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- 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 for Caribou Slobber Extract Kit Brewing Instructions Regional Style USA Original Gravity 1052 Total Time to Make 6 weeks
- 4.7 / 5.0477 ReviewsGood beerThis is a good overall beer. I'll be brewing this one again and again. There is a nutty flavor from the grains that I really like.May 7, 2018Purchased
3 months agoReally nice brown ale!Easy to make and enjoyable to drink. Ready to make a second batch!April 28, 2018Purchased
2 months agoBest brown. Add extra warrior hops.This is probably my favorite brown ale of the winter season. Very malty but not too sweet with a thick brown head. Also easy to make and hard to screw up. I added a half ounce of warrior hop pellets at end of boil for a more of a balanced beer.April 23, 2018Purchased
1 year agoThe kit is fun to make, the house smells great when I'm brewing and I enjoy drinking it by the bonfire. Great rich flavor and color.April 12, 2018Purchased
2 months agoSolid and EasyThis is a solid and tasty brew. I like to add some extra corn sugar to bring the abv up.April 12, 2018Purchased
2 months agoOutstanding AleI was surprised how good this brew turned out, lots of malt flavors that are sooooo smooth. I started in on it way too soon and, between me and a couple friends, it didn't last long. I am going to brew this again and next time let it bottle condition for a proper amount of time. If you are considering trying Caribou Slobber, just go ahead and do it. You won't be disappointed.April 11, 2018Purchased
3 months agogood starterthis was very easy to make and I bought this in the all grain version. great balance of flavors with not too bitter and not too sweet.March 29, 2018Amazing!Very easy instructions, tastes great. I chose the cheapest shipping option. It said it’d take 5 days or more to arrive but it shipped same day and arrived in 2 days. Overall very pleased with this product and the service.March 28, 2018Awesomeness says it all....Expertly packed with all necessary ingredients. Really looking forward to what promises to be a tasty treat!March 20, 2018Purchased
2 months agoFirst Home Brew Is a Winner!This was our first home brew and I must say it was very tasty. Multiple friends have tried it and the verdict is "please brew more!" And we'll have to - it was gone in a little over two weeks!March 13, 2018Purchased
2 months ago
- Browse 27 questions Browse 27 questions and 80 answersI'm a first-time home brewer making the caribou slobber that came with my brewery-in-a-box kit. Active fermentation started in only 2 hours after the boil and lasted for about 3 days before slowing down and the cap of foam receeded. (That was exciting!) It has been in the 6-gal, glass primary for 17 days now and I'm lucky to see an air bubble come through the airlock once an hour. According to the directions I am supposed to transfer to the 5-gal, glass secondary but I've read elsewhere that this is risky due to oxygen and infection. I've also read that leaving in the primary too long can create off-flavors from the trub. Full disclosure: I dumped the hop pellets, grain dust, etc. from the kettle into the fermentor. Oops!
Will this beer be okay left in only the primary or should I move to secondary before bottling?BEST ANSWER: You really can do either. We recommend a secondary as it creates beer with better clarity should help the beer taste better too. Sanitize the transfer equipment and carboy very well, then there is no risk of infection. If you transfer slowly and carefully, watching the end of the transfer tube to ensure liquid is not splashing and you have nothing to worry about for oxygen. The simple answer you can do it either way, and you will have to decide if you think a secondary is worth the effort. We think it is and guarantee the results of the recipes if you follow them...so why not do the secondary, if any issue arises, you can always get a replacement.Is it possible that the primary fermentation finished in just over 3 days? After the 3 days of very vigorous fermentation all activity stopped and the cap of foam fell back onto the beer. The temperature fell to around 58F. I moved the beer to 66F but still no activity. Currently my specific gravity is 1.023 and has remained relatively unchanged for the past couple days. Total time in primary is now 7 days.BEST ANSWER: It slows down drastically in 3 days but is not done. I would go 2 weeks primary then rack it in secondary for 2 more weeks. Temp a touch cold at 58 but yeast should be fine