Kegging the Scottish and Stout

It's been 6 and 5 weeks since we racked the Scottish Ale and Oatmeal stout, respectively. A buddy of mine told me that I didn't need to wait so long... 3 weeks in secondary is what he recommends. But I'll tell you what, I've used 6 weeks as a standard. As Steve says, "It gives the flavors a chance to blend and mellow."

The Scottish Ale turned out light, as we planned. Even without carbonation it has a crisp smooth start and almost no aftertaste. I have to admit that it's a bit lighter than I had hoped. But next to the stout, anything would seem a bit transparent.

The Abby Road Oatmeal Stout is a winner. This beer is the best we've brewed. A rich brew with toffee and butterscotch undertones, this beer is dark and full bodied and has a high gravity. A day with in the fridge with the CO2 and wha-la!