[69franx]

I like the idea of a mild as well. One if these strains is going to end in an English porter and in likely in an English Barelywine as well by the third generation I'm hoping

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[Phil_M]

Right now, my plan for my Klassic Ale yeast is a red ale, and a TBD ale...can't decide between a mild and a bitter. Honestly the bitter is sounding more appealing, especially since the Maryland humidity as appeared today...it's got my craving dry quaffable beers with a good level of bitterness...

[Philbrew]

And on that note:

http://barclayperkins.blogspot.nl/2014/01/lets-brew-wednesday-1945-tetleys-mild.html

I've brewed versions of this, but always in an "American Mild" vein. (US grains and hops)

FWIW, the one time I did the 3 hour boil this beer turned out much better than the second time around with a 1 hour boil...other variables may have been responsible, to take that for what it's worth.

Phil,  did you do the caramel colorant thing, and how much, etc.? 
Would caramel/crystal malts work as well?
In the 3 hour boil:
- rolling, medium, light?
- when did you add hops and the invert syrup?
- when did you add the caramel, if any?

Thanks in advance.

[Phil_M]

I didn't add any colorant. Everything points to caramel colorant not adding any flavor, and I was OK with a paler beer, so I didn't think it was worth the expense to buy.

Just the grist listed there, with the invert. The first batch was copper colored, that had a 3 hour boil and way more boil off than anticipated. Second time around I undershot the OG (1.029-1.030 I think) from less than expected boil off...it was pale lager colored.

[Philbrew]

I didn't add any colorant. Everything points to caramel colorant not adding any flavor, and I was OK with a paler beer, so I didn't think it was worth the expense to buy.

Just the grist listed there, with the invert. The first batch was copper colored, that had a 3 hour boil and way more boil off than anticipated. Second time around I undershot the OG (1.029-1.030 I think) from less than expected boil off...it was pale lager colored.

Thanks again Phil.  I'm also OK with a paler mild.  I'll try a long, low boil.  So, add the invert at the start of the boil?

[kramerog]

End of boil is what I do as I don't want to boil off any aromatics​ from the invert.

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[Phil_M]

I've only ever added invert at the start of the boil. Now I'm curious about when in the process the Brits add it in...

[stpug]

I also add at the end of boil for the "aromatics" reasoning as well.  It may not matter; I just do this based on how quickly those aromatics are lost from honey in a boil.

[pepperford]

Concerning shelf life, I have had jars last over a year. I does get damn thick, about the consistency a loose jello. But it doesn't crystallize. To store I just warm clean jars in a water bath, add warmer (almost too hot) invert and seal.