[Steve Ruch]

Which dry yeast would be your first choice?

[denny]

BRY-97

[dmtaylor]

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.

[erockrph]

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.

[dmtaylor]

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.

[BrewBama]

My Scottish Ale uses S-04.



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[denny]

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.

[Iliff Ave]

S-04

[Steve Ruch]

S-33?

[denny]

S-33?

You couldn't pay me enough to get me to use that stuff again.  Others have a different opinion.

[Visor]

   WY 1728 - if I could get it here alive and viable, which I can't.

[denny]

   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.

[Steve Ruch]

   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.

[Visor]

  Okay, so paying attention was never one of my strengths.

[majorvices]

US-05!