Scottish Ale too warm?????

[duffman2]

My first stab at a Scotty went pretty good during brewing, but now that I have been fermenting It's been a little warm. I could get around 65 for the first 3 days, but since then I've been fighting to keep it under 70.

How bad is this for a Scottish Ale? I guess I'll find out, I was just curious why everyone seemed to prefer very low 60's for this one.

 

[BogusOwnz]

Mine fermented at 68 and i'm drinking it now and it's great. One unrelated tip to scottish ale is an extra week or two of conditioning or cold conditioning it you can really helps before bottling or kegging.

 

[TipsyDragon]

it depends on yeast strain and what kind of flavor profile you want in your beer. temperature control is really only important during the bulk of fermentation. after that you dont really have to care as much.

 

[duffman2]

Cool. I'll let it sit for another 3 weeks and cold crash, maybe that'll do the trick!

 

[lilwiggum]

I made a Scottish Ale earlier in the summer that I just fermented at room temperature. Knowing now what I didn't then, this was definitely higher than the recommended temps (I was probably at 70-75 ambient). I have to say though, this was the first beer that I made that I would pay for if it was offered commercially. Unbelievably good! So basically, relax, I'm sure it will come out fine.