"Scottish" Hefe?

[Thumpasaurus]

Huh? So I made 10 gallons of a Scottish 80/- wort tonight with the plan to compare WLP001 and the Edinburgh yeasts side-by-side. I was brewing at a brewery that I work at and the brewmaster was there cleaning up after a brew day and he had just gotten some hefe yeast ready for tomorrow. He had some left. So, I know what a good Scottish 80/- is supposed to taste like with 001, so I ended up using the Edinburgh and some of the remaining WLP380 Hefe IV yeast in the other batch, just to screw around.

My question is, does anyone have any idea what the hell that thing is going to taste like? I'm actually looking forward to seeing what kind of jacked up beer I ended up making, but I'm curious if anyone else has done something similar.

[BDawg]

It'll probably taste a lot like a dunkel weizen.

[chrishw]

It'll probably taste a lot like a dunkel weizen.

Er... do you mean a Dunkel?

Cause its without the weizen!



with that yeast it is really temperature sensitive. I expect like a Banana Malt!

[BDawg]

No, I mean dunkel weizen because of the weizen yeast.

Believe me, an all-barley, wheatless beer brewed with weizen yeast will taste a lot closer to a hefeweizen than a wheat beer brewed with WLP001.

[chrishw]

No, I mean dunkel weizen because of the weizen yeast.

Believe me, an all-barley, wheatless beer brewed with weizen yeast will taste a lot closer to a hefeweizen than a wheat beer brewed with WLP001.

humm... was it me or you? I'm going to hope it was you!

Weizen is German for Wheat....

so to translate "no, I mean dunkel weizen because of the weizen yeast" means "no, I mean dark wheat because of the wheat yeast"

ah hell...

at least I make myself laugh...

[Thumpasaurus]

So I kegged up these beers the other day. The 380 batch - banana bread. This beer tastes exactly like a very average banana bread. It's really not all that bad, but I won't go out of my way to offer it to anyone unless they really want to try it.

The Edinburgh batch is a different story altogether. I understand the Pope insists that a Scottish ale made with 001 is more to style, but I really like what the 028 did. I think I could have used a little more attenuation (FG 1.015...a little high) but this thing almost tastes like graham crackers. As I'm pretty much completely burned out from anything hoppy for what will probably be the next several months, this is a tremendous change.

Oh, and it's 3:15am and I just poured a glass of banana bread after getting back from the lab. Having three taps pouring in a one bedroom apartment may turn out not to be the best idea