Scottish/Edinburgh Ale as a universal ale yeast

[espen]

I am tempted by the idea that one strain can be used for many different beer styles, and I am experimenting with this strain. So far I thnk it is excellent in all british-derived ales from bitters and IPAs to stouts and barleywines.

I works well and gives a fairly clean ale at cooler temperatures and some balanced fruitiness at 20 degrees C (68 F). Have anyone tried it at higher temperatures, like 22 degrees C (72 F)?

[Mylo]

I think that you will find more people on here that would say that the Cal Ale WLP001 would be more of a universal yeast. Good clean attenuation, good flocculation, good range of temps, etc.

That doesn't mean that you shouldn't try it. From what I have read, however, the Edinburgh doesn't attenuate as well.


Mylo

[Bugeater]

The use of the Edinburgh yeast as a universal yeast really depends on the styles of beer you normally brew. If you brew really crisp, dry styles it is a poor choice. If you like really malty styles it would be a great choice.

My universal yeast is Wyeast 1272. It is also a slightly less attenuative slightly fruity yeast like the Edinburgh yeast. The big difference is that you can get a slight smoky flavor from the Edinburgh under certain fermentation conditions.

Wayne
Bugeater Brewing Company

[BrewBum]

The use of the Edinburgh yeast as a universal yeast really depends on the styles of beer you normally brew. If you brew really crisp, dry styles it is a poor choice. If you like really malty styles it would be a great choice.

My universal yeast is Wyeast 1272. It is also a slightly less attenuative slightly fruity yeast like the Edinburgh yeast. The big difference is that you can get a slight smoky flavor from the Edinburgh under certain fermentation conditions.

Wayne
Bugeater Brewing Company

Bug, do you know those conditions that you can get that slightly smoky flavor? I kind of got that with a scottish 60 I did and was curious if that was the yeast or the carmelization that I did per Jamil's recipe.

[espen]

Thanks for the response. I agreee that you more easily can get a lower FG with the california ale strain, but usually you can manipulate the attenuation a bit with lowering the mash-temperature a degree or two. But I am not sure everyone agrees with me in that. The wlp001 is a very good, robust and versatile yeast, but a little bit too clean for me (I like a bit more estery/british touch to my ales)

[BDawg]

You might want to try WLP007.

Same malty profile as the British Ale (WLP002/Wyeast 1968), with the nice dry attenuation of WLP001/Wyeast 1056.

I've done both British and American ales with it and really like the results.
Remember, it leans to the dry side, so it is not for a sweet beer, but damn it works great in Pale Ales, ESB's, IPA's, N Browns, etc.

HTH-

[Bugeater]

Bug, do you know those conditions that you can get that slightly smoky flavor? I kind of got that with a scottish 60 I did and was curious if that was the yeast or the carmelization that I did per Jamil's recipe.

My understanding is that it is a combination of that particular yeast strain fermented low (around 65°) and the carmelization of the black malt in the recipe. Jamil reports that he doesn't get the smoky taste, but he uses Cal Ale yeast for his.

My batch is just finishing primary so I haven't tasted it yet. I plan to rack it on Thursday when I brew my wee heavy. I'll check it for smoky taste at that time.

Wayne
Bugeater Brewing Company

[Thirsty Mallard]

In all my Scottish ales I taste a hint of smokiness in the backgroud that i have always attributed to the Edinburgh Ale yeast (since I don't sure any peat malt). I have made Jamil's recipe with the Cal Ale and that flavor is absent.