Hi,
Firstly, apologies for the extremely nerdy first post.
I've been researching the mash bill and fermentation at scotch distilleries during the 1950/60s and the overriding theme coming up is that fermentation in the primary vessel seems to have taken (or at least been left in the vessel) for up to two weeks!
Furthermore a couple of sources mention brewer's 'Porter Yeast' as the yeast of choice with old pale malts such as Zephyr and Maris Otter. However, as a relatively involved home brewer, I've only ever made light beers and I've never come across yeast specifically called 'porter yeasts', as far as I was aware you'd use a standard English Ale yeast for this?? Equally if such a thing did exist it seems bizarre to use it with pale malt.
Does anyone know anymore about this fabled porter yeast and what sort of fermentation/attenuation you'd get using a pale malts?
Thanks,
Jason
Firstly, apologies for the extremely nerdy first post.
I've been researching the mash bill and fermentation at scotch distilleries during the 1950/60s and the overriding theme coming up is that fermentation in the primary vessel seems to have taken (or at least been left in the vessel) for up to two weeks!
Furthermore a couple of sources mention brewer's 'Porter Yeast' as the yeast of choice with old pale malts such as Zephyr and Maris Otter. However, as a relatively involved home brewer, I've only ever made light beers and I've never come across yeast specifically called 'porter yeasts', as far as I was aware you'd use a standard English Ale yeast for this?? Equally if such a thing did exist it seems bizarre to use it with pale malt.
Does anyone know anymore about this fabled porter yeast and what sort of fermentation/attenuation you'd get using a pale malts?
Thanks,
Jason
