I've not brewed this strong mild before, does anyone have a recomendation for the yeast? I'm finding it difficult to call - it should be a little sweet so that may suggest a yeast without too much attenuation, but on the other hand its a quite high OG for a mild, with a lot of crystal, so I guess it may need more attenuation to stop it being overly cloying.
Looking around the forum a fair few people seem to have used S-04; I'd been thinking liquid but if S-04 is good in this (rather than just convenient) then I'm not averse to making life easy

Cheers
Kev