I’ve been a longtime user of White Labs. On a recent shopping trip to my LBS they were out of my preferred strains, and convinced me to try the Wyeast. So I’ve made two batches with 1007 German and 1728 Scottish. In my albeit limited sample set, it seems that Wyeast does not clear out as well as the equivalent WLP 029 and 028 respectively. I still get a nice trub in the primary, but I’m used to seeing a clear beer and yeast cake in the secondary with White Labs. The Wyeast batches had a dusting on the secondary but were still rather cloudy. Recipes, temperatures, time frames, equipment, sanitation etc… are all the same as far as I can recall.
I’d not seen that chart before - that really useful. Thanks! But what about the McEwan’s Scottish strain? As a Scotland ex-pat, I use it a lot. ;) I’m wondering where the difference between WL and WY floc might come from (admittedly on one data point, and as a scientist I should know better)
I would say it has nothing to do with the manufacturer and every thing to do with the yeast. It has been suggested that both WY and WL Scottish ales have the same origin. That does not mean they are the same yeasts now. Yeasts mutate over time. It is reported that Duvel uses yeast originally obtained from McEwan. It certainly is not anything like it was now!
I have not used White labs Edinburgh yeast but I love the Wyeast 1728. The reason I have not tried White Labs version is that they report that it does not ferment below 62F. I like to ferment mine Scottish ales at around 55-57F which the Wyeast does very well. Super clean and malty. With my long cool ferment I get crystal clear beer in the end using the Wyeast 1728. They may be the same origins but they are no longer the same yeasts.