THE DRUNK ARAB
Zen Arcade
- Joined
- 7/8/03
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I'm using this yeast for the third time on a 70/- Scottish Ale (OG 1040). It was a very simple grain bill, MO/Carapils/Roast Barley.
On the previous 2 occassions that I used this yeast I used quite a bit of dark specialty grain (Dark Crystal and Chocolate) and made 80/- style beers.
My point is tasting this 70/- brew out of the fermenter it is uncanny as to how it has characteristics I can detect in Duvel. Now I believe that Duvel did at some stage use two yeast and Scottish Ale was one of them. Can anyone confirm this?
I don't think I picked this up on the previous two times because of the amount of specialty grain used.
Anyone else noticed this when using 1728?
C&B
TDA
On the previous 2 occassions that I used this yeast I used quite a bit of dark specialty grain (Dark Crystal and Chocolate) and made 80/- style beers.
My point is tasting this 70/- brew out of the fermenter it is uncanny as to how it has characteristics I can detect in Duvel. Now I believe that Duvel did at some stage use two yeast and Scottish Ale was one of them. Can anyone confirm this?
I don't think I picked this up on the previous two times because of the amount of specialty grain used.
Anyone else noticed this when using 1728?
C&B
TDA