McCall St. Brewer
Well-Known Member
On Friday I brewed up a batch of, well, actually I don't know what it is. I was going to make a Bavarian Lager, but then I decided I needed more beer soon (I'm down to a little more than a case of homebrew) and I wouldn't have time for it to be ready. So instead I used German Ale Yeast that I had on hand. Unfortunately, it apparently was too old and I didn't make a starter. After 36 hours there was no visible activity in the primary. I transferred my altbier into the secondary, sanitized my funnel and poured the yeast into my new beer (I was too lazy to move the beer onto the "old" yeast). Anyway, 12 hours later: shazam! We have liftoff. It's bubbling away nicely now.
I wonder what you would call a Bavarian Lager that's made with Ale yeast?
I wonder what you would call a Bavarian Lager that's made with Ale yeast?