Some German breweries bottle condition their hefeweizen with lager yeast. What is the purpose of this technique? Is it used in any other styles? Does anybody do this for their home brew?
What little info I've seen online is conflicting. Some say that lager conditioned hefeweizen is more reliable over long shelf times, but others say that the lager yeast can produce a ruinous amount of diacetyl. Lager yeast is also more flocculant, which seems unwanted in a style served mit-hefe.
What little info I've seen online is conflicting. Some say that lager conditioned hefeweizen is more reliable over long shelf times, but others say that the lager yeast can produce a ruinous amount of diacetyl. Lager yeast is also more flocculant, which seems unwanted in a style served mit-hefe.
