All potentially believable, sans that (per Wikipedia) Charles Bamforth is an English scientist who specialises in malting and brewing. He is a former President of the Institute of Brewing and Distilling and was also the Anheuser-Busch Endowed 'Professor of Malting and Brewing Sciences' at University of California, Davis between 1999 and 2018. That is a rather sound basis for credibility.Silver_Is_Money wrote: ↑Thu Jul 15, 2021 5:28 pm[quote=McMullan post_id=858576 time=<a href="tel:1626303501">1626303501</a> user_id=15744]
More likely a fallacy of incomplete evidence. A very limited study by itself. All they're saying really is it's possible lagering on yeast, for the recipe used, in terms of the non-volatile compounds measured, isn't significantly different, based on their analysis, from lagering without yeast, for the recipe used. We'd need considerably more research and independent confirmation before concluding anything meaningful here. Clearly, there are worthwhile benefits to lagering some beers. No pun intended. I'm sure there's a very good reason why lagering is done on the yeast traditionally without any noticeable negative impact on the final product. Even if it's just low temperatures maintaining yeast cell viability that allows it. Very convenient if you're a small brewery or home Brewer short on extra vessels for lagering. Whether it's necessary or not, based on non-volatile compounds, might not matter to some lager brewers.
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So you don’t appreciate how science actually works then? Even the most credible scientists in the world need to get their experimental designs replicated independently and their results confirmed. Until then, until a scientific community of relative experts accepts what’s being presented, i.e., forms a consensus, all we have is opinion. Regardless how incredible this might seem to those who’d like to turn the world on its head for the sake of turning the world on its head. Regardless whose names are stamped on an individual publication, my upcoming lager is going to be lagered on the yeast for 4 weeks. Besides, my recipe, brewing practices and brewing environment deviate from their very limited experimental design