[brewinhard]

Hey crew!

I know a lot of you have used this yeast quite a bit, and was curious what fermentation temps you prefer for brewing a typical Scottish heavy export (80 schilling)?

I am fairly aware that at warmer temps (70F's) it can through off some smokey phenolics which I do NOT want in my beer.

Thanks!

[HoosierBrew]

Hey crew!

I know a lot of you have used this yeast quite a bit, and was curious what fermentation temps you prefer for brewing a typical Scottish heavy export (80 schilling)?

I am fairly aware that at warmer temps (70F's) it can through off some smokey phenolics which I do NOT want in my beer.

Thanks!

It's really clean @ 58-60F-ish. You'll be happy there. I never found the 'smoky' thing but I never fermented it too warm either. 

[Frankenbrew]

Hey crew!

I know a lot of you have used this yeast quite a bit, and was curious what fermentation temps you prefer for brewing a typical Scottish heavy export (80 schilling)?

I am fairly aware that at warmer temps (70F's) it can through off some smokey phenolics which I do NOT want in my beer.

Thanks!

It's really clean @ 58-60F-ish. You'll be happy there. I never found the 'smoky' thing but I never fermented it too warm either.

Same here, good results around 60. If any warmer, I've only experienced a little fruitiness, never smokiness.

[el_capitan]

I read on this forum that 1728 will throw the smoky ester when it is stressed by cold temps, not by warm ones.  For that reason I fermented with it at 57 degrees.  I think I got a bit of the smoke, but nothing that I would really notice if I wasn't looking for it.  The beer was nice and clean as always.  Great yeast!

[brewinhard]

Great replies. Thanks for the tips. I will pitch at 60F, hold there for a couple days, then bump to 62F to keep the yeast happy. Thanks again!  Love this place.

[denny]

I run it at 55F with great results.

[brewinhard]

Yeah, I will definitely keep it cool for this one.