Beer Forum

I made my first Scottish Ale yesterday, a Scottish 80, and used some 1728 Scottish Ale yeast. I pitched at 68 degrees and the fermenter is sitting in a closet with an ambient temp of 66-67 degrees. I checked temp on the fermenter a few times last night and it stayed steady at about 68 degrees. I just checked it today and it was up to 72 and nearing 73 degrees. It is also bubbling actively so I know it is in its most active state of fermentation. I threw a wet t shirt on it and have a small fan on it so I should be able to bring it down to 70 degrees within an hour or so. My question is this, how estery is this yeast? At what fermentation temperatures does it get pretty noticeable? I will probably leave this brew on the yeast cake for 2 weeks to let the yeast clean this up as much as it can.

This strain will kick out a fair amount of esters over the 68 degree mark. Once you top 70-72...you run the risk of generating a fusel/ethenol note. You want to keep this one in the mid 60s to keep it clean.

Brian Perkey wrote:This strain will kick out a fair amount of esters over the 68 degree mark. Once you top 70-72...you run the risk of generating a fusel/ethenol note. You want to keep this one in the mid 60s to keep it clean.

Yikes. Well... I just checked the temperature and I got it down to 67 degrees with the wet shirt/fan method. Hopefully I dont have too much shit in this beer or I may as well just toss it.

I really need to get a chest freezer.

noremorse1 wrote:Yikes. Well... I just checked the temperature and I got it down to 67 degrees with the wet shirt/fan method. Hopefully I dont have too much shit in this beer or I may as well just toss it.

Toss it down your throat, soldier! (and have a nice slice of banana bread to compliment it).


Mylo