Just listening to a podcast where 2 Pilsners were brewed for comparison( One traditionally fermented and lagered and one fermented 'warm') and the conclusion was that there wasn't a lot of discernible difference.
Anyone got any expeience in this field??
Standard fermentation for Lagers?
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Rookie
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Re: Standard fermentation for Lagers?
This would depend on the yeast. Wyeast says it's 2124 can be used to ferment up into the 70s.Bailey wrote:Just listening to a podcast where 2 Pilsners were brewed for comparison( One traditionally fermented and lagered and one fermented 'warm') and the conclusion was that there wasn't a lot of discernible difference.
Anyone got any expeience in this field??
I'm just here for the beer.
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Belter
Re: Standard fermentation for Lagers?
Were the guys on the podcast American or Czech? Lol.
I've never tasted a good Anerican Pilsner. Can anyone point me in the direction of one
I've never tasted a good Anerican Pilsner. Can anyone point me in the direction of one
Last edited by Belter on Sun Jul 14, 2013 7:42 pm, edited 1 time in total.
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darkonnis
Re: Standard fermentation for Lagers?
Brooklyn Lager is quite nice (not a pilsner but its a lager with actual flavour), this is supposed to be nice too: http://www.brewdog.com/product/left-han ... ar-pilsner
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Belter
Re: Standard fermentation for Lagers?
Actually I do like Sam Adams. I didn't like Brooklyn Lager. Like you say though a lager not a pilsner.
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Invalid Stout
Re: Standard fermentation for Lagers?
Victory Prima Pils is a very good pilsner.Belter wrote:Where the guys on the podcast American or Czech? Lol.
I've never tasted a good Anerican Pilsner. Can anyone point me in the direction of one
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Bribie
Re: Standard fermentation for Lagers?
Traditionally lagers were brewed at low temperatures because they had low temperatures in the regions where they brewed the stuff. Continental Europe is a lot colder in the winter than the UK and other ale producing areas so they went with what they had, and the yeasts changed to accommodate lower temps. Conversely brewing was discouraged or banned during the Summer months.
It's interesting that some modern German breweries are now fermenting at 13 degrees, not 10-11, and lagering for less time, but still producing reasonable beers. I regularly do lagers at around 15 degrees average and they turn out fine - entering two in the August New South Wales competition so quite confident.
Some strains such as S-189 can go happily at 19 degrees, as done regularly by a Brisbane commercial craft (not megaswill) brewery.
It's interesting that some modern German breweries are now fermenting at 13 degrees, not 10-11, and lagering for less time, but still producing reasonable beers. I regularly do lagers at around 15 degrees average and they turn out fine - entering two in the August New South Wales competition so quite confident.
Some strains such as S-189 can go happily at 19 degrees, as done regularly by a Brisbane commercial craft (not megaswill) brewery.
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mysterio
Re: Standard fermentation for Lagers?
What podcast is that?
There are a lot of variables here. Were they compensating for the cooler ferment by pitching more yeast and oxygenating?
There are a lot of variables here. Were they compensating for the cooler ferment by pitching more yeast and oxygenating?
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mysterio
Re: Standard fermentation for Lagers?
What podcast is that?
There are a lot of variables here. Were they compensating for the cooler ferment by pitching more yeast and oxygenating?
There are a lot of variables here. Were they compensating for the cooler ferment by pitching more yeast and oxygenating?
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Bailey
Re: Standard fermentation for Lagers?
Brewing network.... I'll have to see if I can find it