Scottish Export update

I finally racked our North Kilttown Scottish Export to the keg today. The gravity is at 1014, two points lower than the target FG, so I hope it's done fermenting. I'll keep it at 68°F for one more week and then cold condition it for at least a couple weeks. At this point it has a little residual sweetness and tastes very clean, so I'm pretty happy with it. My only concern is it's a bit smoky. I went with 4 oz. of peat-smoked malt. It's a lot less than one recipe I found called for, but at the high end of what my buddy (and former professional brewer) Bob said. Hopefully serving it at the proper temperature will kill the smoke flavor a bit, but I guess the moral of the story is listen to Bob.

Next up: our Road House Red (which, on St. Patrick's Day, will be served as Wildcat Red for reasons I'll keep to myself), our first stab at an Irish Red Ale. I'm getting thirsty already!

P.S. GO BEARS!!!