I know lager isn't the brew of choice for most members here but I'm sure the hive mind will know ...
I just started a lager cold crashing and as usual I fermented it at 10 - 12°C but here are a couple of links that suggest I wasted the effort of keeping it cool.
http://brulosophy.com/2016/02/08/fe...ager-yeast-saflager-3470-exbeeriment-results/
http://brulosophy.com/2015/06/22/fermentation-temperature-pt-3-lager-yeast-exbeeriment-results/
This is puzzling, they have quite a following and have done limited testing but as far as I know AHB's true lagers are brewed cold.
The big brewers do test brews, they have pilot plants and techy people employed to look for ways of reducing cost so if warm brewed lager is as good as cool brewed why aren't they using that process?
I suppose it could be scale, small works but many metric tons doesnt.
Atb. Aamcle
I just started a lager cold crashing and as usual I fermented it at 10 - 12°C but here are a couple of links that suggest I wasted the effort of keeping it cool.
http://brulosophy.com/2016/02/08/fe...ager-yeast-saflager-3470-exbeeriment-results/
http://brulosophy.com/2015/06/22/fermentation-temperature-pt-3-lager-yeast-exbeeriment-results/
This is puzzling, they have quite a following and have done limited testing but as far as I know AHB's true lagers are brewed cold.
The big brewers do test brews, they have pilot plants and techy people employed to look for ways of reducing cost so if warm brewed lager is as good as cool brewed why aren't they using that process?
I suppose it could be scale, small works but many metric tons doesnt.
Atb. Aamcle
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