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Old 04-23-2009, 07:57 PM   #1
Dec 2008
Menomonie, Wisconsin, Wisconsin!!
Posts: 187
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So I am making a mild. It should have an OG of 1.037 ish, as I recall. I want to pick the right yeast strain. I though about dry but my concern is if it will attentuate down too far. I don't want to lose the nice mild sweetness of the style. But I also want it to go far enough to hit the desired FG. I was thinking liquid yeast would work for this but just felt I should get some responses not just on this question but also on the effect of dry yeast on lower gravity beers. ie, with the higher pitching rates of dry yeast, are they sometimes overkill on low grav beers. I have never used them before. Thanks everyone.

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Old 04-23-2009, 08:15 PM   #2
Oct 2008
Vancouver Area - Canada
Posts: 756
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I'm generally not a big fan of sweet (and by sweet I mean not dry) beers so I don't have a lot of experience with low attenuating strains aside from Wyeast 1338 - it worked well for a sweet stout that I did last year.
We who are about to Brew, salute you!

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Old 04-23-2009, 08:47 PM   #3
Chad's Avatar
Sep 2007
Apex, NC
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Wyeast 1968ESB/White Labs 002 English Ale would work. I'm particularly fond of Wyeast 1332 Northwest Ale, originally a British strain, and Wyeast 1318 London Ale III (the Boddington's strain). All of them have English yeast character, moderate attenuation so the mild has some body, and good flocculation characteristics. The mild I brewed for the 10der & Mild swap used 1332 Northwest Ale and was one of my better English beers yet.

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Old 04-23-2009, 10:54 PM   #4
Brew-boy's Avatar
May 2006
Lapeer, Michigan
Posts: 2,280
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I made a Mild recently 1.033 and it finished at 1.010 with White Labs WLP002 3% Alcohol. A perfect session beer that is Very tasty.
Next:Smoked Pilsner.
Primary:Belgian Red, American Stout w/Roeselare
On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

I rather owe you a dollar than cheat you out of it.."Dad"



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Old 04-23-2009, 10:56 PM   #5
malkore's Avatar
Jun 2007
Posts: 6,922
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if its an AG brew, just use a mash temperature that promotes a less fermentable wort. even champagne yeast can't ferment unfermentable sugars.

not that picking a low attenuating yeast wouldn't work, just trying to present all the options
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

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Old 04-23-2009, 11:21 PM   #6
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ajf's Avatar
Oct 2005
Long Island
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If WLP002 or WYeast 1968 are suitable, then S-04 should be a good dry alternative.


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Old 04-24-2009, 02:43 AM   #7
Apr 2009
Somewhere in the middle of Nebraska
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You can always throw a half pound to a pound of honey in it to sweeten it up a little..
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

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Old 04-24-2009, 03:05 AM   #8
Oct 2008
Posts: 154
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white labs cal ale V?

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Old 04-24-2009, 11:11 AM   #9
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Jan 2009
Conroe, TX
Posts: 713
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Originally Posted by malkore View Post
if its an AG brew, just use a mash temperature that promotes a less fermentable wort.
Yeah this. From the sounds of things I'd mash at like 156-158 and use some Safale-04. Cheap and simple.

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Old 04-24-2009, 11:19 AM   #10

I've made excellent milds with US-04 and Windsor, but my absolute favorite strain so far has been the West Yorkshire 1469PC. It was a Private Collection release from Wyeast in Q4; just incredible. Full chewy malt character with some wonderful stonefruit esters.

If you have the means to culture from a slant, I would be happy to send you one.

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