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| GGG managers are SunkenCiv, StayAt HomeMother & Ernest_at_the_Beach | |
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Thanks ApplegateRanch and neverdem. To all -- please ping me to other topics which are appropriate for the GGG list. |
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Posted on 08/22/2011 7:12:21 PM PDT by neverdem
A beer is always in order...
"The key characteristic of lager beer is that it's brewed at low temperatures."
Ah, you sound like a genuine beer drinker! Heh, actually, the yeast plays the most important part of the process. It performs best at various temperatures and adds flavor that influences the final product. It really can make a fine brew into an extraordinary brew!
Ah, I would have to say that after the grains, the yeast has the most effect on the final product. Hops will add flavor, but are not nearly as prominent in the final product.
So brewing yeasts just happen to naturally live in trees that make good barrels for holding liquids? Do we need any more proof of the existence of God?
Ahh, I’m just sitting hear drinking a cold home brew. Thinking to my self that Lager is brewed at the same temp as any other beer, rolling boil. But it is fermented at cooler temperatures over a longer period of time. Yest definitely influences the flavor of beer. But no more then grains, process or hops. I would say the largest influence on flavor is cleanliness. JMHO
Having won 12 ribbons at the WA State Fair, I can tell you that's not necessarily true.
Cleanliness is paramount in all fermentation...but temperature is critical when it comes to any beer. It's important to ferment at the lowest temp the yeast will tolerate and still be active enough to crowd out nefarious bacteria and "other" yeasts. When fermented too warm you end up with those crappy Belgian Ales:)
Garbage, each and every one lol
Seriously, Cleanliness and Temperature are key.
I LOVE Belgian Witbeers, and their American Wheat counterparts.
I for one welcome our new yeast overlords and the beverage they control us with.
PING!!!!
One thing that has surprised me is that how often, before I put bottles into the fridge, I pop the tops to de-compress them.
Then, when I open them a week or a month later, they have obviously still been fermenting.
From everything I have heard, all them yeasties should have been in a deep sleep at 40 degrees F.
Insomniac yeast I guess!!!!
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| GGG managers are SunkenCiv, StayAt HomeMother & Ernest_at_the_Beach | |
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Thanks ApplegateRanch and neverdem. To all -- please ping me to other topics which are appropriate for the GGG list. |
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I think brewers use Candida to brew Steel; Reserve.
Interesting. My experience has been that temperature is over rated.
not only is lager unique, it is extremely unique.
ale ferments at warmer temps and ferments from the top of the keg down. lager ferments and very cold temps and ferments from the bottom up. Ale contains many more vitamins that are natural remedies to hang overs. Lager lacks this.
Interestingly, steam beer(invented in california during the gold rush I believe) is lager beer that is fermented at ale temps. I think it was invented by someone that either a) didn’t know that lager yeast was supposed to ferment at lower temps, or b) knew this but didn’t have access to a cold cellar or to ale yeast so was forced to make do with the mismatch.
As that great philosopher, Homer, said, “Mmmmmmm...beer...”
“Beer is proof that God loves us and wants us to be happy.” Ben Franklin
Common descent of yeasties and beer evolution!
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