Harvest Mild

Last summer, I made a batch of Young's 'Harvest Mild' beer, which was ready, I think, in August/September. We've really enjoyed it, and it made very good Wiltshire cured hams, so—as we're getting to the end of the barrel—I thought I'd make more. I've set it off this evening, having freed up the big 5 gallon fermenting bucket from the elderflower wine. The little barrel (3 gallon) still has a gallon of bramble-tip wine in it, which will go into a demi john on Wednesday.

It took a long time (two months) to be ready for a barrel last year, so hopefully it'll be a bit quicker.