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I am going to make a scottish export. For carmelizing do I just get 1 gallon of the first runoff and boil it down to .5 gallons? Then add the rest of the wort?
Am I assuming correct the Edinburg, Scotland water profile is what is used for scottish Ale? Seems like a dumb question to me.
Am I assuming correct the Edinburg, Scotland water profile is what is used for scottish Ale? Seems like a dumb question to me.