WLP028 Edinburgh Scottish Ale Yeast

Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.

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Style Performance Listing

A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.

Style Rating Style Rating
American Style Cream Ale2American Style Wheat Ale2
Fruit Beer2Herbs & Spice Beer2
Specialty Beers2Specialty Honey Ales2
Smoke Flavored Beer2Golden Ale Canadian Style Ale2
German Style Kolsch2Classic English Style Pale Ale2
English Style India Pale Ale2American Style Pale Ale2
American Style India Pale Ale2American Style Amber2
English Style Bitter2English Style ESB4
Scottish Style Ale4Irish Style Red Ale4
English Style Brown Ale2American Style Brown Ale4
German Style Brown and Dusseldorf Altbier2Robust Porter2
Brown Porter2Classic Irish Style Dry Stout2
Foreign Style Stout2Sweet Stout2
Oatmeal Stout2English Old Ale English & American Strong Ale2
Barley Wine Strong Ale2Strong Scotch Ale4
Imperial Stout2


Feedback and experiences from previous customers. Want to leave a review of your own?

Close your eyes, take a sip and you're in Edinburgh!

By: Deej | Date: Feb., 25th 2016 | Beer(s) Brewed: Scottish 80 Shiling Ale

This was my first go with this yeast, using a new recipe for a Scottish 80/-.
It fermented fabulously and relatively quickly. Attenuation was just as described. Flocculation was great, this is a clear, ruby amber ale. The ale has a wonderful slightly oaky Ester (not as forward as the London Ale strain) and the malt complexity shines through mightily while the hops balance it out at the end. Great yeast, great brew. Will be using this strain again and again.

Cheers White Labs!

Very satisfied with the results

By: Daniel | Date: Jan., 24th 2016 | Beer(s) Brewed: Old ale, wee heavy, smoked porter

There are many conflicting accounts of the temperature range for this yeast and this makes planning a recipe that fits into the profile of a Scottish ale hard to do. I have had good results starting below 60 degrees and ramping up the temp to 64 over 4-6 days with a 66-68 degree finish after 10 days. Every beer I have made with this has been smooth and malty with good enough attenuation to avoid residual sweetness but not dry on the finish. The hop character shines through with most beers where I have used hops after 10-15min in the boil, so be careful if you are expecting just background hop bitterness not to add them too late.

Makes a solid robust oatmeal stout

By: murphyslaw77 | Date: Oct., 12th 2014 | Beer(s) Brewed: Oatmeal Stout

Recently I brewed with this strain to make an oatmeal stout. The stout had almost 19% roasted malts and 49 calculated IBUs. Wow, this yeast did a fantastic job producing a malt forward nose of roasted coffee and chocolate with a slight biscuit note from the toasted oats. This yeast did a fantastic job of producing a beer with balance between the hop bitterness and malt profile to produce a great beer. In my opinion the suggestion for using this strain in stouts should move from 2 to 4.

... I want to thank all staff ...

By: Samuel Cavalcanti | Date: Nov., 19th 2012 | Beer(s) Brewed: WEE HEAVY (Strong scotch Ale)

Dear Sirs, I want to thank all staff White Labs for providing us the WLP028 Yeast. We participate in the Mondial de La Biere in Montreal Canada, with our Wee Heavy beer, and just won the International Gold Medal. Thank you!!!!!!!

I used this yeast in my APA and it turned out great

By: Michael | Date: Jul., 31st 2012 | Beer(s) Brewed: American Pale Ale

I used this yeast in my APA and it turned out great. I pitched one vial (no starter) into a wort of 1.058 and let it ferment at 75F. I racked it to a secondary after 7 days in order to add dry hops, then bottled after an additional 7 days with an FG of 1.013. The flavor and aroma is very clean and full of hops with some malt in the background. The beer was still cloudy on bottling day, though it became crystal clear after a week of bott! le conditioning. I will definitely be using this yeast again, though I would recommend a minimum of three weeks total primary/secondary fermentation to avoid having a ton of sediment in the bottle.

... slower ...

By: major | Date: Dec., 19th 2011 | Beer(s) Brewed: Scottish w/heather

buckwheat honey and zinc starter much slower than ****** scotch.

