Preparing Beer for Bottling

[MARMITE]

I brewed a Mild which I am intending to bottle. The OG was 1042 and I pitched with a starter using 2 sachets of 04 two days previously. Fermentation was very quick, after 20 hrs OG 20, after 48 hrs 13 and after 72 hrs still 13. The yeast has now settled (after 72 hrs) with no residual head so I have put a lid on the fermenter with a bubbler. There is a two inch air gap between the beer and the lid.
I would be interested to hear your views -
1. Do I transfer to a secondary for a few days before bottling and put in a cool place?
2. Being a Mild the clarity isn't a problem - so shall I bottle straight away?

My main concern is to avoid the possibility of infection as I have had a couple of brews go off before.

[Buzz]

I'd bottle now. I find that too much yeast settles out when using a secondary which results in insufficient carbonation in the bottle.

I personally only use a secondary when I'm going to keg and want the beer to fall bright first.

[macleanb]

At least on my part - from GW. He is most specific in his advice to let the beer fall bright before bottling...

[Graham]

At least on my part - from GW. He is most specific in his advice to let the beer fall bright before bottling...

Yes, Wheeler gets a fair airing, a couple of pages, in the latest CBA Brewer's Contact, and the bottling methods are one of them.

Mild, however, is meant to be consumed quickly. The definition of the term mild has changed by popular opinion as far as beer is concerned. The term really means, fresh or immature, just the same as is still used to define cheese today, not anything to do with hop flavour. So if it is bottled early, it will be drinkable earlier. It would be okay to bottle it now.