15 replies to this topic

[Genesee Ted]

I’ll have a big cake of it here in a couple weeks, kinda hoping to use it again. Seems like it should work pretty good. Probably shoot for 7-8% beer. The strain is WLP029

[HVB]

I don't see a reason why it would not work.

[Bklmt2000]

I don't see a reason why it would not work.

 

This.  Both styles (IMO) should be fermented relatively cool, say, at or even a bit below 60°F, followed by a period of cold-conditioning.

 

The only potential issue  I see is post-ferment clarifying, as kolsch yeasts are notorious for being slow/stubborn floccers, where as Scottish yeasts (my only experience is with 1728) tend to flocc on demand.

[Big Nake]

Yes, it would work but I feel like I would miss that Scottish character from the yeast. 029/2565 are both poor floccers but I have gotten them clear before.

[Genesee Ted]

Scotch ales are a huge thing around here. They vary quite a bit and who knows exactly how to style various ones are. It’s become it’s own kind of thing around here. It all kind of built up from the questionable style guide book and then just become a bit of a marketing twist on malty amber ales. And that’s fine. I think I’ve got a great one in the works

[positiveContact]

I usually find them kind of hot alcohol tasting but it's been a while since I've tried making one.

[Genesee Ted]

Well it turned out really nicely. The slightly fruity esters really help accentuate the rich malty body. Has almost a candied nuts kind of thing, like the ones you get at the fair. Great ruby color. This ones gonna be popular, got a feeling I’ll brew it again soon

[Big Nake]

Nice work Doobah.  To what ABV did you brew it to? 

[Poptop]

I intend on making an Altbier with 1728 Scottish...............   What's on hand hahaha

[Big Nake]

1728 is excellent.  Very English ale-like but with some extra character.  When Doobah first mentioned this idea, I wondered if a Scottish ale without Scottish yeast would taste like a Scottish ale.  A kolsch yeast has a distinct character and it's still pretty versatile but I just wonder if there would be something missing.  Poptop, if you want to piggyback that 1728 into something else, you could easily make an EPA, ESB, ordinary bitter, etc. with it.  It falls very neatly into an English ale yeast category... at least to me.    

[Bklmt2000]

1728 also makes really nice IPA, both UK and US. 

[Genesee Ted]

7.1% abv
My belly is nicely warmed as I finish up my bright tank CIP and prepare for tomorrow’s brew

[Big Nake]

1728 also makes really nice IPA, both UK and US. 

I don't make a lot of IPAs but I could see this.  I had that issue with 1056 (it WOULD NOT! drop clear) so this last time I was rubbing my chin at the LHBS and picked up 1099.  I like to use English strains for English styles but I feel like almost any American style ale (Red, Amber, Blonde, Pale Ale, etc) comes out nicely with something like 1968, 1028, 1098, 1469, 1099, etc.  1728 would fit into that as well.  

[Genesee Ted]

I got 7.5 bbl
400# briess brewers malt
110# swean amber
110# Rahr pale ale malt
20# carapils


An aside: swaen amber malt is incredible. I use it in any red/amber ale I do and it’s great in stouts too

[LeftyMPfrmDE]

I got 7.5 bbl
400# briess brewers malt
110# swean amber
110# Rahr pale ale malt
20# carapils


An aside: swaen amber malt is incredible. I use it in any red/amber ale I do and it’s great in stouts too

I've already scaled this grain bill down for a 5 gallon batch. I just top cropped a bunch of 2565, needing something to ferment.

Edited by LeftyMPfrmDE, 02 August 2019 - 11:46 AM.

[Genesee Ted]

Nice! Just 15-20 IBU of magnum. Lemme know how it comes out!