Franconian Beer Message Board
CAMR*L*, Bayerischer Anstich |
| Posted by Nick B. on 2010-08-23 23:20:01 |
| Thanks for the details; I'd forgotten much of that over the years since I was a hobby brewer (ale). Two things I have to simply keep in my head: secondary fermentation is less active for lager than ale, and lager is more susceptible to diacytel from oxygen than ale. In the case of Hausbräu beer, such as in Sesslach and apparently also in Stiebarlimbach, I've heard it described thus: After primary fermentation (Hauptgärung), the beer is filled into kegs which then complete the final fermentation at people's homes or wherever, where it must be "looked after". I'll ask Herrn Roppelt about the details of this next time I see him, provided he's got time, and provided I don't forget. What I mean is, what's been described to me sounds like how Real Ale is done--more than just a lagering phase at the destination pub or home, rather, secondary fermentation & lagering. Just for the sake of discussion. |