"Close your eyes, take a sip and you're in Edinburgh!"
By: Deej | Date: Feb 25, 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 24, 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 12, 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.