Homebrewers

[notlob]

Been brewing for the last 26 years. Started off doing extract, moved to all-grain after 5 years, and brew 5-6 6-gallon batches a year. Always make at least one 90/- Scotch ale at least once year. If I ever get close to replicating Traquair House ale, I can die a happy man. If not Scotch, then IPAs, double-IPAs and 19th C porters. For the above post on Belhaven i believe they also use a small amount of black malt in the grist, along with a small amount of brewing sugar. That's coming from all the clone brew recipes I've read and don't use any peat smoked malt.