I bought this to make for Thanksgiving, and ended up waiting too long to make it. I brewed it 12 days before Thanksgiving and after NINE DAYS of active fermentation in my primary, I transferred to my secondary to cold crash it and serve for Thanksgiving. At a temperature of about 45 degrees, it was still making bubbles in my secondary when I kegged it. At first, it had a sweet taste to it and I knew I had not given it long enough. Now, a week later it is mellowing nicely, the sweetness has blended nicely into the beer, and I am really enjoying it. It has a medium body, a nice white head to it, very little aroma, and a real nice mouth feel. I hit the original gravity exactly (very rare) and my final reading put it at about 6.1%. Next time I would leave at least two weeks for the primary, and two weeks for the secondary, and I think I would add some stronger hops at the end of the boil.
Reviewed by: Old Site Reviewer from United States.