JollyToper
Well-Known Member
I brewed a Scottish 70/ and had trouble with temp control. In Arizona I usually have to keep the temp down and this was the first I had to worry about keeping it up. Anyway, it got too cool and the yeast dropped out pretty early. OG was 1.038 and it finished 1.018 (53% attentuation). I got 77% on my 80/ using a slightly larger version of the same recipe so I know it can do better.
Anyway, the point of this thread is that I've tried to restart it to no avail and have decided to use it as a cooking beer. I figure it has very little hop character and should be a nice marinade. I've got plenty of good beer stocked up so don't feel compelled to choke down 5 gallons of this one.
Has anyone done the same with a batch that didn't make it?
JT
Anyway, the point of this thread is that I've tried to restart it to no avail and have decided to use it as a cooking beer. I figure it has very little hop character and should be a nice marinade. I've got plenty of good beer stocked up so don't feel compelled to choke down 5 gallons of this one.
Has anyone done the same with a batch that didn't make it?
JT