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June 26, 2007, 2:22 pm
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After pitching my yeast and sealing the fermenter, I finally realized
why my Scottish ale was very pale. I spied my second bag of malt
lying in the corner...the bag which contained all the specialty
grains. I'd just made a batch of a very light (in color and sugar)
ale. Which, in itself, isn't that bad...except I had just made one
almost exactly like it a few weeks before.
So, I'm debating two options:
1) Add some strawberry extract.
2) Dump a bottle of Scotch in it.
Any other suggestions?
Any suggestions on what quantities of the above additions should be
added for a 5-ish gallon (1.038 OG) batch?
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