barleyhole
Well-Known Member
Anyone familiar with the fermentation behavior of WLP028 (Edinburgh)? I just racked to secondary after about 8 days in primary as airlock activity had really slowed. This yeast has not acted like any I have used before and I cannot say I'm happy with the outcome of the flavor profile it has imparted (especially compared to similar beers brewed with Wyeast Scottish Ale).
I did ferment around 63 F which is minimum they suggest for this strain. It seem like a fairly slow ferment. The smells coming out of the airlock were not the usual pleasantness...almost a sour smell (I did add some nutmeg, ginger and spices to the brew at 5 minutes left in the boil). I even wondered if my brew were contaminated.
Yesterday when I racked, there was still a large amount of krausen on top, but the gravity had dropped from OG of 1.051 to 1.014. I had high mash temps so I figured it's about done, and racked. Lots of yeast in the beer...so this apparently is not a flocculant strain. Tasting out of the hydrometeor was not initially too good...the beer just seemed thinner than it should have been, and the yeast did not impart what I was expecting (typical scottish ale, caramelly rich goodness). Maybe my fermenation was too cold? There is quite the yeast cake in the secondary right now however, so it seems to be settling a bit. I expect and hope the flavors will be much better after sitting another week.
Anyone else want to comment on this yeast?
I did ferment around 63 F which is minimum they suggest for this strain. It seem like a fairly slow ferment. The smells coming out of the airlock were not the usual pleasantness...almost a sour smell (I did add some nutmeg, ginger and spices to the brew at 5 minutes left in the boil). I even wondered if my brew were contaminated.
Yesterday when I racked, there was still a large amount of krausen on top, but the gravity had dropped from OG of 1.051 to 1.014. I had high mash temps so I figured it's about done, and racked. Lots of yeast in the beer...so this apparently is not a flocculant strain. Tasting out of the hydrometeor was not initially too good...the beer just seemed thinner than it should have been, and the yeast did not impart what I was expecting (typical scottish ale, caramelly rich goodness). Maybe my fermenation was too cold? There is quite the yeast cake in the secondary right now however, so it seems to be settling a bit. I expect and hope the flavors will be much better after sitting another week.
Anyone else want to comment on this yeast?