I'll use this for most dark malty brews ...

By: Peter Doyle | Date: Sep., 29th 2011 | Beer(s) Brewed: Wee Heavy, Robust Porter

After pitching to make a 1 quart starter, my Wee Heavy (O.G. 1.092) began popping off within about twelve hours. I had to switch from a 1.75 L blow off bottle to a gallon jug because of the ferocity of fermentation. Washed and used 2nd generation in a Robust Porter. Delicious! Brewed with vanilla and bourbon, the yeast plays well to the vanilla and smooths out together beautifully over time. I'll use this for most dark malty brews that have more bitter black malts. Great with Carafa II and Chocolate malts.

... vigorous fermentation ...

By: John Hayes | Date: Mar., 12th 2011 | Beer(s) Brewed: Brown Porter

I have to admit this has to be one of the most productive strains I have ever used. I pitched at 70 degree and within hours had vigorous fermentation, Dropped the temp to below 65 degree and still fermented.

This was my favorite by far ...

By: anonymous | Date: Oct., 1st 2010 | Beer(s) Brewed: Heather Ale

Used the WLP028 strain recently for a Heather Ale (using heather flowers for bittering and aroma instead of hops). Did a split batch, half using this and the other half using WLP013 London Ale yeast. This was the favorite by far, bringing out the best of the heather, with a slightly fruity flavor and aroma. I plan to use this yeast again for other styles.

The yeast leaves a good body ...

By: pdtnc | Date: Mar., 4th 2010 | Beer(s) Brewed: Bitter

I used this yeast for a Coniston Bluebird style of bitter, all Challenger hopped. The yeast leaves a good body with a subtle blending of the hops and malt but keep the hop flavour and aroma right where it should be. Quite possibly a yeast to keep as a house strain.

I'm happy with the attenuation ...

By: Joseph Reusch | Date: Oct., 7th 2009 | Beer(s) Brewed: Scotch Ale Wee Heavy

I brewed a big Wee Heavy with just Maris Otter and Roasted Barley using this yeast and it came out just delicious. OG at 1.90 and FG hit 1.018. I'm happy with the attenuation but even happier with the flavor of this yeast.

This is a very versatile yeast

By: d_h | Date: Sep., 30th 2009 | Beer(s) Brewed: English Bitter, American Pale Ale

This is a very versatile yeast. Results are very balanced, enhancing both malt and hops. Responds very well to mash temperatures allowing creation of full bodied English ales as well as dry American beers.

I will be making many more ...

By: bradmtitus | Date: Aug., 13th 2009 | Beer(s) Brewed: Oatmeal Brown Ale

Quickly became one of my favorite yeast strands. I have brewed the same brown ale 4 times now, changing only the yeast and this is by far the best. Finishes clean leaving the malt and hops to speak for themselves. Leaves a slight pleasant fruitiness but nothing compared to SafAle04. Instead, it complements the malt and hides in the background. I highly recommend this yeast strain. I will be making my American Amber, American Pale, Irish Red, and many more with this yeast.

My house strain ...

By: Sam | Date: Apr., 14th 2008 | Beer(s) Brewed: Scotch Ale, Scottish 80-/, Irish Red, English "Stock Ale," many more.

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: Oct., 23rd 2007 | Beer(s) Brewed: Wee Heavy, Pumpkin Ale

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: Sep., 3rd 2007 | Beer(s) Brewed: Wee Heavy, Barley Wine

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: Mar., 21st 2007 | Beer(s) Brewed: American Pale, Smoked Porter, Oatmeal Stout

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.

Frequently Asked Questions

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.




Optimum Ferment Temp.65-70°F, 18-21°C (Does not ferment well less than 62°F or 16°C)

Alcohol ToleranceMedium- High

MiniFerment Data ?

As-is Diacetyl32.33ppb

Total Diacetyl71.94ppb

As-is 2,3-Pentanedione6.32ppb

Total 2,3-Pentanedione20.95ppb



Ethyl Acetate26.45ppm

Isoamyl Acetate0.24ppm


Isoamyl Alcohol129.83ppm


Fermentation temperature: 68 °F Attenuation: 74% Hours to get to 50 percent attenuation: 22