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Old Reptonian IPA please.

Milk Stout for me please.

Red Rebellion please

I am ready to start bottling a lambic beer I started 2 years ago. My question is that although I have had a slow but steady CO2 discharge through the airlock up to recently, assume Brett causing this, my guess is that the brewing yeast has long since lost its viability. I am thinking of adding...

Thought I would throw this into the mix. Not sure where I got it from but had filed it away and I found it today. So, Mild Ale was a definite style in 1917 but the alcohol strength is what interests me compared to bitter.

To introduce myself, I have been making beer since I was 18, crikey, 40 years ago. Started with boil in the bag kits, moved onto modifying them, joined a beer and wine club in the early 80's and started entering competitions. Learnt from judges comments and experience that full grain mashing...