I've never made a spergcorrect lager. Living in CA and not having the space or will to spend the money on power for a 2nd fridge means that lagering is just outside of my ability at the moment. I'm also not terribly familiar with the genre as a whole, admittedly. Since I don't have lagering capabilities, I have been playing with the familiar idea of using sf lager yeast or maybe doing a clean ale yeast at lower temp etc but as I was perusing internetz for a mead I am making someone mentioned how champagne yeasts are not worth using in beer because they don't add any yeast character. This got me thinking that if the point of lagering is to minimize the fruity esters/phenols from yeast, how would a champagne yeast fermented lager be? Anyone ever try it?
Champagne yeast "lager"
- Thread starter gravity84
- Start date
