yum beer
Not in the house, you've got a shed..
- Joined
- 12/3/11
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putting down a scottish ale(innis & gunne type) this weekend, will be using 1728, has anybody used this yeast and can offer some advice on
temp range, attenuation, etc....info says estery at higher temps, pack suggests 13-24c..was thinking of 18c, I want it fairly clean to allow
oak chip, bourbon and vanilla flavours( from additions) to come through,
what will the yeast bring itself flavour wise?
temp range, attenuation, etc....info says estery at higher temps, pack suggests 13-24c..was thinking of 18c, I want it fairly clean to allow
oak chip, bourbon and vanilla flavours( from additions) to come through,
what will the yeast bring itself flavour wise?