Well, the slap pack is the primary recommendation, with Danstar offered as a dry yeast alternative. So, I think it’s “meant” to be slightly drier than Danstar gets it.
At any rate, I have Chinook in primary and Dry Irish on deck. I think I’ll do Caribou Slobber again for number 4, but will use the slap pack this time. Will make for an interesting comparison.
Mine turned out fairly well. If left in the bottle for at least three weeks, then more caramel/molasses flavors start to come out. To me, it was a little sweet, so I felt that I may have messed up my first brew. It could be slightly drier, perhaps a little corn sugar? But I would definatley let it sit in the bottle for three weeks!
Just adding to this very old post, my Caribou Slobber OG 1.053 was pitched with a stir-plate yeast starter of the Windsor British Ale yeast and it only got down to 1.016. Seems to be a common experience, just wanted to add to the overall information
