Thor
Well-Known Member
I understand that California Common beers (e.g. Anchor Steam, commercially) involve using lager yeast at ale fermentation temperatures. Papazian (Joy Of Home Brewing) states that ale and lager yeasts can be substituted for one another, either way (ale for lager or vice versa).
What might happen if I used an ale yeast in a lager recipe, and fermented at ale temperatures (72 degrees or so)? Does anyone have experience with this?
I was wondering whether I might still get a lager-type beer, perhaps with a slightly different flavor. My goal is to brew a tasty lager-like beer without having to ferment at lower lager temperatures.
Thanks!
What might happen if I used an ale yeast in a lager recipe, and fermented at ale temperatures (72 degrees or so)? Does anyone have experience with this?
I was wondering whether I might still get a lager-type beer, perhaps with a slightly different flavor. My goal is to brew a tasty lager-like beer without having to ferment at lower lager temperatures.
Thanks!