2 yeasts, 1 wort

DrPaulsen · Post by **DrPaulsen** » Sun Feb 26, 2012 11:10 pm

I brewed 10 gal of a Scottish 60/- last week and I think a few of you might find what the yeast did interesting. I pitched Wyeast 1056 (American Ale) in one bucket and 1728 (Scottish Ale) in the other bucket. Both had 13 ppm of O2, were pitched at 62F, and fermented at 64F. The 1056 bucket had a 12 hr lag and went nuts, blowing krausen all over the place. The 1728 bucket had an 18 hr lag and casually bubbled along. Both yeasts were of a similar age and neither had a starter (1.034 OG made it unnecessary).

Both stopped bubbling after 4 days and finished at 1.012.

The American ale yeast beer was hazy, while the Scottish ale yeast was crystal clear. Both tasted about the same, with the American ale beer being a little more bitter, probably due to the yeast still in suspension.

I thought for sure the 1728 beer would have a higher FG and have a lot more esters, since it is a better flocc'er and started slower. Also it is apparently possible to hit 64% attenuation with American Ale yeast.

johnnyik · Post by **johnnyik** » Tue Feb 28, 2012 9:12 pm

I've noticed that WLP001 Cal ale is not clearing like I would like as well. I have only had a blow out with a Belgian strain but the american ale is a fast fermenter. I have been thinking about switching to a english ale strain for my standard house ale's to help with clarity, esp for the hoppy IPA's and DIPA's. I remember Jamil saying he ferments all his Scottish ales with american ale yeast and I thought that a bit odd considering he was writing a book about classic styles.

Matt F · Post by **Matt F** » Wed Feb 29, 2012 9:06 am

I have been using White Labs 007 Dry English Ale yeast with great success. It ferements clean, good attenuator and flocculates well. The key seems to be not to let it ferment too warm. I pitch it around 62 F to 64 F and let it rise on its own to 67 F to 68 F. I hold it there until fermentation is about over. Then I heat it up to 70F to finish out the beer and let the yeast clean up. This takes a week to 10 days. The fermentation is over in about 3-4 days but I like the 70 F resting period. I tend to let beers sit in the primary for 2 weeks before I transfer to a keg and carbonate. I don't do a secondary unless I am dry hopping or something. I have used it to make porter, IPA, pale ale, stout, scotch ale, brown. Bascially anywhere I used 1056/001 in the past. WL 007 is what many breweries use including Surly and most say it is similar to Stone's yeast strain.

hoboscratch · Post by **hoboscratch** » Wed Feb 29, 2012 9:29 am

Matt F wrote:I have been using White Labs 007 Dry English Ale yeast with great success. It ferements clean, good attenuator and flocculates well. The key seems to be not to let it ferment too warm. I pitch it around 62 F to 64 F and let it rise on its own to 67 F to 68 F. I hold it there until fermentation is about over. Then I heat it up to 70F to finish out the beer and let the yeast clean up. This takes a week to 10 days. The fermentation is over in about 3-4 days but I like the 70 F resting period. I tend to let beers sit in the primary for 2 weeks before I transfer to a keg and carbonate. I don't do a secondary unless I am dry hopping or something. I have used it to make porter, IPA, pale ale, stout, scotch ale, brown. Bascially anywhere I used 1056/001 in the past. WL 007 is what many breweries use including Surly and most say it is similar to Stone's yeast strain.

Ditto. This is a great yeast. I rarely use 001/1056 anymore