Self Made Alehouse
- Reaction score
- Rochedale South
Coopers real ale kitcremmerson said:Ummmmm... Any cheap and easy kit interpretations? I'm on brew number five, third go with specialty grains and hops, but don't have the confidence to design yet.
No, but it would be better than any other dry yeast. Mild really benefits from the esters of a good yeast filling it out.tiprya said:Does windsor stand anywhere near 1187 or 1469 in terms of flavour for a mild?
I was going to brew one this weekend, but my 1469 starter developed some sourness, and I doubt I could get some new liquid yeast in time for this weekend.
I'd have a crack. Have used three different yeasts with that recipe and while 1469 is the favourite, the other two have still been great. The grist really comes through with all, you can some nice esters and the short high mash works well.Arghonaut said:Been meaning to do manticles dark mild for a while, have some 1084 running in a fermenter at the moment, how would it go as a mild yeast?
I've never even tasted a mild before, and this is my first run of beers with 1084, should i run it at 18 or up it to 22 - 24 for more esters?manticle said:I'd have a crack. Have used three different yeasts with that recipe and while 1469 is the favourite, the other two have still been great. The grist really comes through with all, you can some nice esters and the short high mash works well.
I have used 1084 in the better red than dead recipe and I reckon it would fare well in the mild.
Nice!. I mostly brew APA's and AIPA's but have fallen in love with these things lately. So much flavour for such a low abv drinkawall said:I was going to brew a mid strength pale ale but I saw this thread, so I brewed a mild instead
I used marris otter, crystal 60 and some choc malt. Hops were ekg and a bit of Chinook at flameout just for kicks. Fermenting with s-04.
It was my 2nd all grain batch and only got 65% efficiency with my biab setup. Was aiming for 70-75% so og is pretty low @ 1.032.
Just plugged this into brewmate. Seems pretty low even for a mild. 3.24 abv. I try and aim for between 3.5 - 4 abv. Biscuit and roast barley would make a big difference to the taste but not add a lot of body. Maybe try upping the base malt a little. Never tried Windsor yeast though so that could have been the difference.lukasfab said:I done this one, been sitting in the keg for few weeks degassing it as I over carbed :angry:
its getting there but it really tastes thin and not much flavour?
2.600 kg Pale Ale Malt (74.1%)
0.483 kg Caraaroma (13.76%)
0.300 kg Munich I (8.55%)
0.126 kg Chocolate (3.59%)
22.0 g East Kent Golding Pellet (5.4% Alpha) @ 60 Minutes (Boil) (1 g/L)
15.0 g East Kent Golding Pellet (5.4% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
Single step Infusion at 69°C for 30 Minutes. 72c 10min - 78c 10min
Fermented at 19°C with Danstar Windsor
A mild should benefit from the use of windsor due to it being a low attenuater it lends itself to not being as dryer finish. Big difference between a beer being thin or dry. If you have mashed at 69 and have a thin beer I would be looking to see if sufficient conversion was acheived during the mash.lukiferj said:. Never tried Windsor yeast though so that could have been the difference.