- Product Details
It's brown, it's named after a large North American ungulate, and its name suggests oral incontinence. Ah, we market product with our minds, but we drink beer with our mouths! Which is why this American brown ale is your new favorite session beer. Dense layers of malt, caramel, baking chocolate, and a hint of light-roast coffee give way to reveal a hop character you'll be surprised to find if you're used to drinking English brown ale. The finish is complex but balanced, and the gravity is not so high as to keep you from having another.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here! Beer Style Brown Ale Regional Style USA Color Dark Original Gravity 1052 Total Time to Make 6 weeks
Browse 6 questions and 24 answersShow all answers | Sort byThis is my second batch of Caribou Slobber, & for some reason, no matter how slow or careful I am when pouring, I end up with a glass a quarter ful with beer & the rest is foam. Why is this?Best Answer: Make sure the bottles are very cold when pouring to reduce foaming. Its possible this is just uneven distribution of sugar so some bottles may have lower levels of carbonation. Otherwise the number one causes of over carbing are incomplete fermentation when bottling and improprer cleaning/sanitizing. Make sure temperatures are steady through fermentation, you don't want the temp dipping down too much and the more constant the temperature through out the better. Also be sure to aerate the wort very well. Otherwise, if the issue persists and gets worse in future batches it could be sanitation based and you might consider reviewing your sanitizing procedures for anything that touches the beer.My fermentation lasted for 2 days and then it stopped. The final gravity is 1.018. Is this correct?Best Answer: The vigorous part of the fermentation will only last a couple days. While the activity has slowed down, the yeast is still working. I would recommend letting it sit for at least another week or two. The yeast will finish off the beer and clean up some of the byproducts of fermentation. It is too early to rack it and remove it from the yeast. It should come down a few points by then too.This is my first attempt at brewing, basic starter that came with equipment, including dry yeast. Good activity for 2 days, then nothing too noticeable which sounds about right from other posts. Waited two weeks to rack into secondary carboy. Temp steady at 68-70. Took hydrometer reading at 1.018, ouch. (don't have initial reading). Had a sample taste, very pleased with that, no sweetness at all (just flat). I am at 6,000 feet, so figure lack of O2 is the problem. I'm inclined to let it ride, bottle in 3 weeks, figured it to be low alcohol anyway. Looking for advice if I should agitate the snot out of it, and hit with another yeast (champagne yeast?) Any suggestions greatly appreciated.Best Answer: Assume the target OG if no reading was taken, extracts are very reliable. Based on the numbers, you've got a stable beer that has fermented within the usual range for the yeast used. It is a sessionable brown ale based on BJCP style guidelines, meant to give awesome flavor and good result the first time. I would not do anything more except bottle after a couple weeks, or once clear and tasting awesome! A steady temp and sufficient aeration at the beginning are good places to focus on for next time.What is the target FG for this beer?Best Answer: I do not remember the Finish Gravity....It is a very good beer though.What commercial beer does this compare to?Best Answer: This beer is comparable to Moose Drool, brewed by Big Sky Brewing Co. in Montana.How hoppy is this beer?Best Answer: It has hops in it, but the flavor is very well-balanced. It is extremely drinkable for a dark beer.
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