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CAMR*L*, Bayerischer Anstich

Posted by Barry on 2010-08-24 02:41:47

Jos, as I understood your comments, following the lagering, all bottom fermented beers must be kept away from oxygen to prevent diacetyls developing, a process that happens fairly quickly. So, I'm interested in what happened in the past, that is before the period when CO2 was readily available to add and in those hundreds of small breweries that didn't (and some, apparently, still don't) add CO2. Does that mean that they end up throwing away stale beer or are their customers happy to drink bad beer? It prompts the question 'Why use bottom fermentation and those yeasts in the first place?' I guess that's down to history and tradition.

Followups:

CAMR*L*, Bayerischer Anstich by Mark Andersen on  2010-08-24 04:25:39

CAMR*L*, Bayerischer Anstich by JosB on  2010-08-24 12:54:07

CAMR*L*, Bayerischer Anstich by JosB on  2010-08-24 13:00:09

CAMR*L*, Bayerischer Anstich by Tom C on  2010-08-24 14:12:41

CAMR*L*, Bayerischer Anstich by JosB on  2010-08-24 14:32:00

CAMR*L*, Bayerischer Anstich by Tom C on  2010-08-24 15:59:14

CAMR*L*, Bayerischer Anstich by Mark Andersen on  2010-08-24 17:24:56

CAMR*L*, Bayerischer Anstich by Mark Andersen on  2010-08-24 17:58:56

CAMR*L*, Bayerischer Anstich by Nick B. on  2010-08-24 23:00:18

CAMR*L*, Bayerischer Anstich by Barry on  2010-08-25 02:03:46

CAMR*L*, Bayerischer Anstich by TreinJan on  2010-08-25 03:32:35

CAMR*L*, Bayerischer Anstich by Tom C on  2010-08-25 05:52:29

CAMR*L*, Bayerischer Anstich by Uncle Jimbo on  2010-08-25 07:11:50

Diacetyl by Uncle Jimbo on  2010-08-25 07:27:54

CAMAL, Bayerischer Anstich by DonS on  2010-08-25 09:07:30

CAMAL, Bayerischer Anstich by Barry on  2010-08-26 03:06:46

CAMAL, Bayerischer Anstich by DonS on  2010-09-01 00:10:51