not sure what you used starter no starter dry or smack pack. See if it will go down to 1.010 . Test it before you bottle or keg if yeast problem with temp it will taste like garden hose water. I say your fine a brew on enjoy it it is a awesome beerWhat Gravity is this beer supposed to finish at? I left in the primary for 2.5 weeks and the Gravity was 1.024. Seems high.BEST ANSWER: I had about the same gravityI started my Brew about 5 days ago and followed the directions pretty precisely as far as I can tell, I've read them a few times to be sure... temp was and is as recommended. However I haven't seen bubbles in my airlock like I normally do. Any suggestions?BEST ANSWER: If you have residue from the initial reaction on top, then you are ok. I've experienced that many times I don't see as active a fermentation from Carbou as other extract kits.I am wanting to order this as a gift. I am unsure which yeast and priming option is best ?BEST ANSWER: I used the Danstar Windsor yeast and my brew came out perfect. I prefer to batch prime, so I used the priming sugar instead of fizz drops. It all comes down to personal preference, really. You could go with any of the selections and it'd come out great.Does it have a hoppy taste or is it mild ?BEST ANSWER: It's not hoppy. It has a nice balanced malt flavor. You could dry hop it in your second fermentation if you would like more hops flavor. One of the best beers I've brewed. Always a hit and ages really well. In fact, the true flavor of this beer comes out after being bottled for 4-6 months. Hide a few. Cheers!Do I need to use the fast pitch yeast starter with danstar windsor ale dry yeast? order info saying it is required but i did not order anyBEST ANSWER: Thank you for contacting Northern Brewer. No, you do not need to purchase Fast Pitch for dry yeast. Fast Pitch is used with liquid yeast to create a yeast starter. We suggest just pitching the yeast directly into the aerated wort, instead of rehydrating, as there is less room for error and it will rehydrate in the wort. Cheers!Do I need to pitch yeast for secondary fermentation? Also, it only came with dry yeast, should I buy the liquid too?BEST ANSWER: Secondary fermentation is to let it develop and to let the yeast clean up some of their own byproducts. Letting the beer sit on the dead yeast in the bottom of the fermentation vessel can sometimes create off flavors so moving to a second vessel gets the beer off the dead yeast. This secondary "fermentation" does not need additional pitching of yeast.
Do one yeast or the other. I think the dry yeast is fine, and makes a great beer. The liquid stuff is fun to play with but comes at a cost $.After 10 days in primary it went from 1.052 to 1.020. The last 2 days in primary and the first 2 in secondary the airlock hasn't bubbled at all. It still reads at 1.020. Room temp is usually around 63. Should I just let it sit or is there something I should do to drop the gravity a bit more?BEST ANSWER: I brewed this beer towards the end of June using the Danstar Windsor Ale Yeast. I left it two weeks in the primary, and a week and a half in the secondary before bottling. I too ended up with a FG of 1.020. Concerned that this was rather high compared to other beers that I've brewed, (mostly pale ales), I consulted the Danstar website and read through the specs on the Winsor Ale yeast. What I learned is that the Windsor strain of yeast does not utilize the sugar maltotriose. Maltotriose is present in wort at an average of 10-15% of all malt worts. The result will be fuller body and a residual sweetness in the beer. My original concern was that I might end up with over carbonated beer, or maybe worse (aka-bottle bombs) after adding 5 ounces of priming sugar to an already high final gravity beer. But given my new knowledge of the character of this yeast, I concluded that the fermentation had gone just as it should have. After 2 weeks in the bottle, the beer actually ended up with less carbonation than I expected. The beer definatley has the residual sweetness that Danstar said it would, but I'm convinced that this is the way it's supposed to turn out.I just bought a home brew beginner Kit from someone in the neighborhood who had bought it new 3 years ago and never used it. It included a Caribou Slobber homebrew kit. Everything was bought 3 years ago. My question is shelf life of the ingredients:.. is any ingredient in the beer kit good or bad or how can I tell? Would I still be able to use it, part of it, or should I toss it all?BEST ANSWER: Wow, 3 years is a