Few questions for the OP that I didn't see addressed in the thread.
1. What kind of fermenter did you use for aging? Have people had varying success with the allowed oxidation of plastic vs glass and how it compares to a real barrel?
2. Why is there such a difference in the yeasts everyone is using for different clone recipes? A lot of people swearing by SuperYeast, but then a lot of people using many packs of English Ale or Irish Ale... Can someone give a good reasoning why you chose what you did or have results?
Thanks for the info folks; I'm excited to brew this.
I would imagine the people using 4 and 5 packages of yeast don't know how to make a starter.