The fifth mild

[prodigal2]

Some people seem to bung ingredients in because that's what they have in stock and end up with a grist as long as your arm.

Or there's the other one where you bung the ingredients in because a) you pretty much know they'll work and b) you get precious little time to brew and even less time to plan it so when the opportunity arises sometimes you just gotta go with what you got in the store cupboard

Somehow I knew at some stage you would pull up that comment,

I totally admire P2s approach to brewing and he certainly impressed some of the more experienced LAB members with his rationale for what he did .

Its the closet OCD side of me, I want to understand ANd yet there is the there is so many beers... and hops... and malts and ....yeasts. I just wish I had been to more LAB meets as you guys have covered sooooo much really cool stuff... And then there is the Durden park connection...
So someone has recognised I'm not completly mad

Will there be any bottles for a snifter at January LAB, P2?

Dunno Yet, I will be in four other countries before I get to the LAB meet, the again my wife will be meeting me in the UK for Chrimbo... we will see... Then again the wife will be joining me in the UK for chrimbo..... wee will see what beers the wife sorts out.. then again....

[Matt]

Well I bagged this up today(I use 5L winebags for my milds, with a oxygen barrier), whist I was brewing a Samual Smiths Oatmeal stout.
It dropped to 1,008 and is very Goldingy, which is great though masking slightly the malts, hay ho, its going to be great quaffer and is just what I needed, and I have already had 2 pints and another 2 are on the cards

Matt did you get round and brew this at the WE?

Hi Phil, yes I did it on Saturday and with the 50/50 goldings/fuggles tweak. I too had not brewed with Fuggles before and I was itching to crack open a pack. S-04 is doing the business at the mo and I'm looking forward to trying it. I'm going to dust down one of my cornies for this one.

Glad I looked around and stumbled on your recipe

Matt

[prodigal2]

Hi Phil, yes I did it on Saturday and with the 50/50 goldings/fuggles tweak. I too had not brewed with Fuggles before and I was itching to crack open a pack. S-04 is doing the business at the mo and I'm looking forward to trying it. I'm going to dust down one of my cornies for this one.

Glad I looked around and stumbled on your recipe

Matt

Don't thank me or hate me till you have tasted it
I will be interested in your thoughts on the Fuggles, and infact any comments on the recipe Also i am now drinking this now, it will develop over time into a brown ale, but the joy is to have a quick tasty ale on tap(about 10 days by my calcs).
I did once take a bottled mild to a LAB meet, which I bottled on a saturday, flew to london on a sunday and was drunk on the monday, and I was not laughed out of the guild, infact folk thought it was apint they would be happy to pay for

[Matt]

Superb. Is that 10 days including force-carbing?

What's the s.p on the idea that it develops into a brown ale? Do you mean that the flavours deepen etc?

Cheers,

Matt

[prodigal2]

Well lets say I primed with 2g dark sugar per litre and I am now drinking this mild.

With force carbonating I can't comment as I have never done it.

The brown ale comment, stems from something that GW mentioned that brewers used to sell their cask milds, when bottled by the power of marketing they become a brown... In truth when I have left a few bottles for a month or a few they do taste like a brown ale.

I'm nervous now that you like, what is my own formulation. Its like sitting a exam..

[Matt]

Wilco Phil.

Had a hearty whiff of the fv tonight. Krausen dropping and it smells very good. I managed to resist drawing off a trial, will wait until the weekend.

I'm looking forward to it, and I'm sure it will go down a treat - I think we have similar tastes, going by the Zarzamoro experiment.

Matt

[prodigal2]

Heres hoping Matt. I do think we have similar tastes.

The wife is in blighty at the moment, and shes drinking mild tonight(something she would never have had any interest in a 8 months ago), so I must be doing something right...... I think

[crow_flies]

I am doing a version of this today - | have some first gold, so will use this, only thing is that they are 8.3%, any thoughts on quantities? assume it will mean reducing the boil by an amount, but steep can stay quite high to give plenty of hop aroma?

\i'm also roasting some barley as didnt have any roast, only plain - not sure how long to do it for, will just wait until it starts to brown i think....


ah well it will all come right i am sure!

any thoughts on wether the gold in castle rock black gold refers to the use of first gold in the brew incidentally? woul dlove to brew a version of that its a smashing tasty mild...

/CF

[prodigal2]

Long time no see CF Hows the Wherry experimentation coming on?

Bittering wise, look towards 19IBU, there is the DaaB EB hop calc here:
http://www.jimsbeerkit.co.uk/calculators.htm
First gold is a hop that I have note brewed with. Are they the one with slight marmalade overtones?

Late additions are up to you really, just remember you don't want to over do it as your looking for balance and the grain does not want to be masked. The sugar addition should add a slight fruity caramel note.

Hmm and I have another beer on my to drink list when I'm in Nottingham again

[prodigal2]

Ooops, I have never roast barley, but I think you are right, there is something I think on the CBA site.

Good luck on your brewday CF.

[crow_flies]

Long time no see CF Hows the Wherry experimentation coming on?
First gold is a hop that I have note brewed with. Are they the one with slight marmalade overtones?

Havent brewed any wherry lately, drink lots of it though... funnily enough the local pub has been sending lots back recently, has been going cloudy and off very quickly - something changed for the worst for a while anyhow....

I've never used first gold either, but I got this description from the charles faram website - its says orangey, so you could be right.
"Well balanced bitterness with fruity, slightly spicy and orangy/citrus notes"

Yeah Black gold is really nice, its very dark, but it tastes a lot lighter than it looks, nice fruity aftertaste if i remember. My lad introduced it to me, he is across in Nottingham at the uni.

The oats toasted ok, just slightly browned them and they certainly tasted roasty....time will tell.

cheers!

/CF

[prodigal2]

Sounds like you have educated your lad well

I kind of figured that your wherry experiement would go on a backburner, once you could get on tap localy

Are you going to post this in the brew days?

[crow_flies]

I ought to really, didnt take any pics early on - let me see if I can find the camera and get the last bit on film - havent updated everyone with the brewery either - got the 3 ss vessels in full swing now as well`-`fitted with sight glasses, just need to do a couple more bits - like fit thermometer to mash tun and HLT.

/CF

[Matt]

Mine was down to 1010 yesterday so I kegged it. I had a cheeky pint and its a cracker Phil

I reckon First Gold will suit this really well CF

Matt

[prodigal2]

Mine was down to 1010 yesterday so I kegged it. I had a cheeky pint and its a cracker Phil

I reckon First Gold will suit this really well CF

Matt

Glad you like it Matt , as you can see it is open to alsorts of experimentation,

I guess I better get some first gold in for the new year