Here is what I have came up with so far, be in mind it's a working progress:
3 Gallons
Yeast: 1.0 pkg Edinburgh Ale (White Labs #WLP028)
Grain Bill:
 9 lbs 2 Row
2 lbs Munich Malt
1 lbs Caramel/Crystal Malt -120L
.5 lbs Black (Patent) Malt
.5 lbs Peat Smoked Malt...
There are many variables for sweetness, mash temperature and yeast strand
being the biggest two. I went on a tour up there this summer and I was told that all ale yeasts use a british strand. Hope this helps.
Is there a difference between using a 1/2" SS braid and a 3/4" one?
I would imagine the 3/4 inch would give more flow but would it be any
more noticeable and worth the extra money.
I apologize for bringing up an old thread, it was the newest, and closest to the subject matter that I could find. I couldn't find a definitive answer anywhere on if the 5PP buckets would yield a good brew. The closest other thread I could find was from 2008...
I recently acquired a few icing buckets, they say number 5 PP on the bottom. Has
anyone tried to use these as a primary fermentor and if so how was the outcome?
Thank you everyone who has ever wrote an answer to a question here. I am
new to brewing, and have had dozens of questions answered by searching the archives.
I appreciate the wealth of information on here! :mug:
After some looking around I found they have quite a bit of information on their website. For both beer they list the ingredients and videos on how they are made.
RidgeTop Red and Fat Scotch Ale
I am still interested to hear if anyone has ever experimented with these, as I will be trying to...