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Carbed a Scottish ale at 1.9 volumes, the mid-point for the style's range (1.5 to 2.3). After two weeks in bottle at room temp, it pours with virtually no head at all, unless it's poured from several inches bottle to glass (and even then, not much). But it isn't flat...you can taste/feel some...

Assuming you hit your mash temperature and expected OG... how close are you to predicted FG? Maybe it isn't a stuck fermentation after all.

I'm primarily wondering if there's any risk of over-carbonating if I add a package of dry yeast (Safale S-04) before bottling. Is there anything I should consider or be aware of before doing it? (Assuming that the proper amount of priming sugar is added, taking into account temp, batch size...

Going to soak some EZ-Cap bottles in Oxiclean. The wire cage and cap are on them, with the grommets taken off. Can the grommets go loose into Oxiclean? (Everything is brand new, and the grommets appear pretty clean. But for the future...)

I calc'd the priming sugar with an online calculator (actually went to a couple and compared for consistency), same as for twenty or so batches before. The porter was the only that had the problem. It conditioned at room temp...it's been eight weeks now. Have a hunch that I just goofed and -...

Wyeast gives several here http://www.wyeastlab.com/yeast-strain/scottish-ale The four normal Scottish ales, but a bunch of others too.

AG Scottish ale has been in primary for four weeks - two weeks at a constant 60º, two weeks at a constant 65º - and now looks pretty clear. The yeast is Wyeast 1728 (Scottish ale), which according to Wyeast is highly flocculent. Based on that, and the relatively long primary, should I give the...

Playing my acoustic guitar.

What's a good refrigerator for conditioning/lagering a five gallon batch in bottles? Between a chest freezer (:)), assorted woodworking tools...and oh yeah, two cars...I don't have room in the garage or anywhere else for a full-size fridge. Looking for something that will conveniently fit in a...

Wyeast's range is 55 to 75. Maybe I'll let it go for a few more days, then raise it 1 or 2 degrees...

I pitched yeast into a Scottish ale six days ago; as of yesterday morning there was slow audible fermentation, but earlier today I checked it and - over a period of a minute or so - didn't get any bloops from the blowoff jar. It's been at 60º the whole time; think I should raise the temp a bit...

Awesome...thanks! Do you think there's any concern with the narrow blow off tube that would be needed? My batches are - at most - 5½ gallons in the fermenter. With the amount of headspace in a 6½ gallon carboy, seems to me that the risk of significant blowoff is insignificant.....or is that...

. https://www.amazon.com/dp/B074DBS7F3/?tag=skimlinks_replacement-20 The 15" length would put it about to the middle of a 5 gallon batch in a 6.5 gallon carboy. Looks like it could be good...what do you think?

What do you use to insulate your probe on the side of a carboy, and how do you attach it? I've been taping the probe to the carboy, then covering it with a larger "patch" of doubled bubble wrap (small bubbles). The tape on the probe holds it firmly in place...but the patch keeps coming loose...

Ahh, gotcha. It went from the kettle's valve, through a tube. Within the last hour or so I started getting some activity. Think the 60º might be too low? It's middle of the yeast's range; I went with it instead of 65 thinking that it would lead to a cleaner fermentation.

I poured it in with a funnel. Was a 1.5L starter; wasn't decanted, just poured the whole thing all at once, so it was a little splashy.

When I said there seemed to be no activity, I was basing it on not hearing any burps. When I opened the freezer, here's what I saw (click image for larger). Do I have a problem worse than not aerating? Or is it just the start of activity. By the way, I didn't shake...

Would there be any risk of oxidizing?

Yesterday I brewed Jamil's Scottish ale. Usually shake the heck out of the carboy to aerate before pitching...but just now realized that this time I totally forgot. Using Wyeast 1728 (Scottish Ale) at 60º -- pitched about 12 hours ago. I checked it a little while ago, seems to be no activity...

Just back from LHBS, they suggested Wyeast 1728 (Scottish Ale). Said it would work better, as I have a freezer/Inkbird and so can maintain a constant lower temp of 55 to 60.