Hi all,
Yesterday I pitched a starter of WLP028 into a 1.090 scotch ale with a short lag time of about 6-8 hours. I’m fermenting it at 62F which is the lowest recommended low threshhold (65-70 optimum) by white labs. I was checking out the 1728 specs for the hell of it and noticed that the temp ranges (55-75) are significantly different. Aren’t those two strains supposed to be pretty much the same? Also, I thought scottish ales were supposed to be fermented on the cool side. Any ideas why the two strains are that different? Anyone have experience with WLP028 at or below 62F?
They are rumored to be the same, but you know how rumors are. Based on performance and flavor I’d have to say they’re not the same.
Would be interesting to do a side by side test. Interestingly enough, the recipe I’m using is a familiar one to you, Skotrat’s Traquair House clone. It was a simple recipe but made for a bit longer brewday 
I’ll have to try the 1728 next time and see which I prefer.
I bet the 1728 fermented at 52-55F wins. There’s a reason he specified that yeast.
Traquair use dried yeast now.
I believe I read an article that said the producer of their yeast went out of business and they switched to dry yeast. Something like Nottingham would probably be a logical option, clean ferment and wide temp range.
I agree and prefer the 1728.
I’m definitely going to have to try the 1728. thanks for the help