English Mild-how long in the bottle?

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porterguy

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Just bottled yesterday. How long minimum for it to carb up? I carbed it at 1.5 per the "beer recipator" after plugging in the numbers.

I'm willing to wait as long as necessary. A day, a day and a half, even longer if I have to.:D It's already been 24 hours and 52 minutes:p
 
Give it 3 weeks at 70F before you chill one for 5+ days and pour into the glass... I know it might seem like an eternity, but your brew will greatly reward you for patience...

I do hope you have other home brew ready for drinking while you wait... It's one of the reasons why we tell people to establish a pipeline early on... I have four kegs in my fridge (2.5 and 3 gallon sizes) plus two more outside of the fridge (partially carb'd) with three faucets in the fridge door serving up home brew. If one kicks, I have another keg already chilled, and carbonated, ready to take it's spot. I'm even thinking of where I could put another brew fridge, or small chest freezer, so that I can carbonate more brew while the main fridge if full...
 
I'll go against conventional wisdom and say give it a taste at 12-14 days. I know, I know, trying it before the magical 3 weeks makes baby jesus cries, but my low carbonation beers have all been pretty much ready at the 10 day mark provided they were conditioned at around 70F.

Milds are also ready a lot faster tastewise (carbonation level notwithstanding) than your average 1.055 american pale ale.
 
I enjoyed the first part of my English mild from keg, and haven't tried the bottled portion yet. It has been much longer than three weeks. They've been in the basement at my brew-buddy's place, sitting silently at 63-68F waiting for me to open them up... I might have to go and grab a couple to chill and test.
 
Golddiggie said:
I enjoyed the first part of my English mild from keg, and haven't tried the bottled portion yet. It has been much longer than three weeks. They've been in the basement at my brew-buddy's place, sitting silently at 63-68F waiting for me to open them up... I might have to go and grab a couple to chill and test.
Click to expand...

3 weeks ? That mild's about to cash its pension check ! Do it a favour and drink it :D
 
jfr1111 said:
3 weeks ? That mild's about to cash its pension check ! Do it a favour and drink it :D
Click to expand...

MEH!!!

I'm even letting my kegged brews go 2+ weeks before I sample them. Of course, I'm also doing long primaries, so they're pretty much ready to drink once they're carbonated. Still, I'm patient with the brews. Plus, I want to see how they change over time. Since I live alone, and most of my buddies (that drink beer) are far enough away that they don't come over that often (even with free beer on the table) it takes me a while to actually finish a batch.
 
Golddiggie said:
Give it 3 weeks at 70F before you chill one for 5+ days and pour into the glass... I know it might seem like an eternity, but your brew will greatly reward you for patience...

I do hope you have other home brew ready for drinking while you wait... It's one of the reasons why we tell people to establish a pipeline early on... I have four kegs in my fridge (2.5 and 3 gallon sizes) plus two more outside of the fridge (partially carb'd) with three faucets in the fridge door serving up home brew. If one kicks, I have another keg already chilled, and carbonated, ready to take it's spot. I'm even thinking of where I could put another brew fridge, or small chest freezer, so that I can carbonate more brew while the main fridge if full...
Click to expand...

And what did you say your address is?:D
 
Two weeks from brew to drink on a mild. Brewed on a Friday let ferment for 10, keg conditioned and then enjoyed the on that Saturday for cask fest this fall. I brewed a very easy beer, had to wait 10 days as the yeast was still fermenting but then transferred to keg and conditioned in the keg. It had plenty of carb in 5 days, but then again it was in a keg.
 
porterguy said:
And what did you say your address is?:D
Click to expand...

I didn't... :p

Besides, I drink at home, but brew, ferment, and keg at my buddy's place. I do expect that to change once I move (hopefully before the end of this year)... At that point, I plan to brew more often and will expand my kegging system accordingly...
 
Why would you let a mild age!? There is a reason there are no imported examples of a mild available in the US...they don't age well and deteriorate very quickly. Crack those babies open and enjoy them young!
 
Germelli1 said:
Why would you let a mild age!? There is a reason there are no imported examples of a mild available in the US...they don't age well and deteriorate very quickly. Crack those babies open and enjoy them young!
Click to expand...

MY "Mild Gone Wild" batch was wonderful for the entire keg. I've not had a chance to get any of those left in bottles (most are already gone)...

I've actually brewed a slightly bigger version of it, with a tweaked malt bill two Friday's ago (so just over a week now). I expect great things from it too.

Also, I can only drink so much brew... Since I live alone, and most of my friends don't seem to be inclined to drinking quality brew with a bit more kick than commonly found on shelves, it tends to last a while.

BTW, the batch I brewed came out at 6.4% ABV, so not really a 'mild' hence the name...
 
Golddiggie said:
MY "Mild Gone Wild" batch was wonderful for the entire keg. I've not had a chance to get any of those left in bottles (most are already gone)...

I've actually brewed a slightly bigger version of it, with a tweaked malt bill two Friday's ago (so just over a week now). I expect great things from it too.

Also, I can only drink so much brew... Since I live alone, and most of my friends don't seem to be inclined to drinking quality brew with a bit more kick than commonly found on shelves, it tends to last a while.

BTW, the batch I brewed came out at 6.4% ABV, so not really a 'mild' hence the name...
Click to expand...

Ah gotchya! Makes a lot of sense, and I admit my thinking was confined to "Mild Brown Ales" which my own is only 3.5%. I forgot there are more styles encompassed by the term "mild" then just my own experiences!

I think it is fair to say: under 4% ABV you shouldn't age it for an extended period...over 5% aging can be very beneficial!
 
Not having had an English mild for many many years (and never from a bottle), how do I know when it is carbed up? Really...I'm not sure since it's a very low carbed beer. Will it pour with a head of some sort? Or just a few bubbles? What exactly am I looking for when I open and pour one?
 

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