Sharing the Love for Edinburgh

[Pappers_]

Edinburgh (WLP028) is now my most used yeast - I think it is an outstanding all-purpose yeast. Its neutral enough to let malt and hop flavors shine through, not quite as attentuative as California but still clean. If I ferment it a little warmer, it gives me some english-like esters and can brew a bitter or esb with it.

Here's the link to its page on the White Labs site http://www.whitelabs.com/beer/strains_wlp028.html

Anyone want to jump onboard this bandwagon?

 

[smakudwn]

I'm about the try this in a Bitter so i can use some of the cake for a Wee Heavy, i amvery excited about using this.

 

[machinelf]

We just started a wee heavy with this... looking forward to seeing how it turns out.

 

[Pappers_]

^^Smak and Mach - as a scottish yeast, its certainly got the pedigree for a wee heavy. What I've found is that its a good all purpose yeast too.

 

[Yooper]

I never used it! I don't even think I've ever had a beer with it, as a matter of fact. I'll have to try it in the fall, when I order yeast.

My big love right now is for Denny Conn. Well, his yeast strain anyway. Denny's Favorite 50 is my "go to" yeast. I've used it in stout, APA, IPA, and AAA so far. Perfect yeast for me. Here's the specifics on that strain: Wyeast 2450PC
Denny’s Favorite 50
A mainstay of one of our local homebrewers, Mr. Denny Conn, this terrific all-round yeast can be used for almost any style beer. It is unique in that it produces a big mouthfeel and helps accentuate the malt, caramel, or fruit character of a beer without being sweet or under-attenuating. A great yeast for extract brewers and for fruit beers.

Attenuation 74-76%
Alc. Tolerance 10%
Flocculation low
Temperature Range 60-70ºF

 

[mithion]

That yeast (Scottish strain) is my "goto" yeast for big big beers. I brewed a 1.108 old ale with this yeast and it finished at 1.020... with no starter. Now that's a hardworking yeast. It really gives off nice esters and compliments the malt with an almost smoky character. Very nice. Probably not a good yeast for pale beers, but for amber and dark ones, it's one of my favorites. My buddies say my best beers were brewed with this yeast.

 

[lower1310]

Good to hear, I have been playing with yeasts for my brown ale, and this one looks great. Can I say that Ringwood is my Least favorite, I can't seem to get it to finish fermentation.

 

[oldschool]

What kind of attenuation are you getting with the scottish yeast? I'm pretty sure that Hair of the Dog uses wyeast scottish yeast in all their beers.

 

[Pappers_]

I never used it! I don't even think I've ever had a beer with it, as a matter of fact. I'll have to try it in the fall, when I order yeast.

My big love right now is for Denny Conn. Well, his yeast strain anyway. Denny's Favorite 50 is my "go to" yeast. I've used it in stout, APA, IPA, and AAA so far. Perfect yeast for me. Here's the specifics on that strain: Wyeast 2450PC
Denny’s Favorite 50
A mainstay of one of our local homebrewers, Mr. Denny Conn, this terrific all-round yeast can be used for almost any style beer. It is unique in that it produces a big mouthfeel and helps accentuate the malt, caramel, or fruit character of a beer without being sweet or under-attenuating. A great yeast for extract brewers and for fruit beers.

Attenuation 74-76%
Alc. Tolerance 10%
Flocculation low
Temperature Range 60-70ºF

Very interesting, Yoop! Using these yeasts more broadly than most people do (for a wider-range of beers, I mean) makes our beers a little more distinctive, perhaps. I've never tried Denny's Favorite, because my lhbs carries White Labs rather than Wyeast.

 

[Yooper]

Very interesting, Yoop! Using these yeasts more broadly than most people do (for a wider-range of beers, I mean) makes our beers a little more distinctive, perhaps. I've never tried Denny's Favorite, because my lhbs carries White Labs rather than Wyeast.

I don't have a lhbs, so I have to order my yeast. I usually only order a couple of times a year, and get all of my yeast at that time. I'll have to try your Edinburgh yeast favorite this fall when I order again.

 

[Pappers_]

That yeast (Scottish strain) is my "goto" yeast for big big beers. I brewed a 1.108 old ale with this yeast and it finished at 1.020... with no starter. Now that's a hardworking yeast. It really gives off nice esters and compliments the malt with an almost smoky character. Very nice. Probably not a good yeast for pale beers, but for amber and dark ones, it's one of my favorites. My buddies say my best beers were brewed with this yeast.

Mithion, I've brewed pale ales with Edinburgh, fermenting in the low 60s - pretty clean and neutral. More malt flavor than California, but not fruity or estery.

 

[Pappers_]

I don't have a lhbs, so I have to order my yeast. I usually only order a couple of times a year, and get all of my yeast at that time. I'll have to try your Edinburgh yeast favorite this fall when I order again.

If you find yourself driving by/through Chicago, you can have a harvested/washed Ball jar of it.

 

[Pappers_]

Good to hear, I have been playing with yeasts for my brown ale, and this one looks great. .

I'm going to try it in a Mild next.

