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Flavour From High Temp Lager Fermentation

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Xoxon

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28/2/12
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I've been brewing AG Ales and really like the ester flavours that result from fermenting at higher temperatures.

If I brew a Lager with a bottom fermenting yeast, does the 'clean' (non estery) result come from the low temperature fermentation or from the yeast strain?

What flavour result will I get if I run a lager yeast warmer, closer to Ale fermentation temperatures?
 

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