Homebrewers - Whats Fermenting?
- Thread starter BeerAdvocate
- Start date
My favorite scottish ale comes from a local brewery, not distributed.
Have yet to find a recipe I like enough to brew a second time. Have tried three or four recipes. Just can't seem to get it right. Always good, but just not what I was looking for. Never had the one you mentioned though.
Check the homebrewtalk forums recipe section, might find a match. That's usually where I go if looking for soemthing new to try.
Have yet to find a recipe I like enough to brew a second time. Have tried three or four recipes. Just can't seem to get it right. Always good, but just not what I was looking for. Never had the one you mentioned though.
Check the homebrewtalk forums recipe section, might find a match. That's usually where I go if looking for soemthing new to try.
While I've looked through those forum sections I'm more partial to looking at award winning recipes. A lot of people make damn good beer but taking gold at the NHC is about the biggest accomplishment a homebrewer can achieve in the hobby. That gives those recipes top credentials in my book.
Just kegged an IPL that has been in the primary for 25 days at 50 deg. Threw a new to me hop in there Kohatu, with some citra, Amarillo, and Simco. X2 pitched with Whitelabs Mexican lager yeast. Sample to get some new beer in the line was fruity dank with a dry finish and super clear! A few days to carbonate and then This will be a great one on tap #10 
What was your hop schedule like? I've been thinking of doing something similar with Cali Common yeast.Just kegged an IPL that has been in the primary for 25 days at 50 deg. Threw a new to me hop in there Kohatu, with some citra, Amarillo, and Simco. X2 pitched with Whitelabs Mexican lager yeast. Sample to get some new beer in the line was fruity dank with a dry finish and super clear! A few days to carbonate and then This will be a great one on tap #10
Fresh batch of red IPA bottle carbonated. This batch won't last long
This looks delicious.Fresh batch of red IPA bottle carbonated. This batch won't last long
Nice welcome back to the hobby!! If your able to....after the first 2 days of fermentation let the temp rise up to the mid 70s until it's finished. We just tapped the hef I ran on this schedule and it's wonderful. Very clean with plenty of all the right esters.
Awesome thanks for the tip!
I can't take credit it for it the advice was given to me by the head brewer at Barrel of Monks. However I can say it's been golden advice for working with those yeast strains. It will serve you well!!
Haha I love the honestly. How do you suggest I try to raise the temp to the mid 70s?
Sort of depends it's kind of just whatever works. Warmer closet, wrap with a blanket, I've also seen guys use swamp coolers with fish tank warmers. Like I said basically whatever works lol.
Honestly if it's a hassle I wouldn't worry about it but if it's something you think your able to pull off I think it's worth going for.
Okay I have a closet that will probably work. At what point is the temp too high?
Imo that is really dependent on the yeast strain and how far along you are in fermentation. I have read books that state 72 hours after active fermentation begins the profile of what flavors the yeast will provide is already set and you can raise to room temp which for me can be as high as 80f in the summer, between 70-75f in the winter. I haven't had a problem personally letting rise to room temp after that period of time but others may have. I think you are fine going 70-75f after the first few days without risking off flavors, the first few days truly are the most important.
Excited to be brewing my first Scottish 80/- this weekend. Plan to take the first gallon of first runnings and boil that down and add back to the boil to get some extra caramelization of the wort. If my mash tun was just a little bigger it would turn into a Wee Heavy. That problem will be resolved as soon as I get a manifold built for the new 100qt cooler @BenS bombed me
Next time around I will get a true Scottish style yeast but don't have time for a starter so going with trusty US-05
^ nailed it. After fermentation starts to slow down, usually by day 3, your past the part where most off flavors are created and can let it rise up to finish out. Personally I wouldn't let it go past 75f though I'd bet most Hef strains could handle it. Do you remember what yeast strain you used by any chance?
I believe it was Danstar Munich Dry.