Brewing a porter and have chosen scotch ale as the yeast to get a malty backbone and planning on fermenting down near the bottom of the temp range (13c) to get some smokiness that I've read about.
Anyone have some practical experience using the yeast? How does it attenuate when kept at the low end? What sort of esters does it throw at the high end of the range? (Thinking I'll need to ramp it to get it to attenuate to where I want it).
Thanks!
Anyone have some practical experience using the yeast? How does it attenuate when kept at the low end? What sort of esters does it throw at the high end of the range? (Thinking I'll need to ramp it to get it to attenuate to where I want it).
Thanks!