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I know, another recipe critique, but its the first recipe I've made from scratch and I'd like to see what you guys think. I know it will taste good, but I want to know how you think it will do in competition in the american pale ale category: 6 gallon batch 90 min. boil 1.057 estimated OG...

I agree that he underpitched, but I disagree with repitching. You'll get a couple more points out of it probably, but you gotta let this high gravity beer sit for a while. Maybe repitch from a small starter as a last resort on a 60/- or 70/-, but not on a strong scotch. It just needs a little...

He's right, 1.030 isn't anything to worry about for this beer. Check out the BJCP style guide for strong scotch ales: OG: 1.070 – 1.130 FG: 1.018 – 1.056 IBUs: 17 – 35 I'd say you're doing pretty good.

Those temps sound ok for the yeast (aside from the swings). I just brewed a strong scotch that was 1.095 or so SG. Mine fermented down to 1.010, it just took a while. It was in the primary for over a month and in secondary for about 1.5 months. Rack it off that yeast cake and wait a bit. It...

What temperature did you ferment at? Also, White Labs says the alcohol tolerance for this strain is "Medium-High: 8-12%" so you are sort-of treading that line with a 1.090+ strong scotch beer.

Great post. This is the biggest beer I've ever brewed at about 10.5% abv (1.090 to 1.012) and I didn't take that into consideration. My post characterizes me as naive but my brews have won awards I swear! :D Patience it is...

I have a Scottish Wee Heavy Ale that I bottled two weeks ago with 4.5 oz dextrose for my 5 gallon batch. I cracked one open for kicks yesterday and it doesn't have any more carbonation in it than it did when I bottled it. I'm sure this is from the two months that it spent in the fermentation...

I've been trying to figure out what to do with all the spent grain from my mash. I dumped it in the backyard last time, but that wasn't a good idea as it attracts critters. I saw a post on another forum where a guy said he makes dog biscuits out of the spent grain. Does anybody here do this...

I'm currently fermenting a strong scotch ale with Wyeast 1728 Scottish Ale yeast. I let it sit in the primary for two weeks at 57F, then I transferred to secondary a few days ago. Ray Daniels suggests fermenting a strong scotch ale at around 55F in the primary for a couple weeks, then letting...

Well, the biggest thing is that I want to have granular control over each of the fermenters. I want the ability to ferment different ales at different temperatures, and also to do diacetyl rests if needed. All without affecting the other fermentation vessels.

My biggest qualm is that none of the large, fancier chillers address the issue of keeping the fermenters separated so you can maintain temperatures independently.

I'd been thinking of just taking off the freezer door and replacing it with some sort of foam insulation that could be mod'ed with outlets and inlets. You would either need to get a digital thermostat and add a probe to it, or get a minimum $50 temp. controller. I don't know of any cheaper...

Wow, that looks pretty slick. I dunno if I have the carpentry skills and equipment to make something like that though. :D

The whole setup would be in my basement, but yes, that is correct. Nothing fancy as far as the air ducts go, just maybe some flexible plastic tubing. I've been thinking about this and weighing out the pros and cons of water and air. I know that water is more efficient for heat transfer but I...

It should be noted that the "pods" would be external to the refrigerator all together. The air would only enter the fermentation chamber if it is blown in from the freezer. Think of it like a central A/C. The cold air only enters the room when the A/C is blowing it in, then turns off when the...

Do you want to maintain three different temperature ranges with the freezer? I have been trying to do something similar to this. All my thoughts have been focused around using a regular fridge. My idea is an elaboration of a son of fermentation chiller, basically using the freezer part of the...

I would've gone for 30 minutes, then rinsed the grain bag with the wort to get all you can out of it (no squeezing). Start a 60 minute boil with about 6.5 gallons. You're going to lose 15% of that to boil off and about a good bit to the whole hops. You'll end up with a little more than 5...

Thats the exact same cooler that I have. It was the cheapest one at target. I have to heat it up before mash in and put my 0 degree sleeping bag over it to hold temps. I could get a better one, but I feel like I put so much effort into making that copper manifold, heh.

Don't be paranoid. Beer brewing is supposed to be fun, and chances are your beer is gonna be great. Just wait 'til you drink it, you won't be thinking about your sanitization methods then :) You'll get your process dialed in and from there it will only improve. :tank: