mjo2125
Joined: 27 Feb 2017 Posts: 248 Location: Dayton, OH
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Link Posted: Wed Jan 24, 2018 5:32 pm Post subject: Lagering vs Pressurized Fermentation |
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Brad Smith (BeerSmith) hosted a pod cast with Chris White (White Labs Yeast CEO) and John Blichmann to discuss a recent experiment they conducted to see if pressurized fermentation at room temperature (~68 deg-f) can produce the same flavor profiles as conventional lagered beers at colder temperatures. If successful, this could have a significant impact on homebrewers – there would be no need to invest in expensive cooling equipment to ferment lagers. Lagers are conventionally fermented cold in part to suppress the development of esters (fruity flavors) normally desired in ales. The experiment (using a particular yeast strain) showed that esters are suppressed with pressurized fermentation (even lower than with conventional lagering). The real test is how the beers compared with each other in a taste test with judges and how they compared to BJCP style guidelines in competition.
The answer to those questions are discussed in the pod cast below:
http://beersmith.com/blog/2018/01/17/pressure-fermentation-with-chris-white-john-blichmann-beersmith-podcast-163/
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