I brew what I like. There's so much craft brew now so I started to brew the styles I'm curious to learn about and drink. Always working on perfecting the Oatmeal Stout. Starting to play with yeast. I know certain styles of brew call for certain yeast. I have and am reviewing yeast stains to add different charter to some of my recipes. Like my Cali Common I am using a Belgium style yeast. Fermenting at lower temps 60 to 65 what a wonderful spiced brew I have developed. I just done a scotch-brown. I don't know where that's going but I got a free kit so why not experiment! I did introduce some oats to mellow the ruff edges of scotched brew. Hit all the numbers of an Scotch export color a bit light but within scope for style. Again I call it a brown in every way it is a brown but cooking technique. I did a two hour boil reducing from 6.5 gallons. Again used a common style English ale yeast strain.
Join Date: 11/13/13
