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And to the west.......... from Princeton!

Decided to go with 1099

This weekend I'm brewing up a 5.5 gallon batch of Bath Ales SPA and am wondering what yeast I should use. Here's the recipe - Golden Promise - 84.4% Amber (crisp) -9.5% Wheat Malt (Weyerman) - 5.7% First Gold - 1 oz @ 90, .73 oz @ 15 I have multiple slurries on hand 1968 1469 1099...

Never tried MJ yeast yet. Let us know how it turns out.

Sounds delicious! What yeast did you end up using?

1923 Courage Stout

Delicious

Gold Label 2 months after kegging yields a clear brew. Aroma of citrusy fruit, jammy orange marmalade, thick malt backbone melded with booze. Taste has mellowed, smooth malt, bitter throughout, Thick orange marmalade, nice carb on the tongue and finishes dry with no sweetness. Still lip smacking...

Cluster has been used for English ales since the mid 1800's or around that time. Just going off of memory from what I've read.

I brewed a mild similar to the one you mentioned above but subbed victory instead of crystal. Cluster for bittering and EKG at flame out. Turned out excellent.

Brewed up a ten gallon batch and added 8 oz of black to darken it up and add a slight roast to it. Used 2 oz of Cluster at 90 and 1 oz EKG at flameout. Split the batch and fermented on 1099 and 1469 respectively. Both are tasting excellent and this is probably one of the best milds I've done.

Ditto

I've been a big fan of Ron Pattison's blog called "Shut up about Barclay Perkins". Loads of brewing history from across the pond and tons of great recipes. I've probably brewed about 5-6 of them with excellent results. The most recent one I brewed was this-...

Yes Angram

No. 5 for me for sure this year.

http://www.unholymess.com/blog/lets-brew Loads of English historical recipes, if it helps.

Saw it last night, hence me searching for it.

When it comes out I'll definitely give it a go.

Bump! Has anyone seen this around yet? I'm extremely interested in using it for my milds.