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This pretty similar to a simple Belgian summer beer I've been making for a few years. I've been Golding/Saaz mixed 50/50 and WLP 550 fermented warm. Starting at 76F and allowing it to free-rise to 82. I like the idea of the Madarina Bavaria and Huell mellon - My next batch may play with this hop...

Hans' Pils From Real Ale and some bird watching. I cant get enough of this pils when the weather is nice.

Thanks

I brewed this again back in July (three months ago) using wlp 500 (monastery ale). It's good but totally missing the huge fruitiness from the batch I brewed with wlp 540.

Somebody beat me to it.

Lemondrop wheat coming up

I'll add another vote for Brown malt. Dark milds, stouts and porters really benfit from that deep toasty/roasty flavor. I had a beer epiphany the first time I tried Brown Malt in my standard stout recipe.

Challenger and Vienna SMaSH came out really well. I mashed at 150 'F and hopped with: 0.5 o at 60 min, 0.75 oz at 20 m and 0.75 oz at 2 min. I got alot of sweeter orange than I expected from the hops and it is really complemented by the malty Vienna. It makes a drop-dead simple, cheap...

Usually my cheap banjo burner can heat 4.5 gallons from room temp to strike temp in 15 minutes. Total brew day is around 4 hours. I am trying a double brew day next with boil and mash overlapping. Hope to stay under 6 hours...

Making Palmer's Elevenses because I am craving a good mild (and want to tweak my mild recipe) and a Vienna or Maris Otter SMaSH. I've been itching to do a double brewday and SMASH is a logical choice.

Has anyone thought of turning this into a Dark Mild? I wonder if 0.25 lb of a dark malt (chocolate malt, debittered black malt, extra brown malt) would add or detract from the beer. Also, I have been thinking of replacing 30% of the base malt with oak smoked malt... hmm, beer ponderings...

After 2 years of brewing (about 15 batches) on a cheap $40 burner, I noticed the same problem. Rust and debris will clog the orifice beneath the disk that send gas to the fire. I used the brush attachment on my Dremmel to buff all the rust and junk off the disk and my burner was good (or...

This is a great recipe. My goal was an ESB / Mild with a big floral aroma and this delivered. I swapped 0.25 lb of medium crystal for some biscuit malt and really enjoyed the results. My mash temp was around 158 F so my FG was 1.020 which I think actually made this a better beer; lots of body...

I agree that spreading it out thin will help the spent grain dry faster, equating to less funk. Try covering each layer with soil or mulch. Microbes in the soil will break down the sugars faster before they can sour. I once left15 lbs of grain in a open trash can. Heavy rain and a week in the...

I brewed the original recipe in November, let it ferment and age in primary until March. I ust tapped the keg last night (March 3) and really enjoyed it. I wouldn't call it a rare vos clone, but it is a very good beer. Aroma is floral honey, spice and fruit. I plum after carb. Apple, pear, or...

Search for Orfy's Mild Mannered Ale. It's a dark mildly and very good. I also second the above post about Northern Brewer's online recipes. I use them (often with my own tweaks) all the time.

I just wanted to share my success at yeast washing. The kolsch yeast (Wyeast 2565) that I harvested from a yeastcake & washed on a whim 3 months ago went nuts in the starter and spilled down the side overnight. Hooray for experiments! This is 7 hours after pitching:

Wyeast 2565 is a great yeast. I typicay let it ferment all the way out to FG and then go straight to bottling. There is no reason why you could not or should not extend time in the secondary for this yeast to clear. In my experience, a week or two at 40 degrees is all this yeast needs to clear...

I just did a kolsch smash with a kolsch malt from AHS. It seemed slightly breadier than pils malt to me. I think of pils malts as being cracker-like. Hopped with Tradition and it came out nice although strong at 5.7 ABV.

Did you pitch a starter? What was your mash temp? Your fermentation temps seem ok for the style and yeast. I used Wyeast 1007 in an alt use two months ago and was impressed by how clean it was. Also, lagering fixes a lot of problems so quit stalling ;) Sent from my iPhone using Home Brew