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.
Style Performance Listing
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|American Style Cream Ale||2||American Style Wheat Ale||2|
|Fruit Beer||2||Herbs & Spice Beer||2|
|Specialty Beers||2||Specialty Honey Ales||2|
|Smoke Flavored Beer||2||Golden Ale Canadian Style Ale||2|
|German Style Kolsch||2||Classic English Style Pale Ale||2|
|English Style India Pale Ale||2||American Style Pale Ale||2|
|American Style India Pale Ale||2||American Style Amber||2|
|English Style Bitter||2||English Style ESB||4|
|Scottish Style Ale||4||Irish Style Red Ale||4|
|English Style Brown Ale||2||American Style Brown Ale||4|
|German Style Brown and Dusseldorf Altbier||2||Robust Porter||2|
|Brown Porter||2||Classic Irish Style Dry Stout||2|
|Foreign Style Stout||2||Sweet Stout||2|
|Oatmeal Stout||2||English Old Ale English & American Strong Ale||2|
|Barley Wine Strong Ale||2||Strong Scotch Ale||4|
Feedback and experiences from previous customers. Want to leave a review of your own?
“Very satisfied with the results”
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”
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 ...”
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”
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 ...”
buckwheat honey and zinc starter much slower than ****** scotch.
“I'll use this for most dark malty brews ...”
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 ...”
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 ...”
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 ...”
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 ... ”
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”
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 ...”
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 ...”
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”
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”
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 ...”
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)
MiniFerment Data ?