Mild ale and maturation times.

[mysterio]

I'm brewing a mild ale with an OG of 1.033 which I started on Sunday. I've heard this style can be drank a week after brewing without any immature flavours, is this true in anyones experience? Fermentation seems to have finished today so i've added my auxiliary finings and i'll probably be corny kegging it with isinglass on Friday so we'll see what happens. I freely admit I'm doing this because my beer stocks have ran dry rather than any sentiment for the beer style

Here's an interesting article:

http://www.byo.com/feature/1476.html

And radio show featuring the guy who wrote it (#33):

http://www.podcast.net/show/3206

[Totem]

Some interesting information there.

[flytact]

I've not done the BYO version, but I have made milds before that I did 1 week primary, 1wk secondary and then force carbonated. The beer tasted fine and had no noticeable change over the next few weeks.
As for the wheat go for it!

[oblivious]

Sorry posted this in the wrong place!

[steve_flack]

The beer may be drinkable after a week but probs better with a bit longer. It's worth remembering that most pub beer is not much older than 4 weeks old - usually much younger.

That's not to say that you should try and emulate what happens in pubs - their beer would probably be better with a bit more maturation.

[mysterio]

Great links oblivious but I dont see how they relate to mild?

Anyway this beer was good a week after fermentation, and great after two weeks. After a month it was starting to decline.

[iowalad]

I like mild/browns well enough. Mind you the only milds I have ever had have been my own and one microbrew version here in the States.

Do agree that a 3.2% mild starts to go down hill fairly quickly.