im nearly ready... i think this coming weekend is gonna be perfect. im making a clone of the Skull Splitter scotch ale/wee heavy. from Orkney Scotland. it should end up at 8.5% ABV should last a while. the only thing im not sure of is what temp do i keep during fermentation? 68-70? higher or lower?
any how it should make for a nice sippin beer to last through the fall months...unless i decide to share.
It will depend somewhat on your yeast but I would target the lower end of the recommended fermentation temperature. Scottish ales are about the malt, no yeasty flavour contributions such as the fruity esters you would get at higher fermentation temps.