On the contrary, I have found the yeast to give my ales a distinctive honey ester and while the dark sugar is no doubt contributing the rummy character to the Mason’s I suspect the berry and dried fruit notes are from the yeast. So far so good.
Tuesday, March 18, 2008
Years First Mild
It’s slowly starting to feel like autumn. Last night I tapped the first corny of Mild for the year. Primed with dark sugar this batch of Masons Mild is exceptionally rummy and fruity with good body and mouth feel for a 3.5% beer. I knew that a mild would be a real test for the US-05 yeast. With a low gravity demanding some fruit esters to give it interest common opinion was the US-05 would be to clean and simple.
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2 comments:
I'm bemused by CAMRA's insistance that 'May is Mild Month' - whilst there's nothing wrong with drinking mild all year round, it's a drink I prefer in the cooler months.
I have a mild on tap right now, a repeat of my gold medal effort. Shaping up superbly. Any season/week/day is mild day to me, it's the quintissential everyday drink.
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