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Chevalier SMASH about 5 minutes after pouring. About 1 week grain to glass with only clarity ferm in the fermenter, so not very clear. Pub yeast, EKG & BX hops. Tasty though. Will be interesting to see what how it works with some of my favorite recipes as may need to scale down some adjuncts to...

First tasting of the Chevallier SMASH. I may never use a different grain again. ;) Certainly, it has a really nice flavor profile that does not need adjuncts. Will use Chevallier as the base grain for a number of my favorite recipes.

3 gallons Chevalier SMASH & 5 gallons floor malted Czech pilsner 7558.25 + 8 = 7564.25

Spunded the Chevallier Smash with Fuller's Pub. Will see how it meets the taste test

The supply chain is really messed up. I do China sourcing work. Most suppliers are not even quoting lead times any more, you have to place a PO for 52 weeks and then they try to pull it in. I think we are still 2 years out from a new equilibrium. Amazon has thrown a monkey wrench into drivers...

When I talked to the brewer maybe 2 years ago now. He generally used the Wyeast Fullers strain, and would go a few generations. Sometimes would also use the WLP002 version. Now it looks like he might have switched to Pub. But to fully answer your question, yes it is the pub yeast. I've done...

Thanks for reporting back your results. Looks good!

7356.5 + 3 gallons AK = 7361.5

7180.5 + 3 gallons AK 7183.5

Got some needed supplies in from Midwest Supplies. Been a cleaning and bottling day. sampled and dumped about 10 liter swing top bottles of beers that don't age well or leftover experiment. Kegged a Tony's Pre 1970's boddingtons and dry hopped with a significant amount of EKG. Bottled 12...

Thanks for posting. It's like having a tailor made master class. :)

Oh, and I noticed that both Northern Brewer and Midwest now carry Chevallier. I've got an order on the way.

@Derp Are you the member that has a son in Seattle, and you've picked up the box of the mild at the brewery before? It is a crackin' good beer and definately in my top 10 all time favorites. Now you may need a beer engine and a firkin to get all the way there. This recipe is dang close and I...

Bill Arnott, owner and head brewer at Machine House brewery is a friendly chap from the UK. Happy to talk beers and give hints to homebrewers. This recipe is a mashup of what he told me on two different occasions, combined with what was published in Beerandberewing.com. Machine House is only...

Okay, I humbly submit that is one of the better mild recipes that you can clone. at 3.7% ABV, you can and will drink pint after pint of this little dark beauty of a thirst quencher. Big hit at the LHBS store. One tweak from that master palate who also drinks at the brewery is to add 1/8 - 1/4...

I think I have finally nailed Machine House Mild clone, or as close as I can get without a cask. Will take it by the LHBS on Friday as these folks both have good palates and know the original from the brewery. If I pass their taste test, will update here and start a cloned thread. Here's a...

The taste test is a good one. If it's sweet and unbalanced, then it's not done. The fact that it is fermenting in the keg and you've got a spunding valve is good. Just give it more time at 20C

Don't toss it. You may find the act of racking to your keg reactivated your yeasties and they are working away. Is it spunding in your keg? In other words, pull the release valve on the keg for a second to check if there is a hiss? If there is a hiss of escaping CO2, then just leave it along...

Knocked off work early and cancelled my calls with Asia this evening, therefore took the opportunity and brewed up 5 gallons or so of Tony's Pre-1980's Boddington. I have a big honking pitch of Manchester yeast on the stir plate that is just raring to pitch in the morning. London III my ass. Two...

6881 + 5 gallons Tony's Pre-1970 Boddington = 6886 gallons