80 shilling question. brewersapp question

[555wrx]

Hello, I am a new brewer and I have a question about my second brew.
It's an extract kit I bought from Brewers Apprentice here in NJ. They call it "HOOT MON!"
It came with very basic brewing instructions, but nothing as far as gravities, length of fermentation, temperatures, if a secondary is needed, etc. Basically it just said "add 'X' at this time, add 'Y' at this time, then pitch and you're done.
Basically I was wondering if anyone has done this extract kit from there or one similar? (i will add the ingredients at the bottom)
What I'm looking for is;
Time in primary
If I need a secondary
Fermenting temperatures

I used Wyeast 1728 (Scottish ale) instead of the white labs Edinburgh the provided me with in the kit.
Let me know if you can help a NOOB like me out! Thanks in advance!

Jeremy

 

[weirdboy]

Scottish 80/- (Export) are typically fermented fairly cold. So if you can get it to high 50's low - 60's, that is better than your typical ale fermentation temp.

Because you are fermenting at lower temps, you want to ferment a bit longer, and give that yeast plenty of time to work and clean up after itself. I would just keep it in primary for 3-4 weeks, then rack to keg/bottles.

 

[555wrx]

Here is the list and instructions I received in my kit:
Hoot Mon!
Style: 80 /-
This Scotch ale is a prototypical 80/- (read: 80 shilling) with plenty of malt character and just enough hops to make it ultra drinkable... If you were wandering the Scottish countryside and popped into a local pub, you’d see something very close to this on draft.
HOPS
Bittering Hops:
Kent Goldings 1.0 oz.
Finishing Hops:
Kent Goldings 0.5 oz.
Whirlfloc 1 Tab
GRAINS
Crystal 90L 1.0lbs.
Roasted Barley 2.0 oz.
EXTRACTS
Pale 1.00 qts
Super Light 1.33 qts.
Yeast Type: Edinburgh Yeast Description: The classic, clean, mildly fruity yeast from Scotland.

1Make sure your kettle is between 160° - 170°. Place all crushed grains into a grain sock and steep in the pot for 30 minutes, making sure to maintain the temperature indicated. After grains have steeped, drain and discard sock.

2Raise the heat under your pot. When the temperature is approaching 200°, add all of your extracts and sugars (except the priming sugar!). Stir well. Wait for pot to reach a boil. NEVER LEAVE YOUR POT FROM THIS POINT ON!

3When kettle reaches a boil, temporarily turn the heat off and add your bittering hops. Immediately return to a heavy, rolling boil for 60 minutes. Make sure to stir your wort regularly throughout the brewing process so it doesn’t scorch.

4When there is 15 minutes left in the boil, temporarily turn off your heat again and add your finishing hops. Return to a light boil. Any spices or special ingredients are typically added now (refer to ingredient list above).

5After last 15 minutes of boiling, turn heat off and chill wort. When wort is around 70°- 90° pour into a fermenter and pitch yeast. That’s it! Refer to more detailed brewing and bottling instructions if needed (available upon request).

 

[weirdboy]

Wow, don't pitch at 70-90F. Wait until that wort is nice and cold, at ferment temps or a bit lower.

Also, you want to aerate the hell out of the wort (use sanitized devices) just before pitching the yeast.

If you have time before you brew, it would be better to make a starter for your yeast. You don't need an erlenmeyer flask or anything...any kind of clean & sanitized container will work. e.g. an empty 2L soda bottle, or a gallon jug.

Do a search here, there are some good threads on making starters. You don't need a stir plate at all, although it certainly helps.


Also I would typically add the whirlfloc when you turn off the heat, at the end of the boil.

 

[555wrx]

So you think my 55 degree basement is good and leave in primary. I'll check for when the FG is stable for three consecutive days, and rack about a week after that. Think that'd be OK? I mean as long as the temp is good.

 

[weirdboy]

Yeah that sounds perfect. Honestly I know you are maybe in a hurry, but you are better off just forgetting about that fermenter for 3-4 weeks.

 

[555wrx]

good stuff weirdboy. I pitched at 60 degrees and aerated the wort like a madman in my better bottle before pitching.

 

[555wrx]

i'm not in a hurry, as it's only my second brew ever, and i know you can't rush perfection. My Innkeeper ale will be ready in 3 weeks (or so), so i'll have that to hold me over and keep me busy.