tag:blogger.com,1999:blog-5445569787371915337.post2848950453932144212..comments2024-03-29T07:54:08.898-07:00Comments on Shut up about Barclay Perkins: Mild but not meekRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-5445569787371915337.post-62052208736163864662008-05-15T13:37:00.000-07:002008-05-15T13:37:00.000-07:00Dammit, Dammit, Dammit! Sorry. Patience grasshop...Dammit, Dammit, Dammit! Sorry. Patience grasshopper...I know. Thanks, Ill look at it.Kristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-10801557320606824332008-05-15T13:24:00.000-07:002008-05-15T13:24:00.000-07:00I'm working on the historical Mild recipes, too. B...I'm working on the historical Mild recipes, too. Be patient.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-69906643455250416182008-05-15T13:23:00.000-07:002008-05-15T13:23:00.000-07:00Kristen, you haven't been paying attention in clas...Kristen, you haven't been paying attention in class. I've already published a stack of data about Stout, sweet and otherwise, that I collected from the Truman Gravity Book.<BR/><BR/>I have already published it:<BR/><BR/>http://www.europeanbeerguide.net/uk/<BR/>British_Stouts.xls<BR/><BR/>It has all that OG FHG stuff you seek.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-49638875025799613922008-05-15T13:12:00.000-07:002008-05-15T13:12:00.000-07:00Zyth - Do you have any data on the % of lactose ad...Zyth - Do you have any data on the % of lactose added to these historic milk stouts.<BR/><BR/>I made one with about 10% lactose that I pitched some brettanomyces anomalous (aka B. clausenii) that turned out very wonderful.<BR/><BR/>Im wondering if the % of sugar went up as the gravity of the beers decreased. As you seem to suggest the same sweetness can be achieved at a lower gravity.Kristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-91274940443309235772008-05-15T12:33:00.000-07:002008-05-15T12:33:00.000-07:00It would be perfectly authentic to do a "mild stou...It would be perfectly authentic to do a "mild stout", which would be a strong stout drunk still young, say only a couple of weeks out of the fermenting vessel, and still quite sweet. It's my suspicion that the rise of milk stouts was an attempt to cater for a market for sweet "mild stouts" by using a sugar that wouldn't ferment, thus keeping the beer sweet for ever, while ordinary "mild stout" would eventually sour or mature to standard aged stout.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-16452070674533613402008-05-14T09:01:00.000-07:002008-05-14T09:01:00.000-07:00Awesome! I think for our next club meeting (homeb...Awesome! I think for our next club meeting (homebrew) Ill give a little talk on Milds and see if people would be interested in doing historical milds. Last time I did something like this we had about 20 people brew different things. Its a very good and free way to see what all these things tasted like. Im sure we could send the spectrum your way. Email me and we can work it out.Kristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-209673389599720082008-05-14T08:55:00.000-07:002008-05-14T08:55:00.000-07:00Kristen, I have plenty of logs for such Milds and ...Kristen, I have plenty of logs for such Milds and from t6hree different breweries.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-6994624410098869692008-05-13T15:15:00.000-07:002008-05-13T15:15:00.000-07:00ESM and Imperial Mild - outstanding!ESM and Imperial Mild - outstanding!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-43935158641739476152008-05-13T11:21:00.000-07:002008-05-13T11:21:00.000-07:00Hmmm...do you have log entries for any of this hig...Hmmm...do you have log entries for any of this higher gravity/flavor milds? Would be cool to do a few barrels of some historical mild. Should be ready in time for Andy's trip to the US so he can bring some back.Kristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.com