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.
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.
Last edited by dontman; 12-01-2009 at 11:55 AM.