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From prior batch (Batch 58): This beer became the inspiration for collaboration brew between HBGB and Geahgan Brothers Brewing. Andy Geahgan was good enough to provide some feedback and noted that he perceived a certain level of smokiness attributed to the yeast and would have (and will) ferment it cooler. While the collaboration brew used EKG, and only up front, instead of a mix including mostly Fuggles, it also used Wyeast London ESB (my favorite!) instead of the London III I used here. Moral: if you want smoke use London III and ferment around 68 or 70°F, and ferment at more like 65°F to get a cleaner flavor. I’m modifying the recipe more today and no longer calling it Schoodic Dark Mild. I want to use my oats to gather more body, I eliminated the wheat to have room for the oats, I lowered the Special B for a little less toasty dark flavor, but the big change is using the West Yorkshire yeast from Wyeast. 2019-06-11: Brewday! So far no sticking even without any rice hulls. Mashing at 152°F and the Brewmometer reads 149°F. I checked with my long analog thermometer and got 152°F so I recalibrated the Brewmometer. I’m excited about this beer! Long rest cooling after lautering while I ate lunch. Temp down to 145°F. Since we mashed out and temps climbed above 168°F, I presume that the enzymes were denatured. Gravity is a little high at 1.040. Temp into carboy at 65°F. Oxygen via bottle and pitched yeast. Ambient room temp is 69°F due to boil but room temp is set to 67°F and I put the carboy up high for now. 2019-06-12: Regular bubbling started when checked first thing in the AM. Rom temp is 67°F and carboy temp is 68°F. 2019-06-13: The carboy warmed up a lot overnight to 72°F. That is the top edge of the yests temp range. Very actively fermenting. I put it down on the floor where temps will be cooler and dropped the room temp from 67°F to 65°F. Carboy back to 70°F by early afternoon. This is good. Regular bubbling and good krausen. 2019-06-14: Carboy at 66°F and still showing significant krausen and bubbling. 201906-15: Thick krausen remains despite significantly reduced bubbling. Carboy and room temp both 66°F. 2019-06-20: Thick krausen still remains! Carboy at ~65°F. 2019-06-22: Krausen has fallen and carboy temp still at roughly 66°F. I moved it up onto the HLT platform to settle and get ready for racking to secondary soon. 2019-06-25: Racking to secondary. Carboy temp 66°F. New vinyl hose on auto-syphon as the old one is oily from getting old. Reading 1.021 or 5.4 Brix for an SG of 1.010. Already at esitmated final gravity. Flavor is good but maybe I like the Fuller’s sourced London ESB yeast better. 2019-07-07: Racking to keg 2. Carboy at 72°F today. Refractometer reads 5.4 Brix. 2019-09-21: On tap.