Geordie, Mild Review

[JKaranka]

Pretty much finished fermenting by yesterday, gravity sample tasted great. Yeast still active but dropping of the top.

 

[JKaranka]

I transferred this to the pressure barrel and it shall be drank on Friday

 

[JKaranka]

Had a cheeky couple of turkey basters and it's nice. There used to be a strong vinegar / sulphur smell but it's been replaced by a dark fruit / sultana sort of aroma. The yeast seems very prevalent in this, and I'd recommend it (Newcastle dark ale yeast). It's light, with a smooth chocolate flavour reminiscent of those raisin milk chocolates. The yeast has not flocculated yet, so it has time to further improve.

 

[steb]

i want to batch prime this next week .ive used 85g for bitters and 145g for lager .what amount would be best . oh yeah i will be bottling the mild
thx

 

[JKaranka]

Good light, chocolatey mild. Was drunk just over a week after fermentation ended so I assume it would improve. Only funny thing was a swampy smell it had!

 

[nobyipa]

Just opened my 1st bottle of mild this afternoon

I made it up using
a 650 gram jar of potters malt extract from holland and barrett
650 grams of light spay malt

primed with 126 grams priming sugar

looking through it looks ruby in colour

decent pint

 

[mickthetrick]

mixed this kit up last week. made up with 500g lsm, 454g golden syrup and 250g of table sugar. replaced the yeast with 11g packet of danstar/nottingham ale yeast. went of like a rocket and there was a great krausen after 12 hours. brewed it short to 4 gallons. og 1050
will report back with result as and when. looking forward to it as its a nice kit for a very reasonable price.

 

[mickthetrick]

well here it is . only kegged a week ago and its very drinkable. :thumb:

 

[oldbloke]

I've just bottled my go at this kit. Noticing how many people here bottled/kegged at 1010 or above when the kit instructions reckon on 1005 - maybe that's because we all use spraymalt instead of sugar?
I had to transfer mine from a 5g bin to demijohns partway through, so this afternoon I had the leftover 1/2 pints from 4 demis, and I have to say it's pretty tasty already, just wants carbing up a littlle bit.
Why did I have to transfer?
Mould. About a week in I noticed a few spots of mould on the surface (pretty sure it was anyway). Figuring I had little to lose, and that the mould would be growing from the top so what was below could well be OK, I ladled off everything that looked remotely dodgy then siphoned from the bottom. Lost just under a gallon but the mould didn't return - and the taste off the siphon was OK. Also figured if mould was growing the yeast might have given up (it was at 1015 at the time) so bunged some Safale S04 in.
Also, I put a phial of ClarityFerm in at the start - my wife's coeliac and we're hoping this enzyme will chop up the gluten molecule so she can drink real beer again. We'll know within 24 hours of her trying the stuff...

 

[devexwarrior]

Got one of these from Wilko today with 1kg of brewing sugar., on at 1040. All the better for getting 20% off at the tills, making it 20l for £11 all in. I hope it's as good as people say - I like a nice Mild, but living in Wales it's not easy to find.

 

[devexwarrior]

FG 1005 giving a healthy 4.9%. Cooling until Thursday then I'll keg it - not going to bother with finings.

 

[devexwarrior]

Kegged (along with half the contents of the blow off bottle - twit) followed by 4 days warm conditioning with a couple more coming down to garage temp. Very nice indeed. Mellow and a pleasant nutty flavour developing. Great head retention. I need to shift it to the man cave tomorrow so it might need to resettle, but I'm confident it will do its main job - keeping me away from the Christmas ale for a bit longer.

 

[devexwarrior]

Final verdict. Devexwarrior supped the Mild of Geordie and it was good (Book of Ale)