Is Wyeast 1028 a good yeast to use for an Old Ale recipe? What might be the pros and cons to using this yeast in that style of beer? My original gravity is 1.090, and I was wondering how this yeast will do in such a big beer. Also, assuming it is a good yeast to use, what do some of you recommend for a fermentation time? Thank you in advance for responses.
1028 is a great one to use for Old Ale, IMO - its a strong fermentor, and is the more subtle of the popular English strains, so if you’re looking for a ton of esters, might not be the best choice for you. Slightly minerally, nicely balanced profile with just enough aromatics to make sure you know its British without going overboard.
Avery uses it in Old Jubilation, if that helps any…
it is also the yeast JZ and JP chose for the Old ale in BCS 8)
Only your beer and hydrometer can answer that question! :) Don’t be in a hurry, though . . especially with a beer that big. I’d wait AT LEAST 2 weeks in primary before I took a gravity reading. Let nature run its course and you will be wonderfully rewarded!
What FG are you hoping to achieve?
As far as two weeks go, I don’t think that will be a problem as I will be away from home for 3 weeks. So plenty of time to have a full fermentation on this big beer. I don’t know about the final gravity though. What would be a typical final gravity reading for this style considering its OG? Also, how long can I safely keep this beer in the primary on the trub before I can expect to get yeast like flavors in my beer?
They’re supposed to be big and sweet. I would shoot for somewhere in the 1.020-1.025 range.
You should be able to leave it in the primary for 4-6 weeks minimum without any problems. I do that all the time.
Ditto above . . .