1728 Scottish Ale
Liquid Ale yeast from Wyeast.
Lab
Wyeast· Ale · Liquid · 1728
Wyeast· Ale · Liquid · 1728Specs
Attenuation
69–73%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
13–24°C
55–75°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
High
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈12% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Same strain, other labs
Potential substitutes for 1728 Scottish Ale
Usually used in
Scottish AlesWee HeavyStoutDouble IPA & Barleywine
Common questions
- What is the 1728 Scottish Ale equivalent?
- A31 Tartan — the same strain from another lab, the Scottish Ale (1728) strain.
- What is 1728 Scottish Ale's attenuation?
- 69–73% apparent attenuation.
- What temperature should I ferment 1728 Scottish Ale at?
- 13–24°C is the recommended range.
- What beer styles is 1728 Scottish Ale good for?
- Scottish Ales, Wee Heavy, Stout, and Double IPA & Barleywine.
- What can I substitute for 1728 Scottish Ale?
- WLP028 Edinburgh/Scottish Ale Yeast and OYL-015 Scottish Ale.
Brew with 1728 Scottish Ale
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