Subject: More on ales vs lagers
Date: 1992-04-03 11:39:28 GMT
Something possessed me recently to use Gervin Belgian lager yeast with my best
bitter formulation; generously dry hopped with Goldings; primary ferment
at 12-15 C; no lagering. First impressions were that the brew was 'crisper'
than normal, although obviously plenty fruity. I've had the same experience
with some continental lagers, but not with those from Britain or the US. I
suspect that I was responding to sulphur compounds.
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