What to Wear when brewing a Scottish Ale?

[MacMullen]

That is OUTSTANDING!!! I think I'm ordering one of your Doggie Dubh shirts for my brother... now where do I get me hands on the beer??

I'm glad to hear you like it. I think that's my favorite of the shirts I've done.

Obviously, the No Bucks Brewery can't sell beer, as we have no money for the kind of permits that are required for that sort of thing. If you're a homebrewer, you can follow the recipe on my Beer page and brew some for yourself. Just make sure you observe the disclaimer: "Warning: High Alcohol Content: Consuming one bottle may result in an overwhelming urge to sleep. Consuming two bottles may result in a domestic disturbance."

As I've noted in another post, anyone who shows up at my house in a kilt gets a free beer! Although, Marquette is a long way to come from California just for beer.

Cute kid too. Don't blink, they grow up fast and make you a granddad before you realize it. Mine's 37 now...what happened?

I know what you mean. My other daughter is 13, with a teenager's attitude to go with the age, and it seems like only a couple of birthdays ago that she was my cute little Baby Beans.

Too funny. I am about to do up a batch of india pale ale and am wearing my clan tartan. You daughter is adorable.

Anyone want to do a kilted homebrew exchange?

[Andrew Breecher]

I'm bottling my dark pumpkin beer tomorrow (today, look at the time!), and I have a coffee stout in primary. My next will be a roasty winter braggot aged on some oak chips I've had soaking in brandy for six months. Then a barleywine so I can get it aging before I leave for five months at the end of April.

Andrew.

[MacMullen]

I'm bottling my dark pumpkin beer tomorrow (today, look at the time!), and I have a coffee stout in primary. My next will be a roasty winter braggot aged on some oak chips I've had soaking in brandy for six months. Then a barleywine so I can get it aging before I leave for five months at the end of April.

Andrew.

You're doing this all kilted, I assume? :mrgreen:

See, now, that's hardcore. I barely have the patience to wait a month, much less six! Hope you enjoy the fruits of your labor!

[Andrew Breecher]

You're doing this all kilted, I assume? :mrgreen:

Everything I do is kilted; I haven't worn trousers in 2+ years.

See, now, that's hardcore. I barely have the patience to wait a month, much less six! Hope you enjoy the fruits of your labor!

My 16% imperial stout was worth waiting 8 months for! It keeps getting better every month.

Andrew.

[Bil]

I'm glad to hear you like it. I think that's my favorite of the shirts I've done.

Obviously, the No Bucks Brewery can't sell beer, as we have no money for the kind of permits that are required for that sort of thing. If you're a homebrewer, you can follow the recipe on my Beer page and brew some for yourself. Just make sure you observe the disclaimer: "Warning: High Alcohol Content: Consuming one bottle may result in an overwhelming urge to sleep. Consuming two bottles may result in a domestic disturbance."

As I've noted in another post, anyone who shows up at my house in a kilt gets a free beer! Although, Marquette is a long way to come from California just for beer.

Thanks for the link. I'll give it run. I like that fact that it ferments between 65 -70 degrees. That's typical temp. for this time of year around here. Usually I'm brewing when it is in the mid 70's to low 80's. When it get's a bit cooler I head over to the Steam Beer style beers. Nice to have more options.

[Verlyn]

Joel, Thanks for sharing your recipes. To this point, I've made two batches from recipes and the rest were "kits"; except for my mead.

[MacMullen]

Thanks for the link. I'll give it run. I like that fact that it ferments between 65 -70 degrees. That's typical temp. for this time of year around here. Usually I'm brewing when it is in the mid 70's to low 80's. When it get's a bit cooler I head over to the Steam Beer style beers. Nice to have more options.

From what I can tell, most ale yeasts will ferment as low as 65 degrees F. It just takes them longer. Which is the point with a higher alcohol beer. If the yeast eats the sugar too quickly you end up with some apple cider flavors, which aren't unpleasant, but aren't what you're shooting for either. The Wee Heavy that I brewed on Christmas Day isn't bubbling the airlock anymore, but it is holding the cap up out of the water, and, when I took a peek the other day, there was still an inch of kreusen on the top, so it's working. I'll be racking it to the secondary fermenter next week, which is the longest I've ever waited to rack a beer.

Andrew, you have my admiration for your patience!

When I peeked into the Wee Heavy, it was to steal some yeast for my Oatmeal Stout. I brewed up the starter and it woke my wife up the other night when it blew the rubber stopper and airlock out of the growler I was starting it in. Wort on the ceiling is a wonderful thing!

:mrgreen:

I'll post the recipe for the stout on my site later this week.

Again, I'll remind you, anyone who is shows up at my door kilted, gets free beer!

[michael steinrok]

Which ever sex my grand child is , they will all be kilted! You have a very cute daughter.

Slainte

[MacMullen]

Thanks, everyone, for the comments on my youngest daughter. She thinks she's cute too. She looks in the mirror and says, "Ooooh, look at the cute baby!" I hope that's not a harbinger of things to come!

[furrycelt]

I am utterly mystified by all the beer making jargon. I guess now I know what others feel like when I dive into my old stagehand-ese or computer-geek-speak.

Regardless, I am totally impressed by those who can make a good beer. I know only enough to know it is high art.

-ian