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Old 03-12-2011, 06:39 PM   #1
PangaeaBeerFood
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Oct 2010
Forest Hills, New York
Posts: 42


Hey Everyone,

This is just a theoretical question, more so than a practical one, but I've heard of a lot of breweries (particularly German and Belgian) making their ales with standard yeast strains, then actually filtering out the ale yeast and repitching with a small amount of lager yeast for bottle condition.

Does anyone know why they do this? Is there some sort of benefit in bottling with lager yeast vs. ale yeast? Just curious because I found this odd.

 
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