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?
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?
