Franconian Beer Message Board
Untergärig vs. Obergärig - top/bottom fermenting naming + history in Czech |
| Posted by FredW on 2015-01-19 08:03:52 |
| You should have been to Uerige in Düsseldorf before they got their new fermenters. The old ones were three square tanks all in a row. A brewery with a long handled shovel would literally scoop yeast from the top of one tank into the next one. Historically "Top Cropping" and "Bottom Cropping" were used as well which makes more sense. I think Yorkshire squares from Samual Smiths also allow top cropping as did the Burton Union system. BTW, it is more than temperature difference that makes the yeasts distinct. "Lager" yeast can ferment some more complex sugars that "Ale" yeast cannot. I dislike the term "Lager" as much as you dislike top/bottom. Many top fermented beers are lagered and I've even had top fermented beers that were called Lager. I guess we could stick to Saccharomyces cerevisiae and Saccharomyces pastorianus (a/k/a carlsbergensis) |
| Followups: |
 Untergärig vs. Obergärig - top/bottom fermenting naming + history in Czech by Nick B. on 2015-01-20 05:09:00 |
| Untergärig vs. Obergärig - top/bottom fermenting naming + history in Czech by Mosquit on 2015-01-20 06:27:18 |
| Untergärig vs. Obergärig - top/bottom fermenting naming + history in Czech by Nick B. on 2015-01-20 07:13:21 |
| Repitching yeast by FredW on 2015-01-20 07:35:41 |
| Repitching yeast by Mosquit on 2015-01-20 09:03:27 |
| Repitching yeast by Nick B. on 2015-01-21 00:52:36 |
| Repitching yeast by Nick B. on 2015-01-21 00:53:26 |
| Repitching yeast + cost calculation by Mosquit on 2015-01-21 02:44:18 |
| Repitching yeast + cost calculation by Mark Andersen on 2015-01-21 07:29:12 |
| Repitching yeast + cost calculation by Mosquit on 2015-01-21 07:53:28 |