Home Brew Forum

Knocked up a recipe on Friday night based on the Hoddesdon Dark in Ollorson, but decided against the late hop additions. I've not brewed a mild before - hope dropping the late additions is OK, but I didn't want too much hop flavour.

3.16kg Maris Otter
0.32kg Wheat malt
0.32kg Crystal
0.16kg Roasted barley

60-odd min mash at 64C

Challenger 7.1% 30g 60min (~23IBU Tinseth)

Got a shade over 5 gallons at 1036 so pretty much as expected.

I'm using Fullers yeast recultured from the bottom of a couple of bottles of 1845 - I thought that it wasn't gonna work as there was little activity yesterday, but thankfully there's now a fermenter full of foam in there so I reckon all is well . I'll harvest off the slurry and reuse in another few batches - probably a best bitter, maybe a porter or an old ale.

I looked at doing that recipe too, hope it turns out well for you.
I used WLP002 twice recently but have yet to sample the results. In a podcast I listened to today it was suggested that after an initial ferment at 19-20°C it's worth leaving WLP002 a good couple of days at FG to clear up the diacetyl it produces during the ferment. Whereas I might with Notts or S-04 have a 7 day primary before kegging, I'll really leave WLP002 for a full 10 days, I don't think this yeast should be rushed out early.

SiHoltye wrote:I'll really leave WLP002 for a full 10 days, I don't think this yeast should be rushed out early.

I think that's recommended with this yeast - it's prone to diacetyl if you don't let it clear up after itself. Seems to be going well so far - the last time with this yeast wasn't a great result - let's hope this is better...!