Yeast for Scotch Ale

[Jsta Porter]

Hello,

Thanks for any input.

I just wanted to query the group about appropriate yeast strains for a scotch ale. I normally brew these in the -70 and higher range. Wee heavys are a favorite.

I have read in BYO and in other publications that yeast strain, as long as it is mild in flavor, is not overly important to the style. I have done a few with Irish Ale yeast. Some with S-05 and S-04.

Recently I had two beer judge's taste a wee heavy and they immediately picked out that the yeast was not appropriate to style. All in all I am not overly concerned with winning competitions, but I am interested in seeing what other people are doing.

Thanks!

 

[Clonefarmer]

I used Nottingham for a Wee Heavy and I'm also planning to use the proper strains. I found these two, but have not used them yet.

White Labs - WLP028

Wyeast Laboratories. Scottish Ale 1728

 

[flyangler18]

1728 is my first choice; the yeast in Scottish ales are selected more for what they don't bring to the beer vs. what they do. IOW, they need to be very neutral and cleanly attenuative.

I know some people have had success using Nottingham or US-05 (which Jamil suggests), but my brew buddy did a 70/- with US-05 and the US-05 overattenuated in typical fashion, leaving the body thin. We even mashed it high (156° if I recall) but the yeast just thumbed its nose at us.

 

[jacksonbrown]

Yeah, low attenuation is pretty key in Scottish ales, as well as the absence of any yeast flavors. I'm also a fan of 1728 and have used it with good results.

 

[Jsta Porter]

Great, I will try the 1728 in the next batch I try. I do appreciate it.

 

[Grinder12000]

I brewed Palmers award winning Scottish Heavy with good ol' American Ale Wyeast 1056 and it gets rave reviews.

 

[Freezeblade]

I use WLP028 in my scottish ales. I tried other ones, but they attenuate too fully imho.

 

[FireBrewer]

I know some people have had success using Nottingham or US-05 (which Jamil suggests), but my brew buddy did a 70/- with US-05 and the US-05 overattenuated in typical fashion, leaving the body thin. We even mashed it high (156° if I recall) but the yeast just thumbed its nose at us.

QFT!!

Anyone try using S-04 in a 60-80/-?