Fermentation of Mild Ale - How to do it best?

[Kazi the Younger]

Hi all, I am very hopeful for this latest batch of Mild I just brewed. It's a hair big for style with an OG of 1.040, but
other than that everything seems to have worked out. I chilled the wort to nearly the exact temp or a few degrees below the yeast starter temp. (Wyeast 1968 ESB).

The pitching temp was about 66 degrees, and it has been fermenting @ 68 degrees for 1.5 days now--fermentation started right up in about 12 hours, one bubble per second.

My questions are:

A). How long should I let the beer ferment? Two weeks? Until the hydrometer reads a FG within the style guidelines?
B). Should I maintain a temp of 66-68 degrees for the entire 2 weeks, or should I Raise the temp (to about 70 or so) near the end of fermentation?

Thanks in advance!

[drewbage1847]

Let the beer ferment until it's fermented. I find my milds are typically done fermenting in under a week and they're good to go at that point. I just rack over to a keg and chill and hit with some CO2. I've turned milds around from kettle to tap in about 8 days.

No need to bring the temp up. Just ferment through normally.

[boobookittyfuk]

don't do a starter for a mild....

i believe that it is meant to be underpitched so that you get the esters and shit from Yeast growth.

[Kazi the Younger]

Thanks for the replies. You are correct--I did not do a starter--just used one smack pack since the gravity is so low. Got it really nice and swelling of course before I pitched. I do remember Jamil saying that these are the kind of beers that you can turn around in a week, but I just was curious for a few more specifics, and if temps need to be raised. If they don't need to be raised, that's great. I'll just keep it at 66-69 degrees and wait for it to finish!

Cheers!