1728 Scottish Ale

1728 Scottish Ale Home Brewing and Wine Making Supplies from American Brewmaster in Wyeast Ale Yeast

1728 Scottish Ale

Our Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile, and is often used as a “House” strain as it ferments neutral and clean. Higher fermentation temperatures will result in an increased ester profile.

• Origin: McEwans

• Flocculation:High

• Attenuation: 69-73%

• Temperature Range: 55-75° F (13-24° C)

• Alcohol Tolerance: approximately 12% ABV

Styles:

American Barleywine

Baltic Porter

Braggot

Christmas/Winter Specialty Spiced Beer

Foreign Extra Stout

Imperial IPA

Old Ale

Other Smoked Beer

Russian Imperial Stout

Scottish Export 80/-

Scottish Heavy 70/-

Scottish Light 60/-

Strong Scotch Ale

Wood Aged Beer

Warranty : Our Product Warranty states that we guarantee the viability of the yeast in our Activator™ packages for 6 months from the manufacture date assuming that they have been properly shipped, stored and handled. Our superior packaging material provides 100% oxygen barrier and UV light protection making this exceptional guarantee possible. During this 6 month guaranteed shelf life, some loss of viability is to be expected. This will vary from one strain to another. Activator™ packages that are 4 months old or older may require additional time to swell after activation.

Activator™ packages will sometimes swell slightly, or moderately during shipping or later while properly stored. This is not an indication of deterioration if the package is less than 6 months old and has been properly handled. This is result of trace amounts of nutrients, still available at the time packaging, causing small amount of culture activity and CO₂ production. Some strains are more prone to this than others.

Sterile Packaged Product – UV Light Barrier – 100% Guaranteed Pure

Keep Refrigerated. Do not freeze.

Best if Used by: This package is best when used within 6 months of the manufacturer’s date when stored between 34-40°F (1-4°C). Older yeast or yeast that has been exposed to higher or lower temperatures may take longer to become active or swell.