Im looking for experiences with this European Ale yeast, supposedly a malt-forward low-ester low attenuation yeast.
Ive been reading Greg Noonans Scotch Ale, which has some interesting nuggets worth digging out, but (IMO) a shortage of actual recipes. One such interesting point was that the traditional Scottish brewers were more continental in their methods, and did not follow the examples of the British. For example, they often used extended cold storage after brewing which of course we (and the Germans) call lagering.
He also recommends Wyeast 1338, due to its low attenuation which leaves a good residual maltiness. It seems that no one carries this strain, but I do see WLP011 at various online suppliers, and it supposedly is the same. Anybody tried either of these?
BTW Ive made several batches of Scottish Ale using WLP028. Nothing to complain about there, but Ive been told that it is so similar to US-05 as to make no difference. Ive also used US-05 on a Scottish, and cant really say one way or the other. But now I want to try something different.
Cheers!
Ive been reading Greg Noonans Scotch Ale, which has some interesting nuggets worth digging out, but (IMO) a shortage of actual recipes. One such interesting point was that the traditional Scottish brewers were more continental in their methods, and did not follow the examples of the British. For example, they often used extended cold storage after brewing which of course we (and the Germans) call lagering.
He also recommends Wyeast 1338, due to its low attenuation which leaves a good residual maltiness. It seems that no one carries this strain, but I do see WLP011 at various online suppliers, and it supposedly is the same. Anybody tried either of these?
BTW Ive made several batches of Scottish Ale using WLP028. Nothing to complain about there, but Ive been told that it is so similar to US-05 as to make no difference. Ive also used US-05 on a Scottish, and cant really say one way or the other. But now I want to try something different.
Cheers!
