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I would not consider any of those Scotch Ales. They are all WAY too hoppy.

Started at 66 degrees and it ramped up to 72 during the height fermentation.

The whole thread we keep saying that a Scotch ale should only have pale malt (preferably Golden Promise) and roasted barley.

I brewed a 10 gallon batch of ESB Saturday (OG 1.056) and pitched 2 packets of hydrated SA-04 yeast about 9pm. Yesterday (Wednesday) I noticed the airlock activity had stopped so I check the gravity. It was finished (1.012) and starting to clear. Tasted malty with some marmalade-like fruitiness...

Shakes head :smh:

For Belgian Abbey type beers I bottle with a cork and cage. I have an Italian champagne corker that makes putting the cork in very easy. I also use mostly 750ml bottles but also use 1 or 2 large format bottles (1.5l, 3l, 6l) each batch which makes bottling much less time consuming.

Wow, the recipe page is great. I want to brew all those beers. :group:

I cap .750 ml bottles of Saison carbonated to 3.5 volumes regularly. I have never had a problem with those.

Not comical/clever but I have been naming my Oktoberfest "Led Zeppelin Lager" for about 20 years. Other names: Have a Bock on Me (Have a Drink on Me), Hop Rod Lincoln (Hot Rod Lincoln), Hop Rockin' (Hot Rockin'), The Lemondrop Song (The Lemon Song)

That spider appears to small for the boil. Next time use bags or get a bigger diameter one.

RDWHAH. Give it a few days and check the gravity again.

See above "It should have a small percentage of roasted barley (contributes color and bitterness, which also helps to offset malt sweetness)."

Your gravity numbers would indicate you want to brew a Wee Heavy or Strong Scotch Ale. That should not contain crystal malt. It should have a small percentage of roasted barley (contributes color and bitterness, which also helps to offset malt sweetness). You don't have to boil down some of the...

Depends. Are you using malted oats or flaked oats? Malted oats need to be milled (on a very tight setting, they are long, skinny, and slick). Flaked oats do not, in fact, they may gum up the mill if you try.

just look up the electric brewery.com. All the electric brewing info you want is there.

8 lbs of Munich malt seems like a lot to be for an IPA.

Where did the gravity start? Mine went from 1.062 to .996. I went with putting the enzyme in the primary fermenter after 4 days.

Taste every beer before you add it to the barrel and don't be afraid to kick one out.

Go electric and you will never go back :yes:

Brewing an English ESB. My party last weekend cleaned me out of all my drinking beers.