Search found 11 matches
- Wed Mar 14, 2012 1:09 am
- Forum: Ingredients, Kits & Recipes
- Topic: McEwan's Scotch Ale
- Replies: 2
- Views: 28912
I haven't seen McEwan's Scotch for quite some time. The brands have been acquired by another brewery recently from what I understand, so who knows...we may see it again. If you're looking to reproduce it, all I can say is mash at a higher temp, aim for a high OG, and use a yeast that will finish at ...
- Wed Mar 14, 2012 1:04 am
- Forum: Brewing Problems, Emergencies, Help!
- Topic: Too long in secondary?
- Replies: 4
- Views: 14087
My Barleywine/Burton Ale, my strong Porters, my Ballantine IPA clone, and usually my Scotch Ales routinely spend from 6 months to a year in secondary. To me, it is essential for getting the character I want from these brews. Even beers that aren't hi-test brews like these will be unharmed by a long ...
- Mon Dec 27, 2010 3:39 pm
- Forum: Tasting & Experiencing
- Topic: Bottle conditioning vs force carbing
- Replies: 1
- Views: 10761
I've not experienced any difference in quality of force carbonated vs. bottle conditioned...in fact I have even bottled beer that has been force carbonated, and it has never affected the beer (even strong ones which stay in bottle for a year or more). As a result, I stopped all bottle conditioning m...
- Wed Jan 06, 2010 10:37 pm
- Forum: Tasting & Experiencing
- Topic: micro brews and hops
- Replies: 2
- Views: 12726
Most American microbrew Oktoberfest beer is crap...overhopped and overdone. I am not a 'style nazi' by any means, but these days folks do play fast and loose with tradition regarding these styles. brewpubs seem to be the worst offenders (and make the worst beer). Unfortunately, it's true that a whol...
- Wed Jan 06, 2010 10:30 pm
- Forum: BeerTools Pro Bug Reports
- Topic: Style Error
- Replies: 2
- Views: 8499
- Sat Mar 14, 2009 9:52 am
- Forum: Ingredients, Kits & Recipes
- Topic: Lt. Munich as a base malt
- Replies: 1
- Views: 5434
- Sun Feb 15, 2009 12:54 am
- Forum: Ingredients, Kits & Recipes
- Topic: Molasses Porter?
- Replies: 2
- Views: 7615
Molasses (or alternatively, brown sugar) is great in a porter and even in some special bitters...but heed Legman's advice; it can be intense so you don't want to go overboard. You may have to experiment to find the right threshold for the profile you're after. But it does really compliment a good po...
- Wed Feb 04, 2009 11:35 pm
- Forum: Tasting & Experiencing
- Topic: I found some Ballentine XXX
- Replies: 2
- Views: 16159
Re: Don't Confuse This Brew With The Legendary Ballentine's.
The beer you picked up is not the same as the Ballentine's of legend... Historical accounts of this beer noted it as a moderately caramely, high bitterness (by US standards of the day) Pale Ale, and by some an IPA.... The Ballantine Ale sold today is nothing at all like the original brew, which was...
- Mon Feb 02, 2009 12:03 pm
- Forum: Tasting & Experiencing
- Topic: Brewers sensatized to hops? Noooo.
- Replies: 10
- Views: 71280
- Mon Feb 02, 2009 12:01 am
- Forum: Tasting & Experiencing
- Topic: Brewers sensatized to hops? Noooo.
- Replies: 10
- Views: 71280
- Sun Jan 25, 2009 10:49 pm
- Forum: General
- Topic: being patient
- Replies: 5
- Views: 11514
Very hoppy beers very definitely do benefit from longer aging. Granted, there are some folks that enjoy the harsh, green flavors of a young highly hopped beer...perhaps they have become accustomed to that flavor profile due to simple impatience at the thought of letting the brew age, or from experie...