|Scottish Export 80 Single Infusion
|Cream Ale and Saison at David's
|Union Labs & Testing Yeast
|"Saison De Lawn"
Finally I spent another brew day last Monday making a Scottish Export 80 (Recipe Here) which was my very first single infusion mash on a beer. I also mashed in at 158 degrees which was maybe a bit high...but I listened to Jamil describe his methods in his podcast and he said he would mash fairly high on these beers to bring out the malty taste. I stuck with a single hop on this one and went with three additions of EKGs. After the boil I placed the beer in my fermentation chamber at 58 degrees. It has fermented completely but I'm leaving it in there to make sure I don't get any esters from the Scottish Ale yeast. I have read plenty of people having success with the yeast as long as it is fermented cool. I have also heard horror stories of people fermenting with it at 70 degrees and ending up with nasty feet beer. I don't like to drink nasty feet beer. Just saying.
|Tanks at Infusion Brewing Company
|Lights made out of kegs. Awesome!
|Whoever their carpenter is, he needs a raise
|The brewing system at Infusion