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how did this one work out? Was the 30 day primary fermentation noticeable in taste in the finished product? Seems long to have it sitting on its trub, but would be convenient for me to just leave it. Curious.

Mine is totally ready to bottle. Im gonna take your advice and assume the yeast count is still active despite adding about 2 shots worth o the 40% Jameson Irish whiskey. Like you, I used the 1968 ESB. The flavor was pretty spot on when i sampled, lets hope it conditions well to keep that flavor...

There are a few issues I had that would make for an inconsistency to your results, one being boil size (too low), the other being that i did not see the 5 and a quarter gallon batch size. Nevertheless, i racked from the primary on saturday onto my whiskey oak chips (and threw the whiskey in...

Thanks for the update! I also brewed this last weekend, and had some changes to be made due to availability too. My Crystal was 45 and 75?! Must be much disturbance in the Crystal Malt market. I stuck with the flaked barley only because it looked fun. My SG was significantly less than...

hmm, this all sounds more like airing on the side of caution to me. Ive bottled about 10 times with both screw on top growlers and screw on top clear gallon wine jugs. All have bottle conditioned for about 3-4weeks before consumption. No bombs, no problems. The wine jugs are much thicker...

love that ridiculous name! Will have to try this.

Thanks for the timely response! I pushed this one back to next weekend as well, glad I saw you change something in the recipe. Why might I ask are you taking out the flaked barley? Just to switch it out with toasted malts? Also wondering if my plan to put the whiskey soaked chips in will...

Going to try this one, this weekend. Gonna add some Jameson whiskey soaked oak chips. Is this one still in a bottle or tried again recently? Would like to know how its aging.