.

Besides Lallemand, he had Cellar Science which was a company I hadn’t seen before and they seem to make different ones.

https://cellarscience.com/collections/premium-beer-yeast

 

[OakIslandBrewery]

I might go with S-04 or Notty, and add no more no less than 0.5 oz peat smoked malt per 5 gallons. You want just the faintest of faint hints of peat which would normally come from the YEAST but since you're substituting yeasts... yeah. Any more than that tiny amount will result in beer that tastes like electrical fire.

So a soon to be brew is a Scottish ale?

I've been pondering that as my next one. I've never brewed one so I'm plowing through all the posts I can find. Nottingham yeast wasn't what I was thinking but it appears to be a good choice.