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I find around me there is really only one maybe two beer stores. Lot more wine making stores. The wine making stores do sell beer kits but as far as all grain there is barely any. For a while there was none. Most of the wine stores are now Ubrew in store. But this seems to be a guy’s hobby and...

I doubt this temperature difference matters a whole lot. It doesn't need to be within 0.1 degree. I found the bigger issue was the mess the recirculation makes. Can't have the lid on and the included recirculation arm doesn't go to the center of the lid. So if I were to cut a hole it wouldn't...

Aren't most questions about beer subjective? So you do both. Do you think they both contribute? I was sort of under the impression one replaces the other to a large degree.

I’ve recently converted a keg to a pressure fermenter. Late this week I should get a taste of the results. However I’m curious as to the differences benefits of each. The extra benefits aside of the chiller for cold crashing etc. what are the pros and cons of the two methods for fermentation...

I thought a little sweet might be good? Like an ice wine or something like that. Are there any desert beers?

I’ve read that if the cider is pasteurized that it will not clear. Probably refers to heat pasteurization.

Funny as that’s exactly how I don’t want it to taste. Yeast taste is terrible. I was a a wine tasting once and it tasted like it was still fermenting. Was terrible. Like a mouthful of bread yeast.

Additionally if you are pushing the SG higher what yeast do you use? Is it left sweet wherever the yeast dies off?

Would that be like Muscovado?

Interesting just pale malt and brown sugar. I haven’t gotten my head around sugar in beer yet but maybe it’s good.

I’ll have to try both ways eventually.

How does that compare with the American version with specialty malts?

The one with fewer ingredients.

Is that style lighter in color and less malty? Is that one that you take a portion and boil it down to get the caramelization?

The version you make is it a Scottish ale or a Scotch ale? Apparently the otter is the wee heavy version with higher gravity. So many styles to make. :)

I was thinking with all the other malts like crystal, roast and Munich would cover up a lot of the pale malt differences. There might be a difference but at a cost of over $30 premium upgrade for a 5 gallon batch is it worth it?

Looks like in a blind test there isn’t a clear winner. exBEERiment | Grain Comparison: Maris Otter vs. Domestic (US) 2-Row In A Strong Bitter

I can get marris otter but it’s almost 3 times the price as pale malt. I’m going to have to try them side by side sometime.

I saw that one and it caught my eye. Was This the one? Wee Heavy - Brew Your Own I have the hops and I probably could sub local pale malt I have too. But I was told to get marries otter when I made Guinness.

I’m looking to make a Scotch Ale/Wee Heavy. Looking for options on what others have been happier with. I’ve been looking and I’m uncertain with smoked malt because I don’t really like smoky scotch. I do like smoked meat though. Also I’ve seen some recipes with basically pale malt and roast...