Caribou Slobber

DogboyBrew · Jun 11, 2014

I've done my share of searching and reading about this kit. I wanted to see what(if any) changes anyone made, not necessarily to the recipe but to the process. Mainly temp, I haven't seen too much discussion on ferment temps for this one, but I've seen great reviews on the finished product so I want to make sure everything is dialed in just right.

Also, I am about a week out from brew day(due to lack of usable carboys from other batches) and wanted to see what yeast went best with this one. The kit came with the Windsor dry yeast. Does this produce good results or should I look into swapping for another? And should I re hydrate, I've seen so many mixed opinions on this topic, and I personally never have attempted to re hydrate due to lack of HBS in my area in case something went wrong.

Thanks!

user 125195 · Jun 11, 2014

Caribou Slobber was the first kit I brewed when I started a couple years ago. I used Windsor yeast, didn't rehydrate, didn't oxygenate and didn't have good temperature control for the fermentation. The fermentors probably averaged at least 70 degrees. At 3 weeks after bottling it was a bit harsh but still tasty. Two months later it was awesome. If I were to brew it again I'd rehydrate the yeast, oxygenate well and kept the fermentation temp down (I have a dedicated freezer fermentation chamber now). I think temp control is probably the thing that will affect the results the most. The caribou Slobber will taste better sooner if you can keep the temp in the mid 60s.

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DogboyBrew · Jun 11, 2014

I converted a mini fridge with a temp control, so that isnt an issue(anymore)

Thanks, you gave me some of my confidence back. It's always good to hear(read) success stories after mistakes. Takes away the 'Im a total failure' feelings haha.

flars · Jun 11, 2014

I've brewed quite a few Slobbers. Have a few 8 month old Slobbers still conditioning. Always used WY1332. Check the manufacturers web site for optimum fermentation range for the yeast you ordered. Some yeasts are best in the cooler part of the range and others on the higher side of the range.
I have never used anything but 1332. Very pleased with the results especially after long conditioning.
Rehydrating dry yeast will always give you better results.

grizzly2378 · Jun 11, 2014

I have Caribou Slobber fermenting right now. I used the Wyeast 1332 and kept the temp under 70 for the most vigorous period of fermentation. I'm a few weeks in now and temps are in the mid 60s generally (don't have a controlled fermentation chamber). I took my first gravity sample a few days ago and it tasted good, no noticeable off flavors. Plan on letting it sit a few more weeks before bottling.

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DAJDive · Jun 12, 2014

I've made this many times. Always had good results. I've got a Slobber in a primary now. I believe I've got a stalled fermentation. Pitch temp was 65F. Had nice fermentation the first 24 hours, then stopped. I haven't checked SG yet. I used Nottingham yeast.

This is one of my favorite beers and like what others said, it gets better with age.