Dark mild
- Thread starter JohnB519
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Dcpcooks
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Love ringwood. Love mild's. love the idea of open fermentation in a clean environment.
If you can keep it clean go for it. But you must keep it in a clean space.
The original idea of a mild was young beer without the "tang".
So it was conceived as a way to make a clean beer without wild yeast taking hold.
The tang refers to wild bugs getting in the wort during open fermentation. So young really meant consumption before brett pedio or lacto could take hold and spoil the beer. So make your beer keep it clean and drink it young and you'll be close to a traditional mild!
Cheers
If you can keep it clean go for it. But you must keep it in a clean space.
The original idea of a mild was young beer without the "tang".
So it was conceived as a way to make a clean beer without wild yeast taking hold.
The tang refers to wild bugs getting in the wort during open fermentation. So young really meant consumption before brett pedio or lacto could take hold and spoil the beer. So make your beer keep it clean and drink it young and you'll be close to a traditional mild!
Cheers
OP
OP
JohnB519
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They other issue I have is I live in Florida and it's summer time so the ambient temperature is high 90s and with the central air it's about 75 in the house so I was planning on using my cool brew fermentation bag too keep it in the mid 60s so hopefully everything comes out all good.
