applescrap
Be the ball!
Dont mean to be reproach, but i think fermenting lager, helles, whatever in your basement/somewhere cool is fine. I will be brewing my first helles/lager something soon. Obviously using 34/70 or wlp 800. I hope to write an article someday and will be very critical in analyzing the small but sufficient data available. To me this process outlined below seems unnecessary. 7 pounds pilsner and a pinch of hops is going to taste like 7 pounds pilsner and a pinch of hops regardless of fermentation temperature. Furthermore, drinking it from ones keg, i believe, will be enjoyable and any slight nuance that questionably even exists, is essentially unimportant, especially in light of not having a baseline to compare to. What a mouthful, basically one will take a drink and overall see far more good than bad related to fermentation temp. Dont have time for full discourse now but consider 3 of 5 exbeeriments showed no significance, boom, right off bat. Ok sure 2 did, but in those 2 both testers vastly preferred the warm ferment sample. Both experimenters said the difference was seemingly very difficult to distinguish, and in one case the exact number of participants needed for difference statistically was exact and the other was + 1. The other 3 landslides. In the 1st experiment when told the vaiable the ones who got it right said the cold ferment was the warm one again with majority. These are some dudes in their garage doesnt fly with me. They have done to many experiments and i have with my own ears heard prominent hb personalities compliment them on the beer. Also they brew plenty, more than me and my friend put together. Sure i haven't tasted the samples but 100 or so others have and i have faith in them. Sure i havent brewed a lager, this isnt about me brewing a lager. Well it is actually just at 65+- fermentation temperature. Cheers :beer:
http://byo.com/mead/item/747-helles-style-profile
http://byo.com/mead/item/747-helles-style-profile