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Isn't Cold Ipa just the new hip name for the India Pale Lager that was trendy a few years ago?

I used our old ~ 170cm tall kitchen fridge, the thermostat was getting wonky but since I use an external one and the compressor is fine it got a few more years to serve. Space issue can be solved with a saw btw, if you take out the door shelves, the plastic liner usually has ridges where you...

That looks somewhat similair to a mild I just put in the kegerator, I used Simpson Vienna as base, crystal light and dash of dark crystal as flavouring malts, and quite a bit of dark sugar.

With my summer bitter I got the glorious idea to dry-hop in the keg, leading to a clogged up beer post when it came time to draw the first pint, a lot of swearing, beer overflowing due to hop debris acting as nucleation sites when I tried to switch for a new beer post, and ultimately me...

No pics but 3 out of my 4 plants planted last year died, I suspect due to crowns left too exposed during winter( it gets down to minus 30-35 here). I moved the survivor to a better spot and let 4 bines grow, only to realise they were bull bines a few days ago, cut them down and gonna let some of...

Ignorance is bliss...

Probably a little flavour and slightly higher abv. Be sure to use the premium fancy cane sugar.

Just add it in the last 10-15 of the boil, you can dissolve it in a pot with a bit of boiling wort then pour it back in.

So I've brewed a few ales since the last one I posted. A red ale that sort of failed as a red but turned out a decent brown, a Bramling X/EKG bitter and I have a light/pale summer bitter fermenting right now. Next is a mild. For anyone interested in my brews I will due to limited time due to...

I have 3 base recipes for bitter I use, one light TTL inspired one, one copper with a dash of amber malt and a deeper hued kinda amber one, shifting around hops a bit between brews. Then I have probably settled on a late victorian-era inspired house porter recipe, and the same for bottled stout...

I prime my kegs with 70g white cane sugar and keep them at 10-12c at enough pressure to maintain ~2vol. Lower the glass to "splash" in the beer for a few seconds at the last bit of the pint to get a little head and knock out some fizzyness. Sounds what basically all homebrewers making British...

Just be prepared a beer like that may need up to half a year in bottle to really come together.

1m cells/L/p seems a little low for a beer of this gravity, I usually pitch a little above that for session-mid strenght ales (1.035-55). What was the grain bill and mash regimen like?

Ordinary bitter and mild was the bog standard pint still, so about 3-3.5% I'd reckon.

In that case I stand corrected, I have studied and think I have gotten a pretty good hang on what to do in order to brew a traditional/"good old days" (best) bitter but in the case of milds I am still very much a novice. I am gonna re-work the recipe a bit for my coming mild, as I want it to...

A lot of technicalities to learn to get a hunters permit...

I saw some docu about that, and a Russian policeman who was part of the security stated they gave up on trying to keep counting at around 500 000 visitirs, and at least as many more came after that. They also had problems with young soldiers and policemen going AWOL and joining the crowd...

During the heyday of the modern Mild, a breweries Best Mild would often contain a few percent of roast malt. Although Black or Chocolate, or a combination of both, would be more common.

I have a mild planned to be brewed soon, Inspired by Ron's 1952 lees best mild recipe. 20L (in fermenter, 21L post boil) batch, 83% efficiency. I use Simpsons malts Vienna as base 6% Crystal Light 3% Brown Malt 3% Chocolate 2% Black. 8% invert 3, maybe a bit of caramel colour if it does not...

In broad terms though, is not the headspace in a "normally" filled bottle and a keg in comparable portions of the total volume? That is why I just use the Beersmith suggested amount of sugar for bottling the same amount that I keg, granted I calculate on 18L but in reality fill closer to 19, but...