I Fail the Scottish ale ...

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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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