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**zrule** · 08-25-2010, 01:06 PM

fwh, pnw? Can someone help me?

Bjornbrewer · 08-25-2010, 03:37 PM

fwh = first wort hopping
pnw = ?

What catagory did they suggest? other than the FWH it seems fine to me as a Strong Scottish Ale.

adamjab19 · 09-02-2010, 12:30 AM

Quote:

Originally Posted by Bjornbrewer

fwh = first wort hopping
pnw = ?

What catagory did they suggest? other than the FWH it seems fine to me as a Strong Scottish Ale.

pnw= pacific northwest

**zrule** · 09-02-2010, 03:22 AM

Thanks!

CarbonatedColon · 10-12-2010, 05:27 PM

I brewed a similar Scotch Ale to this recipe, My OG was 1074 and it seems to have finished fermenting at 1030. I checked 3 days apart and no further drop. This puts th ABV just under 6% - Should I attempt anything to get this to ferment a little more or will it be fine as is .... I am OK with the ABV (would have liked closer to 7%) but 'm worried this might be sweeter than I had hoped.... any comments? (I used a Wyeast 1728 Scottish Ale.)

**zrule** · 10-12-2010, 05:32 PM

I am from the MW (midwest)

CarbonatedColon · 10-12-2010, 06:19 PM

Quote:

Originally Posted by CarbonatedColon

I brewed a similar Scotch Ale to this recipe, My OG was 1074 and it seems to have finished fermenting at 1030. I checked 3 days apart and no further drop. This puts th ABV just under 6% - Should I attempt anything to get this to ferment a little more or will it be fine as is .... I am OK with the ABV (would have liked closer to 7%) but 'm worried this might be sweeter than I had hoped.... any comments? (I used a Wyeast 1728 Scottish Ale.)

I guess i should add that it has been at 65F for 15 days ... it took about 2 days for it to start bubbling.

permo · 10-12-2010, 06:22 PM

If it were me, I would first warm the fermenter up to about 74 degrees and then I would rock and swirl the fermenter to get the yeast back into suspension. At 1.030 IMO, this will be far to sweet. 1.020 I consider the minimum finishing gravity for most styles that I brew......

Bjornbrewer · 10-13-2010, 10:57 AM

is 1.030 a problem? If it tastes ok, bottle it a drink it. I wouldn't raise it to 74* as scottish ales should be cold fermented to keep them clean and malty.

You could (keep it cool) and throw some sugar in to up the ABV and lower the FG.

CarbonatedColon · 10-14-2010, 10:27 PM

Quote:

Originally Posted by Bjornbrewer

is 1.030 a problem? If it tastes ok, bottle it a drink it. I wouldn't raise it to 74* as scottish ales should be cold fermented to keep them clean and malty.

You could (keep it cool) and throw some sugar in to up the ABV and lower the FG.

I don't know if 1030 is a problem, that was my question .... will it be too sweet? I have already moved the fermenter to an area that is 74F - I hope it does not affect the malty-ness. If this fails, how much corn sugar is enough to get this thing chugging again? Also - any ideas on how may days to leave it at 74 before checking the gravity again? I hate pulling the lid off more than I need to.