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Awe, I figured it out a "scotch ale" tends to be a big meaty beer. Although both styles use a lot of the same ingredients, Scotch uses a lot more of them and brewers will occasionally throw in some smoked malt to give it a earthy or smoky character. Scotch ales usually have a lot more alcohol...

I would look on E-bay to find a good temp controller.

Thanks for the info I am going to take out the peat and use roasted barley. How much longer should I leave it to bottle condition with honey?

I want to move over to the big boys and make a great wee heavy and after reading about the style I have come up with his and want to run it across you guys to see if it would stay in style. I also want to use honey instead of priming sugar to carb it. So here it is Twisted Kilt wee Heavy...

How do I scale the hops for a one gallon batch? this looks really good.

I use light Belgian candy sugar 1# adds 1% and doesn't really change to much to the flavor profile.

I ran across 3 glass and 1 plastic carboy at a garage sale today. They didn’t use them for brewing but they did store change in them, I have cleaned them and have them soaking with PBW. Should I also clean them with some vinegar just in case of the corrosion that is still in the carboys that I...

I tried the no chill method a couple of time and had oxidation problems. Is there a way to produce sterile ice in an homebrew environment?

I thought it would be but wanted to be sure.

So, when I was brewing yesterday an emergency popped up and thank goodness I was at the end of the boil getting ready to start cooling it when I got a call and had to hurry up, so instead of using the wort chiller with an ice bath, I dump the equivalent of two gallons of ice in my wort. And...

In an attempt to add technology to a brewing process someone built a sensor rig that monitors bubbles and pressure during fermentation. What does this have to do with brewing great beer? I not sure, but he’s got some preliminary readings to spark your imagination. By the way I am not sure if...

I did what schnitzengiggle said to do and it kick offed a little i going to check the gravity tomorrow and if it still didnt go down im just going to rack it and age it for a few months im just worred about bottle bombs

I made a Imperial Stout but it isn’t going past 1.041 I used Apparent Attenuation = (101 – 41) / 106 x 100 and come up with 63% I use two packets of Nottingham ale yeast and been in the primary for ten days. i was thinking about putting in 1 packet of wine yeast. Any ideas?

Ya, i will be useing a propane cooker. How would I go about tailoring the hop from a partial boil?

This might be my last extract recipe before I AG. The question is i want to use my 8 gallon pot to make it, instead of using 2.5 gallons of water could i use 6.5 gallons of water to make my extract brew. Any advise would be grateful. thank in advance.

How about out in NC ? Any good placwes to buy honey other then The Bee Folks ?

kewl beans just thought i would ask to be on the safe side

I made mead before but i never seen this before. it is a peach mead and i racked it a couple of days ago and now it has bubbles on top like it was soapy water. i think i racked it to early, but i let it fermet for 14 day and the gravity didnt fall any more. SG was 1.100 Fg is 1.001. any thoughts?

Im not sure exactly but it was a 12 packs worth of yeast. If you were to sharpen a pencil lead it was about that size of yeast on the bottom side of the bottle.

ummm ok well the gravity was 1.040 not to high.