Dennist2 Posted October 4, 2013 Share Posted October 4, 2013 Got a cheap just out of date Muntons Midland Mild concentrate. 1kg of Coopers brew sugar then made up to 23 litres In the FV for 12 days OG 1.040 FG 1.012 1 week in the bottle with 2 coopers carb drops and its a dead ringer for Tenants "SweetHearts"[happy] It tastes nothing like a homebrew? Nice head and very flavourful. I reckon this will be gone by the end of the weekend[devil] Link to comment Share on other sites More sharing options...
GrahamB8 Posted October 4, 2013 Share Posted October 4, 2013 Dont ya love it when a plan comes together Link to comment Share on other sites More sharing options...
Beerlust Posted October 4, 2013 Share Posted October 4, 2013 Dont ya love it when a plan comes together I have no idea what you are talking about. [whistling [wink] Anthony. Link to comment Share on other sites More sharing options...
Hairy Posted October 4, 2013 Share Posted October 4, 2013 Does Hannibal brew English Milds? Link to comment Share on other sites More sharing options...
GrahamB8 Posted October 4, 2013 Share Posted October 4, 2013 Does Hannibal brew English Milds? "What are you talking about fooool" doesn't eveyone like a mild ? For all those who like to dabble in grain I made this one and it was exceptional http://www.donosborn.com/homebrew/Beer_Log2012.htm#mild Link to comment Share on other sites More sharing options...
Hairy Posted October 4, 2013 Share Posted October 4, 2013 Looks good. A mild has moved up to number 2 on my to-brew list now. I have just run out of my mid-strength beer and it is always good to have some middies handy. Link to comment Share on other sites More sharing options...
PB2 Posted October 4, 2013 Share Posted October 4, 2013 My house beer is a mid-strength ale, which is lately a loose interpretation of an English Brown Ale - Mild but a little more hopped up.[whistling Normally use Marris Otter and Dark Crystal but I brewed a batch today using 2.5kg of Navigator (pale malt) and 500g of PB2's Crystal Malt (colour spec' unknown but the aromas of honey, toffee and biscuit are delightful) [love] Hopped it up with 20g Cascade (15min), 30g Wai-iti (10min), 40g Calypso (5min)and 25g Citra (in the cube). Link to comment Share on other sites More sharing options...
PhilboBaggins Posted October 5, 2013 Share Posted October 5, 2013 Sounds like a loose interpretation indeed, but tasty. What kind of yeast Paul? Or do you just stroll into the yeast lab and distract the professor dudes with an elaborate riddle while you fill up a stubby with slurry? [lol] Link to comment Share on other sites More sharing options...
PB2 Posted October 5, 2013 Share Posted October 5, 2013 The lager cellar maintains our commercial ale yeast. From time-to-time, I might front up with empty PET bottle in hand and my best version of "puppy eyes" hoping to be directed to the current yeast tank.[biggrin] Will probably ferment this one with 3 sachets of yeast from the Australian Pale Ale kit - it produces very clean and thorough ferments. Link to comment Share on other sites More sharing options...
Hairy Posted October 5, 2013 Share Posted October 5, 2013 Paul, what temp did you mash at? I am planning on mashing at 70 degrees for 30-40 minutes and ferment with Windsor. It should have a nice body (unlike me) [biggrin] Link to comment Share on other sites More sharing options...
PB2 Posted October 5, 2013 Share Posted October 5, 2013 Didn't check the mash temp[whistling I had the strike temp at 75C - with a 3kg grain bill and 1kg : 4 litre ratio, it usually comes up in the very high 60s. Mash time was about 90mins. Link to comment Share on other sites More sharing options...
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