Author Topic: Scottish/Scotch yeast  (Read 1255 times)

Offline Steve Ruch

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Scottish/Scotch yeast
« on: November 29, 2021, 01:44:19 pm »
Which dry yeast would be your first choice?
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Offline denny

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Re: Scottish/Scotch yeast
« Reply #1 on: November 29, 2021, 01:50:45 pm »
BRY-97
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Offline dmtaylor

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Re: Scottish/Scotch yeast
« Reply #2 on: November 29, 2021, 02:35:24 pm »
My FIRST choice would be S-04, followed by Notty or BRY-97 (yes that's a good one).  All will attenuate a little higher than actual Scottish yeasts, so you might wish to mash on the high end 156 F, IF you are mashing.  Or use less sugar or none at all if brewing with extract.  S-04 doesn't get enough love IMO, and despite any concerns, it really is NOT very fruity if at all.
« Last Edit: November 29, 2021, 02:38:43 pm by dmtaylor »
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Offline erockrph

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Re: Scottish/Scotch yeast
« Reply #3 on: November 29, 2021, 03:36:16 pm »
I think I'd go with London Ale or ESB or whatever Lallemand is calling it nowadays. It's pretty clean, and attenuation is on the low side of medium.
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Offline dmtaylor

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Re: Scottish/Scotch yeast
« Reply #4 on: November 29, 2021, 03:38:44 pm »
I think I'd go with London Ale or ESB or whatever Lallemand is calling it nowadays. It's pretty clean, and attenuation is on the low side of medium.

That is another great choice, attenuation is a little lower about 66-67% but again, you could try to mitigate by adding a bunch of simple sugar or mashing for a loooong time, like overnight-long-time.  I think they just call it "London" these days but I know what you mean.
Dave

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Offline BrewBama

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Re: Scottish/Scotch yeast
« Reply #5 on: November 29, 2021, 05:42:28 pm »
My Scottish Ale uses S-04.



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Offline denny

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Re: Scottish/Scotch yeast
« Reply #6 on: November 30, 2021, 08:18:46 am »
I need to modify my answer....for a Scotch/wee heavy, Id recommend BRY-97.  For a Scottish, I'd go for a British yeast.
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Offline Iliff Ave

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Re: Scottish/Scotch yeast
« Reply #7 on: November 30, 2021, 09:08:46 am »
S-04
On Tap/Bottled: IPL, Adjunct Vienna, Golden Stout, Honey Lager
Fermenting: IPA
Up Next: mexi lager, Germerican pale ale

Offline Steve Ruch

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Re: Scottish/Scotch yeast
« Reply #8 on: December 01, 2021, 09:37:02 am »
S-33?
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Offline denny

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Re: Scottish/Scotch yeast
« Reply #9 on: December 01, 2021, 10:22:29 am »
S-33?

You couldn't pay me enough to get me to use that stuff again.  Others have a different opinion.
Life begins at 60.....1.060, that is!

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Offline Visor

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Re: Scottish/Scotch yeast
« Reply #10 on: December 01, 2021, 10:26:20 am »
   WY 1728 - if I could get it here alive and viable, which I can't.
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Offline denny

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Re: Scottish/Scotch yeast
« Reply #11 on: December 01, 2021, 10:40:52 am »
   WY 1728 - if I could get it here alive and viable, which I can't.

Always my first choice , but Steve was asking about dry yeast.
Life begins at 60.....1.060, that is!

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Offline Steve Ruch

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Re: Scottish/Scotch yeast
« Reply #12 on: December 02, 2021, 08:30:11 am »
   WY 1728 - if I could get it here alive and viable, which I can't.

Always my first choice , but Steve was asking about dry yeast.
Also my first choice for liquid yeast.
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Offline Visor

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Re: Scottish/Scotch yeast
« Reply #13 on: December 02, 2021, 10:15:16 am »
  Okay, so paying attention was never one of my strengths.
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Offline majorvices

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Re: Scottish/Scotch yeast
« Reply #14 on: December 03, 2021, 05:07:52 am »
US-05!