Franconian Beer Message Board
Untergärig vs. Obergärig - top/bottom fermenting naming + history in Czech |
| Posted by Mosquit on 2015-01-19 05:38:56 |
| At brewmaster schoold we did many attemps with different combinations of wort and yeast, that was sometimes funny. Lager yeast at 20°C were performing quite good. The result was an drinkable Ale. It was needed to adjust (lower) the pitching rate comparing to the low-temperature pitching (which makes sense). Of course you could not expect that result will be Lager. Other attemps (like: fermenting lager-like wort with weizen yeast at 20°C and opposite weizenbier-wort with lager-like at both 10°C and 20°C) were also interesting; showing how much the yeast are affecting final beer (a lot), and that it does not depend too much on the wort itself... :-) Regarding why it was used: I guess that in those times, there were not known "strains", brewmasters simply used yeast harvested from previous batch that performed well, not thinking about "strains" etc. Since there were (from previous batch) mostly bottom-fermenting cells (as top-fermenting population was not growing too intense in 10°C), during the batches it was nearly "pure" bottom-fermented yeast. And I think that they used cellars also during the summer because they were aware that during the summer the beer did not taste so good as in the winter.That is my personal opinion. |
| Followups: |
 Untergärig vs. Obergärig - top/bottom fermenting naming + history in Czech by barry on 2015-01-19 06:36:34 |
| Untergärig vs. Obergärig - top/bottom fermenting naming + history in Czech by Mosquit on 2015-01-19 06:43:27 |