2009-04-19: The taste is a little on the hoppy side for a Scottish Ale, but the smoky flavor is coming through nicely. There is a hint of licorice in it as well, but I am not sure that will stick around later.

2009-05-01: Happy May Day! I am bottling this batch tonight. As mentioned before, this is being done separately, part in secondary, part in a long primary. The flavor of the normally done batch is a little dry and somewhat bitter, but the flavor comes through in the finish. I am calling this one 5002a.

2009-05-01: 5002b is the beer that sat in the primary for almost four weeks. The flavor is a little harsh, slightly acidic, but not quite a lactic acidic. There is much more haze in this beer as it didn't have the opportunity to clear as much as the first half of the batch.

2009-05-14: The results are quite surprising. My wife and I both liked 5002b more, which is the beer that sat on the yeast for so long. It had a more flavorful profile and a much drier finish.

1. Steep grains at 150 F for 30 minutes.
2. Boil wort. Add half of the DME, return to boil.
3. Add Fuggles hops. Boil for 45 minutes.
4. Add the rest of the DME, return to a boil
5. Boil for ten minutes.
6. Add aroma hops, boil for five minutes.
7. Strain and mix with cold water to reach about 65 degrees F.
8. Take measurements, pitch yeast, aerate.
9. Ferment for 13 days at 66 F
10. Take measurements, rack half of the beer to a sanitized carboy. Reseal both containers
11. Bottle the batch moved into secondary, labeled as 5002a.
12. Bottle the rest of the original batch, labeled as 5002b.