OVHA Chat

One of the Big Brews this year is a Greg Noonan Scottish Ale. I was in Indy Monday and bought a pretty fresh package of Wyeast 1728 (details below) dated 3/23/10. I put it in a starter today, and I'm pitching it in an Irish Red tomorrow night.

I reuse yeast frequently. The last yeast I bought was the WLP005 British back in December, which I've been using since then. Before that it was the Wyeast 2565 Kolsch, in October, which I'm still using, put it in a Dusseldorf Alt a couple of weeks ago.

The point is, if anyone wants some of this yeast, I should have some to spare before the Big Brew. Let me know.

http://www.wyeastlab.com/hb_yeaststrain ... cfm?ID=143

YEAST STRAIN: 1728 | Scottish Ale™

Back to Yeast Strain List

Ideally suited for Scottish-style ales, and high-gravity ales of all types. Can be estery with warm fermentation temperatures.

Origin:
Flocculation: high
Attenuation: 69-73%
Temperature Range: 55-75° F (13-24° C)
Alcohol Tolerance: approximately 12% ABV

Styles:
American Barleywine
Baltic Porter
Braggot
Christmas/Winter Specialty Spiced Beer
Foreign Extra Stout
Imperial IPA
Old Ale
Other Smoked Beer
Russian Imperial Stout
Scottish Export 80/-
Scottish Heavy 70/-
Scottish Light 60/-
Strong Scotch Ale
Wood-Aged Beer

I'd like some of that yeast! Thanks for the offer. I can wait till the April meeting

An update on the Scottish yeast:

It's chirping away nicely at 65F in an Irish Red that I pitched on Saturday morning. I used less than an ounce of First Gold hops, which is a dual-purpose fairly high alpha hop, in the boil, so there should be very little in the way of hop material still in the wort.

Wyeast says you can use this yeast down to 55F, the idea being to recreate the cooler climate of Scotland.

I'll bring the yeast to the meeting if you want some.

Anybody have any empty White Lab vials?