+infinity on the Scottish. Malty beers are easier if you mash since you can control that with your mash temperature, but since you are doing extract, you will want to use a yeast that has low attenuation - Wyeast 1728 (White Labs WLP028) or Wyeast 1968 (White Labs WLP002) would be your top candidates.
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Kegged: Baltic Porter, Oatmeal Stout
Secondary: Doppelbock
Primary: --
Next Up: ?
Projects: Freezer Conversion (Done), HERMS (Done), Lager Fermentation Mini-fridge Extension (Done)
Drinking: Great Lakes Edmund Fitzgerald, Fuller's 1845, Lakefront Fixed Gear
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