From the HBD Archive
From: Conn Copas <C.V.Copas@loughborough.ac.uk>
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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Loughborough University of Technology tel : (0509)263171 ext 4164
Computer-Human Interaction Research Centre fax : (0509)610815
Leicestershire LE11 3TU e-mail - (Janet):C.V.Copas@uk.ac.lut
G Britain (Internet):C.V.Copas%lut.ac.uk@nsfnet-relay.ac.uk


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