SterlingHopper
Well-Known Member
My brew buddy and I are about to order ingredients for a Scotch Wee Heavy. We're going to do a partial mash and aim for an OG around 1.080. Having never brewed this before, and only had a couple commercial examples, I'm wondering how big an impact yeast choice will have.
I have some washed American Ale (Wyeast 1056) and British (1098) yeast in my fridge. I'm leaning towards the American (Wyeast recommends it for a Scottish Ale), but is there a better choice of yeast for the style? It seems like we're looking for a big malty/caramel flavor and just need the yeast to stay out of the way, flavor-wise.
I have some washed American Ale (Wyeast 1056) and British (1098) yeast in my fridge. I'm leaning towards the American (Wyeast recommends it for a Scottish Ale), but is there a better choice of yeast for the style? It seems like we're looking for a big malty/caramel flavor and just need the yeast to stay out of the way, flavor-wise.