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Reviews:

"My house strain ... "
By: Sam
Date: April 14, 2008
Beers brewed: Scotch Ale, Scottish 80-/, Irish Red, English "Stock Ale," many more.
Comments: My house strain and all-time favorite. Remarkable cleanliness in any malt-centric style. Finishes reliably and in moderate time, allowing far more malt aromatics than I've found with other strains. Versatile and neutral. Not recommended for any aggressively late hopped beers (American styles, IPAs), but balances bitterness in ESBs and barleywines well.

"WLP028 is now a 'default' strain for me"
By: Kris Olson
Date: October 23, 2007
Beers brewed: Wee Heavy, Pumpkin Ale
Comments: Used initially in my wee-heavy. Fermentation was vigorous and quick to complete without using a starter. Left a nice malty sweetness even when using British malts. Earthy and caramelly notes very prevalent, hardly any esters detectable. Enjoyed the sweet malt character this yeast preserved enough to use in on my pumpkin ale. Results were similar to the wee heavy - sweet maltiness preserved without outweighing the nutmeg, cinnamon, and allspice. WLP028 is now a "default" strain for me.

" ... strong attenuation and great malty flavor"
By: Ryan
Date: September 03, 2007
Beers brewed: Wee Heavy, Barley Wine
Comments: I've taken this yeast up to O.G.'s to the mid 1.090's. Fantastic for Scottish ales but I love this yeast for Barley Wine. This yeast has a strong attenuation and great malty flavor. Give it a try sometime.

"Notes of earthy stone-fruit  ... "
By: Anonymous
Date: March 21, 2007
Beers brewed: American Pale, Smoked Porter, Oatmeal Stout
Comments: Muted ester profile, with notes of earthy stone-fruit. Clean maltiness always comes through, but I've seen consistently lower attenuation than advertised (60 -65%), with a significant final drop in the secondary. Flocculates well. Starts well, if a little slow.

FAQ for this yeast
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I have used White Labs yeast for years, and I recognized the benefit of liquid yeast from the first batch I made with it. I have used the "Edinburgh" yeast many times, and each time it has been great.
I just pitched a new batch this afternoon and I noticed something different about the yeast. It was darker in color than previous batches, and it did not have the very aromatic smell that I have enjoyed with previous batches.
Need I be concerned about anything?
 
The color can vary with our malt supply, but the there is no effect on the yeast. We usually try to keep it as light as possible for aesthetic reasons.