Subject: Re: Lager, Kitchen Aid, Wyeast, Plastic,
Date: 1992-03-04 19:40:00 GMT
Jack Schmidling writes:
> I would like to hear from anyone who can describe the difference between a
> lager and an ale, in terms of the taste.
> I am thinking in terms of everything else being equal, just what are the
> effects of cold, long-term lagering on the taste of a beer.
> If one made a batch of beer and lagered half in cold and used ale yeast at
> ale temperatures on the other half, what would one expect to taste that makes
> it all worth while?
> Breweries spend zillions to lager so I presume there must be a reason but as
> most of what they make, isn't worthy of the name beer, I can't help but
> wonder why they bother.
Probably you ought to try drinking some good lagers; it's as difficult
explaining the difference between ale and lager to someone who clearly
doesn't understand it as explaining color to a blind man.
> As I keep looking for ways of improving my beer, I don't want to overlook
> anything but this just seems like lunacy, (sort of like using liquid yeast).
If you're ignoring liquid yeast, you can't be looking too hard.
> >Every day I give the relief valve a pull and get about a 3 second blast of
> CO2. The gravity, however does not seem to be changing. The beer tastes OK.
> Why is it not fermenting out?
> Standby! I had a similar problem with a batch that fermented like new beer
> for several months. A vile taste eventually caught up with the bubbles.
> I suspect you have unwitingly exploded the myth of "Wyeast purity". Sounds
> like they cheated on the old family recipe and slipped you a bit of Red Star.
Yes, it's pretty obvious from all the evidence, that WYeast was
responsible for your contaminated beer. Although you don't believe in
using liquid yeast, so clearly this wasn't the problem with *your* beer.
It really gets your goat that somewhere someone is doing something right
and making a living at it, doesn't it?
- --Jeff Frane
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