NYCHomebrewer
Well-Known Member
I think by definition, 30C/86F does not a lager make. What you made was a California Common, or in your case an Aussie Common.
Great Results apparently wrong method
- Thread starter Terry08
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Here's my two cents. If you've been using the same procedure and relatively similar kits for 30 years and you like the results, then you're really only saying you're completely happy with your process and the beer that results from that process. That's fine, but unless I'm missing something, you don't have enough data to say that you might be bucking conventional wisdom and that you can make just as good of a beer by fermenting at high temperatures, not worrying about oxidation, etc., etc.
What you would need to make these claims are the proper CONTROL experiments. For example, have you taken the same kit, fermented one at 40 Celsius and one at 20 Celsius and compared them side-by-side? When you do that, you may notice quite prominent off flavors that you had no idea existed in that 40 Celsius beer. Take this same side-by-side approach and apply it to any other variable that you think you're finding doesn't matter that much and you'll start to really whittle down how different fermentation variables affect flavor.
Until then, you're really just saying that you're content with the beer you've made under a given, roughly similar, set of conditions for the past 30 years. And there's absolutely nothing wrong with that. As was said before, consistent technique ensures consistent results...
What you would need to make these claims are the proper CONTROL experiments. For example, have you taken the same kit, fermented one at 40 Celsius and one at 20 Celsius and compared them side-by-side? When you do that, you may notice quite prominent off flavors that you had no idea existed in that 40 Celsius beer. Take this same side-by-side approach and apply it to any other variable that you think you're finding doesn't matter that much and you'll start to really whittle down how different fermentation variables affect flavor.
Until then, you're really just saying that you're content with the beer you've made under a given, roughly similar, set of conditions for the past 30 years. And there's absolutely nothing wrong with that. As was said before, consistent technique ensures consistent results...
wildwest450
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Man, if your beer is good fermenting at 104F, it would be world class fermented at 65f. 
Terry08
Well-Known Member
I do not disagree and yes probably so called Lager it aint after I have mangled it, but so far it tastes refreshing. Controlled tests would probably be a good thing to do but I am only interested in results. If it is refreshing and you have to beat your mates off from finishing your stocks I am satisfied.
Thanks "Aussie Common" yeah that's what it is. It has a name at last. Now the logo. That is of course if it lasts long enough.
I take a lot in from posts on this forum and do not propose that I know better. Perhaps it is the fact that ignorence is bliss. So while it is I shall brew away.
C02/N02 costs only $2aud cannot get cheaper head than that
Next month the temperature should be around 19 to 25c so I will be putting down a Draught. My Cider is bubbling away in the screen room, temperature a tad over 40c in the day for 3 days,today a cold 25c.
I think I should market these Aussie yeasts. They are supposed to stand 25 to 35c but who tells the yeast. I am always saying "Go you good thing".
I believe it is the water, it is that pure you can drink it right out of the tap and the flouride helps keep the yeast's teeth healthy.
Thanks "Aussie Common" yeah that's what it is. It has a name at last. Now the logo. That is of course if it lasts long enough.
I take a lot in from posts on this forum and do not propose that I know better. Perhaps it is the fact that ignorence is bliss. So while it is I shall brew away.
C02/N02 costs only $2aud cannot get cheaper head than that
Next month the temperature should be around 19 to 25c so I will be putting down a Draught. My Cider is bubbling away in the screen room, temperature a tad over 40c in the day for 3 days,today a cold 25c.
I think I should market these Aussie yeasts. They are supposed to stand 25 to 35c but who tells the yeast. I am always saying "Go you good thing".
I believe it is the water, it is that pure you can drink it right out of the tap and the flouride helps keep the yeast's teeth healthy.
That's completely fine, nothing wrong with that, but technically you weren't just commenting on the results, you were trying to draw conclusions from the results that weren't completely justified. Like the statement in your first post - "I have never experienced oxidation". Well, how do you know if you've never done a side-by-side tasting? What you could legitimately conclude is "I've fermented for years with no air lock, and I love the taste of my beer, so if I'm experiencing oxidation, so what - it still tastes good to me." And so on...that was my only point.
But absolutely, if you love your beer, there's no reason to change anything.