long time. I would call customer support and see if they would replace the kit for you at no cost. Honestly, I think you have a 50-50 chance that it's half good, but if you are starting in this hobby, you really want to eliminate risk. If Northern Brewer is willing to replace your kit at no cost, or maybe just shipping, it would be best.does this brew have a strong or mild hop taste ?BEST ANSWER: It's a brown ale, so heavy on malt flavor and little, if any, bitterness from hops or hops flavor. When I've done side by side tastes, it is very similar to Moose Drool.I would like to do a full volume boil. How much water would I start with and how would I adjust the additions and their boil times?BEST ANSWER: I have never done a full volume boil of this beer. I have done several full volume boils of other types and usually use about 6 to 6 1/4 gallons of water and most of the time I hit the mark. Only one time did I wind up a little over but on that one I used 6 1/2 gallons. Sorry this does not answer your specific question.How long in primary and secondary? The instructions say 1-2 weeks in primary and up to 4 in secondary. I've made this before and did 2/4. I don't like testing gravity in primary in fear of contamination. I'm making this soon and would like the best recommended times. I'm in no hurry, can wait 6 weeks but don't want any off flavors either. Better to get it off the yes in primary before 2 weeks? Is 4 weeks secondary too long? thank youBEST ANSWER: I've brewed this beer three times...Love it! I keep it in both primary and secondary for two weeks each. That worked great for me all times...I don't do specific gravity so I can't answer that. Enjoy!!!Finished beer is black. No scorching took place during brewing (flame was out while LME was added at start of boil per instructions Saw some forums that stated this is due to caramelizing the wort. Some recommend adding the LME 15 min from end of boil. Any thoughts on this guidance or what else could have contributed to this? Thanks in advance.BEST ANSWER: If the final beer was black something went wrong
Mine was a dark solid brown not black I never let it pass 220 degrees during boil it was lightly a rolling boil and it came out great try it again dude and see what happen I followed the instruction to a TWhat pressures should I force carbonate Caribou slobber at?BEST ANSWER: I would try 20psi for 24 hours. Set it to 20psi, rock the keg back and forth on its side for about a minute. You will hear the gas absorbing. Disconnect the keg from the co2 and put the keg in your keg Aragorn for 24 hours. Release the pressure valve, hook back up to the gas and set it to 3psi (or your serving pressure), and try it. Should be pretty close, but you can dial it in from there.Would this be good on nitro? Is it dark enough? I have made it and LOVE it on CO2 but looking to get a nitro tap set up.BEST ANSWER: With nitro, you are literally taking co2 out of solution. If you drink the pint while the nitro is cascading then I could see this beer having an awesome aroma and great mouthfeel. After it goes away, it may be lacking. I would give it a try and see what you think.The kit instructions don't give a target abv. Mine is 4.33%, is that about right?BEST ANSWER: Hi Dave,
Thanks for contacting us! 4.33% ABV is certainly in range for what we expect from this kit. Let me know if you have any other questions!
CharlesWhy do you not offer Wyeast 1968/WLP 003 as a option for yeast? It's what the brewer uses, and what I prefer. Yes, it can be a difficult strain to work with, but the results are SO worth it.BEST ANSWER: 1968 is available on the website. YP003 is a limited release offering that is not currently available. If you want to order a different yeast on a beer kit, order the kit with no yeast, then add the alternative yeast to your cart - that is the same price and processed the same.Please help ! Its been 24 Hours since I put my first Caribou Slobber batch into fermenter last night. I pitched at right temperature and within a few minutes I saw bubbles popping out of airlock. I guess temperature dropped down to even 60 and remained in 60's throughout the day. Now I do not see any bubbles , nor do I see any Krausen. As I increase temperature, of the fermentation I see few bubbles. Have I wasted my first batch of Slobber ? Please advice, is it too late to get it right ?BEST ANSWER: First just a little disclosure. I have been brewing for about 5 years, mostly extract but I dabble in all grain as well (4 batches over the last two years. So I am not an expert.
