General Category > Yeast and Fermentation

Wyeast 1728 Scottish Ale

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I have used this strain a lot for my Scotch Ales, and I typically ferment at about 55-56 F. The profile is really nice with wonderful malt notes shinning through and the attenuation is great.

I've rarely used a fermenter where I can see the krausen, to know when it has fallen.  Do you know about how long it takes this strain to reach that point at those cooler temperatures?  60 for Jim and 55-56 for Fermented-minds? I would be glad to hear your experiences, as I am pretty convinced that I will be keeping a 60-70 Schilling Scottish Ale on my regular tap rotation this fall and through the foreseeable future.

I use it @ 58 -60F for Scottish styles and it's very clean. Love it.


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