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Old 01-11-2014, 02:14 AM   #11
aiptasia
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Should be pretty warming. How's the balance of the malt handling the high/dry alcohol level?

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Old 01-11-2014, 02:55 AM   #12
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Quote:
Originally Posted by aiptasia View Post
Should be pretty warming. How's the balance of the malt handling the high/dry alcohol level?
Judging from the sample I tasted before I bottled, the malt character is still pretty strong. This isn't too surprising considering how the mash went. There is a very nice and delicate sweetness that seems to be accenting the peated malt nicely. Of course I won't know the end result until its carbonated and conditioned.
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Old 02-22-2014, 04:30 AM   #13
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Cracking open one of these beers this evening. It's not at all like I expected it would be. It's amazing how much the character of a beer changes after conditioning.

The best way I know to describe it is that it tastes like a very strong cream ale. It's has a hint of fruity taste but that "cream ale" flavor dominates. Interestingly, the peated malt flavor seems to have disappeared. The presentation is nice and the lacing is thick and heavy with what I would describe as a medium/moderate amount of carbonation.

It isn't really the beer I was shooting for, but it will do just fine. I'm pleased with it.

Edit: If I could have done it over again. I would have exchanged the Kent Golding hops with Hallertau Mittelfrueh hops. This is the second time I've used Kent Golding hops and I think I prefer the Hallertau Mittelfrueh.

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Old 03-17-2014, 01:20 AM   #14
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I need some help. Six days ago, I brewed a Strong Scotch Ale and pitched a large starter, apparently not large enough..In seven days it has dropped from 1.080 to 1.052. It is being held at 64* F. I was hoping for a huge, fast, initial fermentation, and it didn't happen. Any ideas? Has anyone else had this happen?

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Old 03-18-2014, 03:33 AM   #15
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You got me. Big beers mean using a blow-off every time for me. I've never had one stall like that. Even when I under-pitch the yeast.

What size starter did you pitch? Also, which yeast did you pitch? Without knowing this information I would suggest, and will likely suggest anyways, that you pitch more yeast now. Perhaps a dry yeast. Something you can simply sprinkle in and let it go. US-05 would be a good neutral yeast that won't add too much change to the character you may have started with the yeast you originally pitched.

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