My first lager is bottled and conditioned, and I have not been too happy with it. I think much of that is due to the fact that it is a partial mash, with no specialty grains, just two row. I am also wondering how much of that could be because of how little yeast there is at bottling.
I have seen both arguments. Some add a little yeast @ bottling- how much and what type? Notty? That side of the fence says that the little yeast will not affect the flavor profile- the beer is done. Has anyone tried this both ways to compare?
Others say there is enough yeast to carbonate. Don't yeast produce off flavors when there is not enough of them to do the job (hence, using a starter)?
I may try both ways after my chest freezer is free to see what differences there are. Any other factors I should try?
I have seen both arguments. Some add a little yeast @ bottling- how much and what type? Notty? That side of the fence says that the little yeast will not affect the flavor profile- the beer is done. Has anyone tried this both ways to compare?
Others say there is enough yeast to carbonate. Don't yeast produce off flavors when there is not enough of them to do the job (hence, using a starter)?
I may try both ways after my chest freezer is free to see what differences there are. Any other factors I should try?