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Hmmmm, I also tried it at 55 degrees. I wonder how much different it would taste if chilled to 40? Will that make it feel less malty?

no, there is no smokey flavor. Well, not that I could tell in the first testing. I am going to condition it another 2 weeks before trying another. It can only get better, right?!?

Maybe it will grow on me. What foods would go well with a scottish ale?

Hehe, yeah, ya beat me to it! I would love to swap some of this for your Caramel Cream Ale! :)

I brewed up a Scottish ale over a month ago and just tasted it. It tastes better than the store-bought scottish ale I had to buy to learn what a scottish ale is supposed to taste like. For those who inquire further, the scottish ale was a kit given to my father. Neither of us ever had...

I would guess I did. I boiled it for an hour after stirring it in. Should a gravity reading be taken before aerating the wort before pitching the yeast? I think that wouldn't matter, but I wanted to ask.

Ok, I will check the water gravity at 60 degrees and see what it comes to. The amount of water is about 5 1/4 gallons. However this is what the recipe calls for and says to take the gravity reading after it is up to 5 1/4 gallons. I guess I am not too concerned about hitting the exact...

I brewed up an Irish Ale Kit from AHS today. After following the instructions completely I had an OG of 1.045 when it was supposed to be 1.052. This is the second kit I have done that was shy the target OG over 4 points. I have re-read the instructions to see if I missed anything, but found...

Tomorrow I am going to be brewing a Irish Red Ale from AHS. This kit comes with specialty grains that are to be steeped. Their instructions say to steep in 2 1/2 gallons of water, but if I recall some posts or something I read, it shouldn't be that much water. Should I go with 1 gallon of...

Oops, well I shook the jar again to see if I could get some of the yeast out and above the trub. Maybe you are right that this is mostly yeast. It was very white. Unfortunately, even though I didn't see a new layer of yeast, I dumped some of the contents in another jar and discarded all the...

I smacked mine two days before and for the first 24 hours it didn't do anything. I put it in a closet and upped the temp from 68 to 72 degrees and in the next 24 hours, it ballooned up nicely, ready for use.

I did a search and followed the yeast washing techniques mentioned here and at wyeast's site for yeast washing. However, I am not sure what I am looking for! I don't have a thin layer of yeast on top of the trub (or maybe that IS the yeast, not trub?) I have two distinct colors, one is this...

Scottish ale yeast strain is supposed to have 69-73% attenuation. Does that help in answering it? As I am not yet sure I know exactly what this means, and thus the reason for asking the above question.

Ok, it's my turn on specific gravity. First the airlock on my scottish ale (which has been in primary for 12 days) finally stopped bubbling. It was 1 bubble a minute about 3 days ago. Anyway, my OG was 1.049 (it was supposed to be about 1.052 per kit instructions) at appriximately 80 degrees...

looks great. So how long will you keep this in secondary and how long for bottle conditioning?

Actually, Willilams sells a primary that has a spigot, and the spigot is high enough to stay off most yeast cakes. It also has an invert tube so that sediment doesn't settle in the spigot itself. It makes racking very easy.

Could you replace the Crystal 55 with 60? I can't seem to find 55 where I usually get my ingredients.

so do you just open the grain bag and dump that water thru the grain into the wort?

A question on the clone recipe you have in your link, orfy. When it says to sparge the grains for 1/2 gal of 150 degree water, what exactly does this mean? How would you do this if the grains were in a steeping bag?

How long should one condition a sweet stout? I have read stouts can take up to 6 months to a year to condition, but I don't know if that was for sweet stouts or more potent stouts.