I’m brewing a Wee Heavy next week and have some WLP002. What is your preferred yeast for this beer?
I made my first Wee Heavy today. I’m using WY1728 as soon as the wort is pitching temp. Haven’t used it in a Wee Heavy but its worked good in the winter for me with other brews.
+1 on the 1728, a perfect match IMO!!!
kinda have to use 1728 on a wee heavy, this one is almost all about the yeast.
if you use 002, it’ll be more like an English BW, IMO…
Yep, 1728 gets the nod every time. Blatz is right . . the yeast IS the style! 
1728 at 55F for me.
Mine will probably be less than 55F this time of year.
I usually get a slight spicyness from 1728. Is that the character we’re talking about?
Yeah, a little “smoky” phenolics.
Well looks like I’ll need to call the LHBS. They only carry White Labs so WLP028 Edinburgh Scottish Ale Yeast should work. Survey says…
Survey says that should be the same yeast according to what I can find out there on the interwebs
I’ve also used 1084 (Irish Ale). I can definitely tell the difference, but it isn’t night-and-day (and I fact I think I may prefer the 1084). Convenient for me because I use 1084 much more often than 1728.
Thanks for all of your input. I’m calling the LHBS today. I’ll keep you posted.
which wee heavy are you going to make? for some reason today I have been reading a lot about teh troquair house one
Here’s my revised recipe based off of Skotrat’s Traquair House Clone recipe.
Wheatley’s Wee Heavy
Strong Scotch Ale
Type: All Grain
Date: 12/28/2009
Batch Size: 5.50 gal
Brewer: bluesman
Boil Size: 5.5 gal
Boil Time: 120 min
Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
16.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 99.01 %
0.16 lb Roasted Barley (300.0 SRM) Grain 0.99 %
0.75 oz Northern Brewer [8.50 %] (60 min) Hops 17.3 IBU
1.50 oz Goldings, East Kent [5.00 %] (30 min) Hops 15.7 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
7.50 gal Poland Spring (R) Water
1 Pkgs Edinburgh Ale (White Labs #WLP028) [Starter 3500 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.083 SG
Est Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 8.09 %
Bitterness: 33.0 IBU Calories: 43 cal/pint
Mash Profile
Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
90 min Mash In Add 20.20 qt of water at 165.9 F 154.0 F
10 min Step Add 10.00 qt of water at 200.4 F 168.0 F
Notes
Boil down 1 gallon of first runnings to 1 pint.
Ron, Looks good. Had to take back my comments. Looked at one of my recipes 30 IBU will be OK with age. still don’t really want any hop flavor though IMHO.
For Wee Heavy I’ve variously used (Wyeast numbers here for reference but have used White counterparts as well) 1968, 1728, 1098, 1099, 1056, and my house yeast (exact pedigree unknown).
Any one of them is a great choice and every one of them has made really great Wee Heavy for me.
Oddly, 1728 was my least favorite. As I said, all were great…but the two most extraordinary ones (in my opinion and the opinion of most who tasted them) were made with 1056 and 1099.
As always, your results may vary.
I used White Labs Edinburgh and ke[pt it around 60F for almost 3 weeks before it finally dropped to a reasonable FG. It’s delicious, clean and malty without any real sweetness.
I just picked up a tube of White Labs WLP028 from my LHBS and made a 3.5L starter.
1728 is my prefered, but I have used Nottingham (dry). Both worked well.
Ferment under 60F for best results.
Nottingham? Really. I’m surprised, but I certainly trust your word on that Fred.