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Old 10-17-2005, 08:18 PM   #21
Darth Konvel
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Originally Posted by Walker
exactly.. that's why I chose the scottish ale yeast, but I am not sure if it will produec enough smokiness on it's own, so that's why I'm tossing in the rauch.

I think I'll just go with what I have posted at the top. I'm sure I'll like the beer, and if it's not smokey enough or is too smokey, I'll adjust for the next time I make it.

Sounds good. Here's hoping the deadly AT doesn't strike once again
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Old 10-17-2005, 08:22 PM   #22
I use secondaries. :p
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If I get bananas in my stout, fat tire, or scottish .... I'll GO bananas. Those first two are sitting comfortably in a fridge in the garage at a healthy 65-70 degrees, and the scottish will take the place of the stout once I bottle it.

No more "hell.. I'll just go for it.. it's only a few degrees above ideal temp in the house... what could happen?" for me.


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Old 02-27-2009, 08:28 AM   #23
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I am doing this one next weekend.

What temperature would you say to mash at and for how long?

Primary: Air!
Aging: Air!
Enjoying: Czech Mate Porter (Edworts Robust Porter with a twist!), Generic White Wine (Carafe 21), Blueberry TC, Hobgoblin Clone II
Planned: Walkersan's GRUAGACH 80/-
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