Originally Posted by jcam91
Sounds yummy what kind of hops and yeasts are you using?
Are you doing extract or all grain? I use Wyeast Scottish Ale yeast. Ferment it towards the low end of the spectrum for a clean profile and then if possible I like to lager this beer for a month or so to really clean it up. Hops aren't super important because I just drop in one 60 minute addition but this time I was going to go with Fuggle.
Mine is pretty close to Northern Brewer's Scottish 80 kit but I only use a half pound of the Extra Dark English Crystal and two ounces of roasted barely. . .
Originally Posted by darrenbrews
I've been wondering the same thing. What kind of brew could I do that would be perfect to break out next spring, during fishing season or around a campfire? I was thinking maybe a saison.
Saison's are great, but typically fermented in the summer because a lot of people ferment them really warm to really bring out a bunch of that yeasts characteristics.