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I'm trying to formulate a common strong ale from the UK that seems appropriate for the time of year and I remember as being pretty good last time I had it. Its from a small brewery (Badger) in Dorset, southern England. The difference being is that its flavoured with licorice and damsons...

I fermented a standard bitter recipe with a vial of Yorkshire square yeast that i picked up on visiting the White labs tasting room in Nov. From most of the reports it appears its highly flocculant and that was what i was expecting. However after 3 weeks in primary and 2 weeks in a keg its still...