MiniFerment data:
What is MiniFerment? White Labs yeast strains were tested using the same wort in its proprietary MiniFerment process. The process simulates large-scale brewing. To learn more about MiniFerment click here. To learn more about understanding the data, click here.

Fermentation temperature: 68 °F
Attenuation: 74%
Hours to get to 50 percent attenuation: 22

Audio:

Listen to audio about WLP028 
Chris White, president of White Labs, discusses the company's strains in these audio tapes.
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Reviews:
Write your own review scotch

" ... slower ... "
By: major
Date: Dec. 19, 2011
Beers brewed: Scottish w/heather
Comments: buckwheat honey and zinc starter much slower than ****** scotch.

"I'll use this for most dark malty brews ... "
By: Peter Doyle
Date: Sept. 29, 2011
Beers brewed: Wee Heavy, Robust Porter
Comments: After pitching to make a 1 quart starter, my Wee Heavy (O.G. 1.092) began popping off within about twelve hours. I had to switch from a 1.75 L blow off bottle to a gallon jug because of the ferocity of fermentation. Washed and used 2nd generation in a Robust Porter. Delicious! Brewed with vanilla and bourbon, the yeast plays well to the vanilla and smooths out together beautifully over time. I'll use this for most dark malty brews that have more bitter black malts. Great with Carafa II and Chocolate malts.

" ... vigorous fermentation ... "
By: John Hayes
Date: March 12, 2011
Beers brewed: Brown Porter
Comments: I have to admit this has to be one of the most productive strains I have ever used. I pitched at 70 degree and within hours had vigorous fermentation, Dropped the temp to below 65 degree and still fermented.

"This was my favorite by far ... "
By: anonymous
Date: Oct. 1, 2010
Beers brewed: Heather Ale
Comments: Used the WLP028 strain recently for a Heather Ale (using heather flowers for bittering and aroma instead of hops). Did a split batch, half using this and the other half using WLP013 London Ale yeast. This was the favorite by far, bringing out the best of the heather, with a slightly fruity flavor and aroma. I plan to use this yeast again for other styles.

"The yeast leaves a good body ... "
By: pdtnc
Date: March 4, 2010
Beers brewed: Bitter
Comments: I used this yeast for a Coniston Bluebird style of bitter, all Challenger hopped. The yeast leaves a good body with a subtle blending of the hops and malt but keep the hop flavour and aroma right where it should be. Quite possibly a yeast to keep as a house strain.

"I'm happy with the attenuation ... "
By: Joseph Reusch
Date: Oct 7, 2009
Beers brewed: Scotch Ale Wee Heavy
Comments: I brewed a big Wee Heavy with just Maris Otter and Roasted Barley using this yeast and it came out just delicious. OG at 1.90 and FG hit 1.018. I'm happy with the attenuation but even happier with the flavor of this yeast.

"This is a very versatile yeast"
By: d_h
Date: Sept. 30, 2009
Beers brewed: English Bitter, American Pale Ale
Comments: This is a very versatile yeast. Results are very balanced, enhancing both malt and hops. Responds very well to mash temperatures allowing creation of full bodied English ales as well as dry American beers.

"I will be making many more ... "
By: bradmtitus
Date: Aug. 13, 2009
Beers brewed: Oatmeal Brown Ale
Comments: Quickly became one of my favorite yeast strands. I have brewed the same brown ale 4 times now, changing only the yeast and this is by far the best. Finishes clean leaving the malt and hops to speak for themselves. Leaves a slight pleasant fruitiness but nothing compared to SafAle04. Instead, it complements the malt and hides in the background. I highly recommend this yeast strain. I will be making my American Amber, American Pale, Irish Red, and many more with this yeast.

"My house strain ... "
By: Sam
Date: April 14, 2008
Beers brewed: Scotch Ale, Scottish 80-/, Irish Red, English "Stock Ale," many more.
Comments: My house strain and all-time favorite. Remarkable cleanliness in any malt-centric style. Finishes reliably and in moderate time, allowing far more malt aromatics than I've found with other strains. Versatile and neutral. Not recommended for any aggressively late hopped beers (American styles, IPAs), but balances bitterness in ESBs and barleywines well.

"WLP028 is now a 'default' strain for me"
By: Kris Olson
Date: October 23, 2007
Beers brewed: Wee Heavy, Pumpkin Ale
Comments: Used initially in my wee-heavy. Fermentation was vigorous and quick to complete without using a starter. Left a nice malty sweetness even when using British malts. Earthy and caramelly notes very prevalent, hardly any esters detectable. Enjoyed the sweet malt character this yeast preserved enough to use in on my pumpkin ale. Results were similar to the wee heavy - sweet maltiness preserved without outweighing the nutmeg, cinnamon, and allspice. WLP028 is now a "default" strain for me.

" ... strong attenuation and great malty flavor"
By: Ryan
Date: September 03, 2007
Beers brewed: Wee Heavy, Barley Wine
Comments: I've taken this yeast up to O.G.'s to the mid 1.090's. Fantastic for Scottish ales but I love this yeast for Barley Wine. This yeast has a strong attenuation and great malty flavor. Give it a try sometime.

"Notes of earthy stone-fruit  ... "
By: Anonymous
Date: March 21, 2007
Beers brewed: American Pale, Smoked Porter, Oatmeal Stout
Comments: Muted ester profile, with notes of earthy stone-fruit. Clean maltiness always comes through, but I've seen consistently lower attenuation than advertised (60 -65%), with a significant final drop in the secondary. Flocculates well. Starts well, if a little slow.

FAQ for this yeast
Read other FAQs

I have used White Labs yeast for years, and I recognized the benefit of liquid yeast from the first batch I made with it. I have used the "Edinburgh" yeast many times, and each time it has been great.
I just pitched a new batch this afternoon and I noticed something different about the yeast. It was darker in color than previous batches, and it did not have the very aromatic smell that I have enjoyed with previous batches.
Need I be concerned about anything?
 
The color can vary with our malt supply, but the there is no effect on the yeast. We usually try to keep it as light as possible for aesthetic reasons.