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Old 08-25-2010, 01:06 PM   #11
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fwh, pnw? Can someone help me?

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Old 08-25-2010, 03:37 PM   #12
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fwh = first wort hopping
pnw = ?


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

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Old 09-02-2010, 12:30 AM   #13
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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
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Old 09-02-2010, 03:22 AM   #14
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Thanks!

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Old 10-12-2010, 05:27 PM   #15
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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.)

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Old 10-12-2010, 05:32 PM   #16
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I am from the MW (midwest)

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Old 10-12-2010, 06:19 PM   #17
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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.
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Old 10-12-2010, 06:22 PM   #18
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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......

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Old 10-13-2010, 10:57 AM   #19
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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.

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Old 10-14-2010, 10:27 PM   #20
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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.
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