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Old 12-01-2009, 11:45 AM   #1
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Default Shouldn't bottle an English Mild

Is this true? I've read several sources that say they don't do well in the bottle and I didn't realize this before I brewed one. I did Jamil's Mild and it's ready to bottle but now I'm not sure what to do. I feel like I might want to get another keg but that might not happen right now.

Who has experience bottling an english mild and how did it turn out?? I don't see any reason why it shouldn't be fine, but that's what I have heard. Thanks.

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Old 12-01-2009, 11:49 AM   #2
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This wasn't good enough?
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Old 12-01-2009, 11:50 AM   #3
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I see some validity to this but there is an easy solution. Milds are typically carbed very low and served with low pressure or via engine. This creates a creamy texture and perceived body without adding carbonic bite. This low pressure often comes across as flatness on a bottled beer.

Solution: carb the beer to a little higher degree than kegged versions. 2.0-2.2 vols should do nicely. Use beersmith or some other carb calculator ot determine the amount of sugar to get to this vol.

Edit: In other words, exactly what Bob says in the other thread. And I agree with his assessment that the character of the beer is changed. I won't bottle beers of mild from my kegs for this reason.

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Old 12-01-2009, 11:53 AM   #4
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I wouldn't dare exceed 2.0 volumes for mild, but that's just me.

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Old 12-01-2009, 12:02 PM   #5
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Originally Posted by flyangler18 View Post
Lol. Promise I'm going to try your recipe next time. I've read nothing but great things about it. Thanks!
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Old 12-01-2009, 12:03 PM   #6
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Originally Posted by flyangler18 View Post
I wouldn't dare exceed 2.0 volumes for mild, but that's just me.
So would you not bottle it then?? Can this stay in primary for awhile until I get another keg in a couple of weeks??
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Old 12-01-2009, 12:27 PM   #7
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So would you not bottle it then?? Can this stay in primary for awhile until I get another keg in a couple of weeks??
You can bottle. We're just saying that you want to aim for a relatively low carbonation, no more than 2.0 volumes to preserve the flavor and texture of the beer. In an ideal world, we'd all have serving casks in our cellars (not THERE'S a Christmas gift idea........) but few of us do so we either keg or bottle.

If you don't have a keg, bottling is fine. Once it's carbed up, store it and serve it at cellar temperatures. I keg, so my mild is colder than I like in the kegerator. I just pour it and allow it to warm for a while before drinking.
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Old 12-01-2009, 12:30 PM   #8
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Mild's are almost always sold in casks, bottled versions were usually made slightly stronger and called Brown Ales.

It's one of those beers that tastes quite vile if you carbonate it or even serve it cold, makes it seem much thinner and insipid than it actually is.

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Old 12-01-2009, 12:36 PM   #9
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Harry, where in PA are you from?
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Old 12-01-2009, 01:05 PM   #10
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Harry, where in PA are you from?
I'm in Meadville. A little over an hour north of Pittsburgh.
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