RoomWithABrew
Landlord.
Did you use a yeast calculator to work out that you needed a starter and what size starter did you make?
Reused it from a previous brew so knew there was more than enough.. definitely overpitched. It was going like the clappers within a few hoursDid you use a yeast calculator to work out that you needed a starter and what size starter did you make?
This is purely anecdotal but in my experience my ordinary bitters and milds typically ferment very quickly, and I generally find they will ferment out fully in about three to four days, with the bulk of the fermentation in hours 12-36. I mostly use CML yeasts either Midlands (Nottingham) or four (which I assume is S-04).Do low ABV beers generally finish fermentation very quickly? I brewed a sort of a mild this week with a yeast starter and within 24 hours the krausen was already dropping. This is the first time I've brewed a beer in the 3-4% range. I'm going to stick it in a mini keg but I'll probably wait another few days at the least
Three U S gallonsThe first two brews for me in 2023 are milds..
I think the best description I saw of strong Mild Is throwback Mild as it is meant to be much closer to pre WWI Mild, the Graham Wheeler clone of Sarah Hughes Ruby Mild (at 6%) so not quite the above level is a nice example of why a strong, malty lightly hopped beer can work really well, likewise if you look at some of the Scotch Ales.Is the 7% mild named oxymoron mild?
I would agree (it’s more a case of you sadly can’t get many Modern Milds in this range and Scottish Ales are one the few examples of strong Malt driven ales). As a style it really is a case of if you want it you probably have to make it yourself.I make strong dark Scottish ales like Old Jock, Traquair House, and Skull Splitter but I would not call them milds.
Haha. I started reading about some of these heritage recipes that Pattinson loves to dish out and I think a couple of them arounbd 1820-1830 had an XX suffix. Anyway I had a unopened, but loose packet of 250g of fuggles cones I wanted to use up so I thought, what the hell, and knocked up a strong one with about 65 IBUs. It's tasting really good and not at all bitter!Is the 7% mild named oxymoron mild?
Does it go back to Sir Walter Raleigh who brought back a key ingredient from Virginia I.e tobacco.This link is really off-subject (it's not talking modern mild!), but as the thread has wandered a bit it might help?
A Short History of Mild
It's 15 years old, so Mr Pattinson's views might have changed a little bit?
I'm currently enjoying a "Truman 1909 X" (X-Ales morphed into "Mild") having ripped the recipe out of Mr Pattinson's scribblings. 6% ABV! It represents an early beginning to darker Milds and a rare use of crystal malt in those days. A more recent recipe (1939, same brewer) halves that to 3% ABV.
... and who invented the bcycle.Does it go back to Sir Walter Raleigh who brought back a key ingredient from Virginia I.e tobacco.
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