It's worth plugging Ron's mild webinar at this point. Nottingham yeast tolerates temperatures between 50F-72F but I like to ferment at about 68F. But 3.6-3.8% is a good target - nice to have something lighter to drink over Christmas, particularly if you've partigyled it off a big beer for drinking the following Christmas.Īnd then of course you have the pale milds. Some good yeasts to start with are SafAle Ale Yeast, the Nottingham yeast (the one. You can argue that the 4.8% is an exception even today - other breweries might market it as a porter but it is definitely more like an "imperial" mild. The long, uber-slow rise helps to develop some really nice chew and. If you do things right, you should be able to get a 6 percent alcohol content. OGs never fell below 1.027 as that was the floor set by the tax system.Ģ1st-century mild tends to be a bit stronger - as someone who actually drinks mild in pubs, my favourites are 3.8%, 3.8% and 4.8%. You sure can use baking yeast with your homemade hard cider brewing.
dmtaylor Lord Idiot the Lazy HBT Supporter. It's confusing - as we know, the 19th-century beers sold as mild were unaged beers of 7%+, at the nadir just after WWII they got as low as 2.39% even in London (where they were typically stronger than in the provinces), but they recovered in the heyday of the 1950s (even outside London the average was 3.43% in the late 1950s, in the West Midlands it was 3.95% - I guess because it was more of an alternative to bitter than a "baby" beer). Thread starter VirginiaRanger Start date Tags fermenation neipa nottingham pressure yeast Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum: Prev.
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