PostModern
Iron Wolf Brewery
- Joined
- 9/12/02
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Well, if you did, you could have a method named after you. :lol:
The "deadly" No Lager Method... yeah, I can see that catching on
Well, if you did, you could have a method named after you. :lol:
The "deadly" No Lager Method... yeah, I can see that catching on
I just checked my copy of Brewing Science and Practice (2004), and there is significant info re maturation/lagering, including a bit about yeast metabolites and temperature. In fact, and entire chapter, Chapter 15
I found the book as a free download on the web. It's about 850 pages in size.
An excerpt states:
Beer changes or treatments after primary fermentation but before
packaging therefore comprise:
maturation; flavour and aroma changes
stabilization against non-biological haze
carbonation
biological stabilization (pasteurization or sterile filtration, Chapter 21)
clarification and filtration.
and another:
Several important groups of compounds have been identified as changing during the
maturation of beer with consequent positive effect on beer flavour. The most important
are: diketones (especially diacetyl), sulphur compounds, aldehydes, and volatile fatty
acids.
Try to find the book and you'll see that there is a yeast effect on flavour profile during extended lagering.
Seth
Generally, undesirable concentrations of hydrogen sulphide are reduced during cold storage times of 5-7 days.
Maturation is seldom controlled specifically from the viewpoint of controlling volatile fatty acids.
At least one successful system comprises: fermenter filling 20 hours, primary fermentation 72 hours, warm storage 48 hours, cooling 48 hours, cold storage at 1 C (30 F) 36 to 48 hours. Total time is less than ten days.
- The Czechs seem to control diacetyl by krausening with fresh wort just before lagering - but judging by Budvar/PU's palate, they want a bit of residual diacetyl
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