Subject: Warm lager fermentations
Date: 1989-12-08 17:45:45 GMT
Here's one I really haven't seen discussed much: what does it hurt, exactly,
to allow a "steam" type fermentation of a lager beer, i.e. to have the
fermentation take place at higher-than-lagering temperatures.
It surely can't be that the yeast doesn't "like" this kind of temperature; all
the batches I've unfortunately had to allow to ferment warm have completed
their fermentations successfully and have tasted pretty good.
I just wonder what's wrong with it, and can't really recall having seen it
Saint Joseph's College
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