Help me understand this idea.
Of course I know what it means in the literal sense. But I need to get my head around the concept. I'm aiming at a 1554 clone attempt, and I understand they use this technique. But, why?
1. Why not use an ale yeast at ale temps?
2. If the lager yeast is important, why not do a proper low-temp fermentation?
3. What other recipes or styles do this?
4. What yeasts are good for this? The AHS kit for 1554 recommends WLP838, Southern German Lager Yeast.
Any discussion would be helpful. Thanks!
Of course I know what it means in the literal sense. But I need to get my head around the concept. I'm aiming at a 1554 clone attempt, and I understand they use this technique. But, why?
1. Why not use an ale yeast at ale temps?
2. If the lager yeast is important, why not do a proper low-temp fermentation?
3. What other recipes or styles do this?
4. What yeasts are good for this? The AHS kit for 1554 recommends WLP838, Southern German Lager Yeast.
Any discussion would be helpful. Thanks!