luckybeagle
Making sales and brewing ales.
Thinking about pressure fermenting a batch of Scottish 80. I have temperature control, but my Biere de Garde is going to be hogging it for a few weeks. I'm also craving a nice, light-bodied, malty session ale right now--one that I can turn in just a few weeks (without going the Kveik route) and have a clean pressure fermenter staring at me. The Wyeast Scottish 1728 yeast is described as clean and neutral with minimal esters, except for higher temperature fermentations. The recipe I have calls for a 62F ferment, but I was instead considering a room temp (70F) ferment at 15 psi.
It's by nature a low OG beer (1.045ish), so I'm thinking fusels will be mitigated by both the low OG and the pressure. But... am I missing something here? I've never used this yeast before. Anyone get anything special or unique out of 1728 that can't be found in other clean, neutral ale yeasts? Think a pressure ferment will give me a close approximation of the style?
It's by nature a low OG beer (1.045ish), so I'm thinking fusels will be mitigated by both the low OG and the pressure. But... am I missing something here? I've never used this yeast before. Anyone get anything special or unique out of 1728 that can't be found in other clean, neutral ale yeasts? Think a pressure ferment will give me a close approximation of the style?