I immediately think of temperature and oxygen when wondering how soon fermentation should start being visible. Just because you don't see bubbles or krausen doesn't mean that the primary fermentation process hasn't begun. It may take up to 36 hours to see action in my experience. If the temperature is in the recommended range of the yeast you used and you provided enough oxygen to the wort it should be good enough for your yeast to complete a full fermentation. Even with low oxygen, fermentation should begin normally, but you will eventually see a stuck fermentation as the yeast runs out of oxygen. So I am thinking you are seeing a delay due to the cold temps. If it doesn't come around after another 24 hours I would have Northern Brewer send you another yeast pack. Your may have received a bad batch. But I would bet that you will see some action in the next 48 hours.
Another suggestion, due to the slow start I would probably forget about transferring to a secondary fermenter. I wouldn't risk the exposure to oxygen. The benefit of using a secondary doesn't justify the risk of oxygen exposure. I would leave the beer in the primary for 3 to four weeks and let the secondary fermentation process run its course in the primary. This will give the yeast more time to consume the more complex sugars and clean the flavor of the beer up. But don't let it sit on the spent yeast protein for more then 4 weeks. Once your active fermentation slows down to a bubble every 5 seconds or so and the krausen begins to fall back into the beer, give it another two weeks. Then check the final gravity to see if fermentation completed and bottle it. I just brewed a batch of caribou slobber and left in the primary for 4 weeks and two days. I kegged it two weeks ago and it came out great. Good luck with yours. Hope it starts bubbling soon.Just brewed the Caribou Slobber tonight for the first time. Looking forward to enjoying this brew. One question I have for my fellow home brewers out there is this: I measured the OG at 1.061. Kit specifies an OG of 1.052. I thoroughly mixed the added water to the wort to bring it to 5 gallons, so I don't think I got a bad reading from stratification.
Has anyone else out there gotten such a high OG with this brew? (I'm not complaining by the way, I'm just surprised.)BEST ANSWER: I've brewed the same kit. Never took any og readings. I usually fill up the carboy to about 5 1/2 gallons. I would take gravity readings to determine if fermenting was done. I'd take one reading a day until it was the same 3 days in a row. If I wasn't sure I'd just leave it in the fermentor an extra week. Any how... it came out great.I am looking to do a full volume boil. Do I need to do anything different to the hop additions?BEST ANSWER: A full boil will give you better hop utilization so you wil need less hops.is three weeks in primary enough? I am not going to use a secondary. Should I let it go longer? Or should I be good to bottle after three weeks?BEST ANSWER: Check the catalog I believe 6 weeks start to finish is a better estimateWhat is the best temp to keep this at while fermenting? I have the Danstar Windsor dry yeast. Thanks.BEST ANSWER: I keep it in my wood shop/ brew cave. I place it on a rug do it is not in direct contact with concrete floor. I cover it with a black plastic bag to keep light off of the fermenter. I keep the shop temperature at 69 -70 degrees for a minimum of 14 days. I transfer to kegs and use gelatin and cold crashing to clarify. Start drinking after minimun of 14 days in keg.I want to add the Cherry puree to one of these kits. Would this be a good one? When do I add it? ThanksBEST ANSWER: I would add it to the secondary. If the puree has any preservatives in it, it may affect the viability of the yeast if put into the primary. I have found with all flavorings, it is best to add small amounts. It is very easy to overdo the flavoring. You want a hint of the flavor "behind the beer", not a malty fruit punch.What are some good extra flavors that are good to add to this beer for secondary fermentation?BEST ANSWER: It really depends on your taste, but chocolate, coffee, vanilla, oak, pecans, honey, and coconut might be worth your consideration. I've always wanted to try mint myself, but if I ever get around to it, I'll keep it a small batch brew.what should the ending gravity be on this. I started at 1060 2 weeks in primary 1 week in sec and Its at 1020. does that sound right it seems alittle high to meBEST ANSWER: That does seem a bit high. I would give it some more time in the primary fermenter, before racking it to the secondary. Take another reading in a week or so and see if it comes down. I would expect it should finish in the 1.014-1.017 range given that it started a little higher than normal.I bought & brewed this kit twice, and only after the 2nd brew did I notice that the boil schedule has the gold malt not going in until 15min left! Both times I just dumped in all the extract at the beginning and started the timer after the hot break. First time the beer was great (thus I bought it again). 2nd time is currently happily fermenting. How much better would this beer be if I had followed the instructions?