22 replies to this topic

[ThroatwobblerMangrove]

So I have some Wyeast 1728 that I'd like to use pretty soon. I already have a 80 shilling so I don't want to make a Scottish Ale. I notice that this is suggested for Winter Ales which is something I've never made but would like to try out. I'm just looking for a good winter ale type beer to use this yeast in - thoughts?

[ThroatwobblerMangrove]

Another option I'd consider is an ole ale although I'm not sure I've really had an example of this before so I don't know if I'd like it...

[HVB]

So I have some Wyeast 1728 that I'd like to use pretty soon. I already have a 80 shilling so I don't want to make a Scottish Ale. I notice that this is suggested for Winter Ales which is something I've never made but would like to try out. I'm just looking for a good winter ale type beer to use this yeast in - thoughts?

What about a Wee Heavy? Similiar to a 60~ but can also have a lot more alchol and malt. Just a thought

[ThroatwobblerMangrove]

What about a Wee Heavy? Similiar to a 60~ but can also have a lot more alchol and malt. Just a thought

That sounds a lot like an 80 shilling

[weave]

1728 is really flexible. You could use it in just about any English/Scottish style and have it work out.For an old ale, why not start out with a favorite IPA recipe but go darker in color and bump up the malt? Mebbe ease up on the finish hops a bit?

[gumballhead]

What about a Wee Heavy? Similiar to a 60~ but can also have a lot more alchol and malt. Just a thought

https://www.wyeastla...tail.cfm?ID=143 sugestion list from the man... edit... Imperial Stoout GOOOOOD

[ThroatwobblerMangrove]

https://www.wyeastla...tail.cfm?ID=143 sugestion list from the man...

yeah - that's what I was looking at actually but I figured you guys might have some alternatives. I think I like the sounds of an old ale. How long do these have to age for? I'd like something that would be ready while it's still cold out.

[HVB]

That sounds a lot like an 80 shilling

Nah !! maybe a 90~ Go big .. 1.090 or bigger .. throw a little oak in there and let it age a few months. In the Jamil book he does a Christmas beer with the base of an old ale. He adds some spices and what not. That may be one to look at. Also, What about a barleywine. Maybe just MO or GP and a bunch of hops?

[gumballhead]

yeah - that's what I was looking at actually but I figured you guys might have some alternatives. I think I like the sounds of an old ale. How long do these have to age for? I'd like something that would be ready while it's still cold out.

Given these options. the higher your starting O.G. the longer it will take to finish. but all in all if a week or two won't kill ya than go with it. an old ale I always think of using the brett and flat taste. this yeast can take some punishment up to 12% so don't be shy ...

[ThroatwobblerMangrove]

Nah !! maybe a 90~ Go big .. 1.090 or bigger .. throw a little oak in there and let it age a few months. In the Jamil book he does a Christmas beer with the base of an old ale. He adds some spices and what not. That may be one to look at. Also, What about a barleywine. Maybe just MO or GP and a bunch of hops?

This huge beers scare me a little bit. I'm not sure when I like if things taste "hot". Can this be avoided with big beers? I know some commercial examples I've had can be a little hot.

[ThroatwobblerMangrove]

Given these options. the higher your starting O.G. the longer it will take to finish. but all in all if a week or two won't kill ya than go with it. an old ale I always think of using the brett and flat taste. this yeast can take some punishment up to 12% so don't be shy ...

oh - the primary time is of no concern to me. it's how long I have to age it afterward that I'm thinking of. edit: most of my beers get aged at least a month in secondary

[gumballhead]

oh - the primary time is of no concern to me. it's how long I have to age it afterward that I'm thinking of. edit: most of my beers get aged at least a month in secondary

than you should be fine any way you go. a month will be fine in secondary. I made a huge Czech triple IIIPA . it's now almost 6 months old in the keg and on tap. very nice beer I must say it has chaged since first tap. the "Hot" can be there if the Abv is High. mine is that way due to the spicy czech hops and the abv being almost 12% the 3lbs of honey you can't even taste. Don't be scared of big beers they are fun and worth what ever the wait. cheers

[Deerslyr]

Another option I'd consider is an ole ale although I'm not sure I've really had an example of this before so I don't know if I'd like it...

If you can get a 4 pack of North Coast Brewery's Old Stock Ale, it's a great example of a nice 11 to 14% ale (vary's year to year and it's designated by year as well). I don't know if you'd be able to get it back there or not, but it's a fantastic beverage. I think it would likely steer you towards brewing an Old Ale.

[ThroatwobblerMangrove]

If you can get a 4 pack of North Coast Brewery's Old Stock Ale, it's a great example of a nice 11 to 14% ale (vary's year to year and it's designated by year as well). I don't know if you'd be able to get it back there or not, but it's a fantastic beverage. I think it would likely steer you towards brewing an Old Ale.

Anything from this list fit the bill: my local bottle shop

[HVB]

This huge beers scare me a little bit. I'm not sure when I like if things taste "hot". Can this be avoided with big beers? I know some commercial examples I've had can be a little hot.

I think you can get away from the "hot" taste if you ferment it cooler and give it some time to mellow out. A little cold conditioning between brew time and drinking time will let it all mellow out. I am a big fan of fermenting on the cooler side.

[ThroatwobblerMangrove]

I think you can get away from the "hot" taste if you ferment it cooler and give it some time to mellow out. A little cold conditioning between brew time and drinking time will let it all mellow out. I am a big fan of fermenting on the cooler side.

my basement is down to 63.5 now and it's only going to get cooler in the coming weeks

[Deerslyr]

my basement is down to 63.5 now and it's only going to get cooler in the coming weeks

Perfect time to brew that big beer and let it ferment on the cold side.

[gumballhead]

If you can get a 4 pack of North Coast Brewery's Old Stock Ale, it's a great example of a nice 11 to 14% ale (vary's year to year and it's designated by year as well). I don't know if you'd be able to get it back there or not, but it's a fantastic beverage. I think it would likely steer you towards brewing an Old Ale.

I was leaning towards the old Rasputian. but the old Stock ale would be a great choice. I have not yet had that one. they are hard to find.I am sure there are a few "clone" receipe's out there . basement temp is good. just set in warmest corner and cover the the wife's favorite blanket.

[ThroatwobblerMangrove]

I was leaning towards the old Rasputian. but the old Stock ale would be a great choice. I have not yet had that one. they are hard to find.I am sure there are a few "clone" receipe's out there . basement temp is good. just set in warmest corner and cover the the wife's favorite blanket.

warmest corner??

[drewseslu]

I think it would make a fine Old Ale. A Strong Scotch Ale/Wee Heavy is similar and also a good idea.The Old Ale I brewed up recently at the Schlafly Taproom goes a little something like this:45% Munich Light45% Pale 2 Row5% Special B5% Flaked Wheat1.5lbs Dark Brown Sugar per 10 gallon batchTOG: 1.07640 IBUsNeutral Bittering hopEnglish hops for flavor and Aroma(Not much of either)It finished right around 8% ABV