Time to try something new

Ingredients
1

I’ve been working on my Blonde and IPA for a while. Getting kind of bored with it. My fermentation chamber is occupied with three batches destined for bottles to share at Christmas.
Now I’m thinking about what to try next. I’m looking for something non IPA… And I’m presently bored with 1056. Plus I’d like to explore a really clean floculant yeast.
I’ve decided to try a light hybrid with WY2112. I’m also going to try a Mild and a Scottish with WY1728.
It appears to me that both floc well and are clean tasters. Plus it looks as though they could cohabitate in my fermentation chamber. By Wyeast they’ll both go down to 58°. An old post by Denny says that 1728 works well down to 50°. I’m not sure how low 2112 can really go without off flavors.

I’m shooting for limited flavor contribution from the yeast as well as clarity. If you’re experienced in 2112 and 1728, what temp would you recommend?

2

You need to stop thinking so much and just brew it.

3

I don’t know about you, but for me thinking about it is half the fun!

4

Both of those would be fine @ 58.

5

+1.  Don’t worry about grumpy pants. :wink:

I have used the 2112 a fair bit, and prefer results at 58.

6

2112 makes a great common Cali fermented between 58-60

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I will in three weeks when there’s room in my temp chamber. Till then I’m trying to learn something about it, and kill time frankly. But thanks for the encouragement.

8

Brew foreplay?

9

I’ve got a light hybrid with 2112, a mild and an IPA with 1728 going at 55° now. I wanted to make sure the yeast and the wort were the same temp so I left them in the freezer overnight and pitched yesterday morning. I’ve got a nice thick cheesecake krausen on all three now.
I also pitched clarity ferm. I’ve got a friend whose pretty sensitive to gluten so I’ll use her as a guinea pig. I’m trying it mostly as a chill haze reducer/insurance, but if it also reduces gluten that would be an added benny.

So far I’m impressed with these two yeasts. To me the starters smelled far better than my normal 1056 starters. The pleasant malt aroma coming through more than the yeasty smell. That’s what I’m shooting for.

10

1728 makes a fine Scottish Ale - I just racked off the cake a fiver of 80/- Scottish Ale and the hydro sample was good flat.  Carbing it up for this weekend!  Good luck with yours…and reuse the mild yeast cake in a Scottish - you won’t be sorry.

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I may try that eventually. I need to find a Scottish commercial so I know what its supposed to be.

To early to tell yet but this might become my house yeast. Like what I see so far.

12

The brewery I worked at used 1728 as the house yeast. We brewed evrything from  IPA, pale, brown ale, english styles, porters, etc. Very versatile yeast at varying temps. Clean ferment at most any temp, though we usually went at 65-68* Great flocculator. And we could reuse it for 10-12 generations before it started to throw off flavors.

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That’s good news. Thanks
I’m running mine at 55° ambient in a two stage freezer. Looking for clean and crisp. I guess we’ll see

14

Not that I always agree on their rankings, but here is a Beer Advocate site with several commercial Scottish Ales to consider:

Robert The Bruce is from Three Floyd’s in NW Indiana, so I have tried and liked it, you may need to try a different one, unless Three Floyd’s is available in the Pac NW.

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Three Floyd’s is a roughly 30k bbl a year brewery that only gets to a few states (IN, IL, WI, OH, and ?), it doesn’t have distribution in MI. He would have to look for a trade.

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I am a big fan of Dirty Bastard and Backwoods Bastard from Founders Brewing.

I’m not sure it is available nationally or where you are.

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Grant’s Scottish Ale might have better distribution.

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I haven’t had this in years, but I recall it being way overly hoppy for Scottish Ale.
Look for Belhaven.  I think it has national distribution.

19

Found a bomber of Pelican Pub & Brewery (Pacific City, Orygon) MacPelican Scottish Style Ale. They must have labeled it during the gubment shut down cuz it doesn’t have the ABV anywhere on it.

Its about 10-12 SRM, light-medium body, creamy white head dissipates no lacing. Crystal clear reddish brown color. Carmely aroma. Mild hop bitterness, nonexistent hop aroma. Guessing Willamette or Mt Hood hops, probably 20-30 IBU. Well carbed and the sparkle makes up for low hops. Taste is a low L crystal or BK caramelized, mild sweetness no where close to cloying.

Never had a Scot before so nothing to compare with. I like it. I could throw darts and listen to a piper all night to this.

By the way, they must use really fresh pelican. Can barely tasted it.

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I don’t know what level of scottish you are looking for (60/- 70/- 80/- or Scotch) but Boundary Bay makes a damn tasty scotch ale, which I think gets to that side of the state.

If you end up on this side of the state, Black Raven Second Sight Scotch is really tasty.

IIRC, Pelican makes a pretty tasty scotch as well, and they have very good distribution in WA.

If all else fails, Pike Kilt-Lifter is a pretty decent one as well, though it isn’t my favorite. I also think Yakima Craft Brewing makes one, but don’t quote me on that.