Brewed this a while back and kegged the entire batch, i've never tried the style and had no expectations. Did the extract and used nottingham. Fermented at ambient temps (68-70F) for 4 weeks then kegged (no secondary). One of my best beers to date, force carbed at 7psi @ 38F for 2 weeks and it was perfect. Smooth with a great bready and grainy taste to it. Highly recommend, a fantastic sessionable beer.
Reviewed by: Old Site Reviewer from United States.