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Old 04-15-2013, 04:29 PM   #331
rico567
 
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Apr 2008
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Bottled this today, on day 14. Per previous post, it was 1.014 at day 10, but this morning much to my surprise (given the high OG), it had gone down where the recipe says it's supposed to be (1.009). Primed with 3 oz. dextrose since I'm used to higher levels of carbonation, usually 2 volumes or so.
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Old 04-22-2013, 05:22 PM   #332
america
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Apr 2011
seattle, wa
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Brewed a batch of this up on saturday and it was bubbling away in less than 12 hours! Added the 45 min. addition at 60 min. by mistake, but beersmith said that would only bump up the IBUs by 1 or 2. Also my LHBS didnt have enough Crystal 60, so i did a mix of 60, 40 and 80 just for the hell of it. Can't wait to see the turn around on this one! Really excited to have a beer that be turned around in under a month! Cheers!

 
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Old 05-10-2013, 10:25 PM   #333
rico567
 
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My batch has been in the bottle about three weeks, and is tasting good....nice and malty!
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Old 05-11-2013, 04:48 PM   #334
hops2it
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May 2011
Des Moines, IA
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Brewed this yesterday and the notty has it bubbling away today as usual.

I adjusted the grain bill (and hops accordingly to keep IBU's the same) in order to eek it up to 4% abv. So I guess the 2 week wait is on. Look forward to posting up some pics when the time comes.

edit #1: 1.016 at 1 week. Seems to be a similar theme. Moved out of temp controlled freezer (66 F) which should cause a few degrees of temp rise. I'm waiting another week. Smelled good enough to drink.

 
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Old 05-26-2013, 05:28 PM   #335
rico567
 
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My MMA is now nicely matured, about a month in the swing-top pints. The malty character is quite evident, think it would be even nicer if I hadn't gone a few degrees lower than intended on the mash temp. An interesting venture into a new style (for me).
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“Malt does more than Milton can / To justify God’s ways to man”

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Old 05-26-2013, 07:15 PM   #336
grimstuff
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Mar 2012
Ukiah, CA
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Perhaps I just don't have a taste for brown/mild ales, but I've made this three times now and each time it takes several months of conditioning before it really develops anything approaching a fully satisfying beer. When it "should" be peaking, it tastes flat and one-dimensional, much in the same way I perceive most light brown ales. Am I missing something?

 
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Old 05-27-2013, 05:24 AM   #337
Hermit
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Nov 2009
Alternate Universe
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Quote:
Originally Posted by grimstuff View Post
Perhaps I just don't have a taste for brown/mild ales, but I've made this three times now and each time it takes several months of conditioning before it really develops anything approaching a fully satisfying beer. When it "should" be peaking, it tastes flat and one-dimensional, much in the same way I perceive most light brown ales. Am I missing something?
Age it if that is the way you like it best.

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Old 05-28-2013, 11:46 AM   #338
JKaranka
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Oct 2012
Cardiff, Wales
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Also, don't overcarbonate it. Carbing a mild up to 2.0 and above will make it taste thin and pretty much kill the malty flavours. Around 1.5 is best for the style, and then to drink it coolish (10-14c). If it comes from the fridge, leave it warm up for half an hour.

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Old 05-28-2013, 12:02 PM   #339
rico567
 
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Quote:
Originally Posted by JKaranka View Post
Also, don't overcarbonate it. Carbing a mild up to 2.0 and above will make it taste thin and pretty much kill the malty flavours. Around 1.5 is best for the style, and then to drink it coolish (10-14c). If it comes from the fridge, leave it warm up for half an hour.
I think, from what I've imbibed from my first batch, that this is sound advice. I usually prime with 5 oz. / 5 gallons, and dropped it down to 3 oz. This provides a modest carbonation, but hardly "fizzy." Also, I agree that this beer benefits more than most ales by letting it warm a bit from refrigerator temps before drinking. The maltiness in mine continues to come on, although by no means rapidly.
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-A. E. Housman (1859–1936). A Shropshire Lad , 1896.

 
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Old 05-28-2013, 12:17 PM   #340
JKaranka
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Oct 2012
Cardiff, Wales
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One of the best local pints here is a mild, so I do drink the stuff regularly! It's a bit like a dark, light pint of regular bitter or a low abv porter. When I've made it at home once I overcarbed it and it accentuated the alcohol flavours and hid the malt and roast flavours, not particularly good. A lot of the idea behind the best milds I've drank is that the low attenuation and the darker grains should make it feel full bodied and creamy, pretty much making up for 1% abv when it comes to taste. Healthy beer!

 
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