Wyeast Activator™ 1728 Scottish Yeast

Wyeast Activator™ 1728 Scottish

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:
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

Full swelling of Activator™ packages is not required for their use. The contents of Activator™ packages may be direct-pitched without prior activation. Our smack pack technology is intended to be a tool for your use in determining viability, and in initiating metabolism for faster starts to fermentation.
Instructions for the proper use of Activator™ packages:

1. To activate, locate and move inner packet to a corner. Place this area in palm of one hand and firmly smack package with the other hand to break inner nutrient packet. Confirm inner packet is broken.
2. Shake the package well to release the nutrients.
3. Allow package to incubate and swell for three hours or more at 70-75°F (21-24°C) or immediately direct pitch into wort.
4. Use sanitizing solution to sanitize the package before opening.
5. Shake well, open and pour Activator™ into five gallons of well-aerated or oxygenated wort at 70-75°F (21-24°C). Maintain temperature until fermentation is evident: by CO2 bubble formation, bubbling airlock or foaming on top of wort.
6. Adjust to desired fermentation temperature.

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