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Old 12-07-2007, 11:18 PM   #1
Jan 2007
Posts: 68

Ugh. I just tasted my first all grain scotch ale. It tastes like medicine. It has only been in the bottle for a week, but i thought i would give it a try. hopefully it will get better over time. Any thoughts?

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Old 12-08-2007, 12:18 AM   #2
uglygoat's Avatar
Jan 2005
Clebland, OH
Posts: 2,765
Liked 8 Times on 8 Posts

long, cold age, like a lager. that's how the scots do it.
A barrel of malt, a bushel of hops, you stir it around with a stick
The kind of lubrication to make your engine tick

never argue with an idiot, they'll just drag you down to their level and beat you with experience.

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Old 12-08-2007, 02:36 AM   #3
Sep 2006
Posts: 695
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Mine had a sour apple flavor that took 6 weeks to condition out.
Planning: Agave Witbock, Raisin Beer
Primary: GF Hazelnut Stout
Tertiary: Cranberry-Pom pLambic (est. bottle date: 03/01/08)
Drinking: Cab.Sav/Merlot Wine, Grand Cru, Hazelnut Stout #3, Ordinary Bitter

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Old 12-08-2007, 02:37 AM   #4
TheJadedDog's Avatar
Aug 2006
People's Republic of Cambridge
Posts: 3,316
Liked 16 Times on 13 Posts

I age my Scottish for 5 months in a 5 gallon glass carboy before I even go near it. Give it time, time, and more time.
And now we go AG!

On Tap: Nadda
Primary: Nadda
Planning: Extra Special Bitter

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Old 12-08-2007, 02:45 AM   #5
Jan 2007
Posts: 68

Okay. Thanks. My Doppelbock on the other hand is excellent! I will be a little more patient.

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Old 12-08-2007, 02:59 AM   #6
Oct 2007
Posts: 1,619
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Definitely be patient. My Scotch Ale, not an AG but a BB kit, tasted really green and unbalanced at one week. I cracked another last night at about 2 weeks and it's like a whole different beer, and it's really heading in the right direction. It's got me really stoked about making more. I'm glad I didn't bottle all of it in 22 oz bottles, and set some aside in 12 oz bottles as testers. It's been really nice to see the progression.


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Old 12-08-2007, 03:15 AM   #7
mr x
May 2007
Mainly Halifax
Posts: 1,576
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What kind of yeast did you use and what was your O.G.?
This place really went to hell. Follow the OF standard stout. Bye.

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Old 12-08-2007, 04:55 AM   #8
Sep 2007
Posts: 2,553
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I've found that the best Scot's I've made have been fermented with Wyeast 1728. As all have said, let it age for quite some time because it is a big beer. The result will be an excellent malty, strong beer. All mine have turned out great with good aging.

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Old 12-08-2007, 05:21 AM   #9
ohiobrewtus's Avatar
Nov 2006
Posts: 7,785
Liked 62 Times on 54 Posts

I'm always quite pleased with mine (Kiltlifter) after only 4 weeks in bottles although it's certainly a style that's best suited to bottle age for a few months.

I'd also recommend that you just forget about it for a while and come back to it in 2 months.
Originally Posted by the_bird
Well, if you *love* it.... again, note that my A.S.S. has five pounds.

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