FWIW, Heady is a very different brew. It's intensely hopped. I had it (and dont like it) but everyone in VT is crazy for the stuff as they can not keep it on the shelves.
If you do get a 4 pack, heed this warning (and I'm being very serious). For every can you drink, you NEED to drink atleast...
Hey, If I remember (it's been a while since I brewed this kit) I soak the chips for 1 to 2 weeks in a 1 liter flask. On that note, the chips are solid, so I'm not sure if their is any permeation into the wood or not.
Brew completed last night. Followed Jesters ingredients and method(s) except for couple of personal additions (like by aerating wort by pouring the 2.5gals from brew pot to ale pale several times).
Currently very happy yeast and stable at 72*
Just an FYI, I just recieved an email from Dave Steinman at OtterCreek. He has confirmed that they did indeed acquire the mountain ale recipe as well as the head brewer from the Shed. They will continue to make mountain ale!
Of course, this will not stop me from trying to clone it...
Hey, just checking in. Been home brewing for about 6 years now, all extract so far but looking into diving into all grain.
Found this site while looking for my precious mountain ale..
I call this the MOAK (Mother Of All Kegerators)
5 tap, 5x5gal sanke D kegs. It's an old Perlick dish chiller coupled with a external fridge thermostat.
I've brewed the NB Bourbon Barrel twice as well. I use Makers Mark, and deviate a little by soaking the oak chips longer than specified. I give out bottle and growlers to friends and family fro Christmas as I'm not a whiskey/bourbon drinker. I've been told its excellent tho'