Hi guys,
For someone looking to gain a better understanding of lager styles and flavours, would a '*******' lager made with us-05 or Nottingham be acceptable or still give too much of an ale yeast flavour?
I've done a few partial mash ales recently and have been expanding my palate but I've also been looking at doing some real lagers for a while now. There are some styles I'm really keen to try but I don't have a temp. controlled fridge, just a dead fridge and ice bottles. I figure if I can keep temps around 14-16 in my dead fridge, I should be able to get a fairly clean ferment and learn a little more about grain and hop varieties used in lagers.
Does this sound reasonable?
HABAHAGD :icon_cheers:
Jono.
For someone looking to gain a better understanding of lager styles and flavours, would a '*******' lager made with us-05 or Nottingham be acceptable or still give too much of an ale yeast flavour?
I've done a few partial mash ales recently and have been expanding my palate but I've also been looking at doing some real lagers for a while now. There are some styles I'm really keen to try but I don't have a temp. controlled fridge, just a dead fridge and ice bottles. I figure if I can keep temps around 14-16 in my dead fridge, I should be able to get a fairly clean ferment and learn a little more about grain and hop varieties used in lagers.
Does this sound reasonable?
HABAHAGD :icon_cheers:
Jono.