Hey crew!
I know a lot of you have used this yeast quite a bit, and was curious what fermentation temps you prefer for brewing a typical Scottish heavy export (80 schilling)?
I am fairly aware that at warmer temps (70F’s) it can through off some smokey phenolics which I do NOT want in my beer.
Thanks!
It’s really clean @ 58-60F-ish. You’ll be happy there. I never found the ‘smoky’ thing but I never fermented it too warm either.
Same here, good results around 60. If any warmer, I’ve only experienced a little fruitiness, never smokiness.
I read on this forum that 1728 will throw the smoky ester when it is stressed by cold temps, not by warm ones. For that reason I fermented with it at 57 degrees. I think I got a bit of the smoke, but nothing that I would really notice if I wasn’t looking for it. The beer was nice and clean as always. Great yeast!
Great replies. Thanks for the tips. I will pitch at 60F, hold there for a couple days, then bump to 62F to keep the yeast happy. Thanks again! Love this place.
I run it at 55F with great results.
Yeah, I will definitely keep it cool for this one. 8)