 

[Pappers_]

What kind of attenuation are you getting with the scottish yeast? I'm pretty sure that Hair of the Dog uses wyeast scottish yeast in all their beers.

In my Red Ale, I had an OG of 1.051 and a FG of 1.010. That batch mashed fairly high at 154 and included a fair amount of crystal malts. It ended up lower than I thought it was going to.

 

[Yooper]

If you find yourself driving by/through Chicago, you can have a harvested/washed Ball jar of it.

Road trip!!!!!!!

Thanks for the offer. I may surprise you and stop by one of these days. You never can tell.

 

[daveyohill]

I went with WLP028 for my "Jeff Beck's Esquire Pale Ale" that I'm fermenting now. Up to this point it's been all Safale S-05/04 for all my beers. This is my first experience with liquid yeast.

This beer's OG is 1.052 and my LHBS said to not bother with a starter just pitch the vile. I pitched a bit high at 75degF and it settled in at 70degF; it has been chugging away for 4 days now. I'll give it a full two weeks in the fermenter then check FG before bottling.

One of the Whites is pretty enthusiastic about this strain judging from the mp3 on the WLP028 page at their site.

 

[Pappers_]

I went with WLP028 for my "Jeff Beck's Esquire Pale Ale" that I'm fermenting now. Up to this point it's been all Safale S-05/04 for all my beers. This is my first experience with liquid yeast.

This beer's OG is 1.052 and my LHBS said to not bother with a starter just pitch the vile. I pitched a bit high at 75degF and it settled in at 70degF; it has been chugging away for 4 days now. I'll give it a full two weeks in the fermenter then check FG before bottling.

One of the Whites is pretty enthusiastic about this strain judging from the mp3 on the WLP028 page at their site.

It was the comments on the White Labs page that first got me to try the Edinburgh.

 

[daveyohill]

It seems like this could be a very versatile yeast. Ferment low for clean like 001/US-56/S-05 and increase the temp for more UK estery finish.

I'll harvest/wash this and use it in the Levitation clone I'm brewing in a couple weeks.

 

[oldschool]

If you find yourself driving by/through Chicago, you can have a harvested/washed Ball jar of it.

I will be in chi on the week of June 14ish. We could meet up. On a different note, is there any place in chicago I can get Pliny?

 

[Pappers_]

I will be in chi on the week of June 14ish. We could meet up. On a different note, is there any place in chicago I can get Pliny?

That would be great, but I'll be leaving the country right around then. Next time! As for finding Pliny, I know that there are a number of good beer bars that you might find it at - probably Hopleaf would be the most likely http://hopleaf.com/

 

[bnmir]

How well did this flocculate for you?

 

[Pappers_]

How well did this flocculate for you?

I find it to be in the middle - about the same as California Ale or US-05, if that reference helps. It clarifies pretty quickly in the secondary/bright. The yeast cake left behind is pretty solid, too - more so than California.

 

[jessup]

i'll jump on this band wagon. i've used it many, many times and never had a bad experience. great for just about any beer-

 

[Scroto]

What are your folks' thoughts on using this in a English Barleywine @ around 1.115 and fermenting around 67F.

Does this yeast give off some nice englishy esters around this temperature?

Also, do you think it's reasonable to expect 75%AA with a low mash temp, say 149-150F?

 

[mithion]

It won't throw off too many esters at 67 degrees, and I have no doubt it can get 75% attenuation without a problem even with 1.115 SG. Also, my experience with this yeast is that it's rather explosive. Make sure you've got a blow off tube or you'll be collecting krausen on the ceiling. If you don't, I'd try putting the fermenter in the bathtub where a violent fermentation would cause less damage. On the other hand, you'd be fermenting cooler than me so you might be fine anyway.

 

[Pappers_]

I agree with Mithion on the esters and attenuation. If you want more esters, you should ferment at a little higher temp.

I wonder about its alcohol tolerance, though. That is a big beer and I wonder if the alcohol will kill the yeast before its done with its job. You might check out the white labs site, i bet it has an alcohol tolerance figure for this strain.

 

[mithion]

I've brewed a 1.108 beer with this yeast and got like 80% attenuation. Wyeast claims it very good for high gravity beers and I believe it. And the nice part about it is that it doesn't freak out and throw a bunch of esters and fusels when it gets stressed. It's very reliable.

 

[jpsloan]

I just pitched Edinburgh for the first time on Saturday. I'm using it in my 80/- Scottish Ale. The sucker took off like a m-fing riot! I'm definitely planning on washing and saving some of this yeast.

 

[jessup]

What are your folks' thoughts on using this in a English Barleywine @ around 1.115 and fermenting around 67F.

i used WL edinburgh and burton ale yeasts combination for a barleywine that was 1.100+ and it fermented down to 1.009 after about 3-4 months. it's now 6 months old and in the bottle and is nice and malty even with the low gravity. i doubt the burton got it that low so i'm guessing the edinburgh did the majority of the hard work. DO IT!!!

 

[smokinghole]

I just used WLP028 on a fairly big 1.092 english/scotchish based beer using peat malt. It did a fantastic job so far and the beer is sitting on oak for the next two months. I'll be using this yeast again for sure.