Same research, but different article, that's been posted 3 times already, think this is the first one: http://www.aussiehomebrewer.com/forum/inde...showtopic=57454
Interestingly this article asks the same question I did in the other thread, how the heck did the yeast get to Germany in the 1400's.
When I can consistently brew a beer as good as Urquell or Budvar I will consider myself an accomplished brewer.
Is it true what Urquell do with the whole halting fermentation early to leave residual sugars?
I'd not heard that urquell do it (not saying they dont just i didn't know) - but it certainly wouldn't be an unusual step. Thats what cold crashing is... Chilling the beer to stop yeast activity. Its a common enough practise to have a "term" attached to it and variations on the theme can be found all over the place.
Bit more than cold crashing though. Gonna have to get rid of every last cell for bottling ... pasteurisation etc?
Bit more than cold crashing though. Gonna have to get rid of every last cell for bottling ... pasteurisation etc?
I think the real question that needs answering is why is lager so damn popular. :icon_vomit: :icon_vomit:
You have some gall superfluously posting about yeasty galls Gaul.
Is it true what Urquell do with the whole halting fermentation early to leave residual sugars?
http://www.brewingtechniques.com/library/b....3/urquell.html
Fermentation: The boiled wort is then cooled and aerated. Rooms full of coolships have been replaced by more modern heat exchangers (21). The classical fermentation procedure, which originally involved five different yeast strains in separate open wooden (and later, both wood and steel) barrels, was changed in 1993. According to Prucha, Pilsner Urquell now uses only one strain of yeast, called the H-strain, which may well date back to the original brewery (the nearby Gambrinus brewery uses Weihenstephan yeast that is so commonly found in these styles). Primary fermentation takes place in 40 closed stainless steel cylindroconical fermentors, each of which holds 1,800 hL of beer (1,530 bbl) (18). The brewers pitch about 0.5 L of a thick yeast suspension per hectoliter of hopped wort, which translates to about 15 million yeast cells/mL. The yeast is pitched at 39 F (4 C), and primary fermentation lasts 11 days. The temperature is allowed to rise to a maximum of 48 F (9 C) before fermentation is halted and the young beer from each of the fermentors is combined for lagering (18).
18. Jaroslav Rous and Pavel Prucha, Pilsner Urquell, personal communication, 1996/1997.
The pitch rate in the above quote equates to ~3.5 very fresh activator packs in a 23 L brew, more likely to be smelling a bit of under pitching than fish.The brewers pitch about 0.5 L of a thick yeast suspension per hectoliter of hopped wort, which translates to about 15 million yeast cells/mL.
The pitch rate in the above quote equates to ~3.5 very fresh activator packs in a 23 L brew, more likely to be smelling a bit of under pitching than fish.
M
2001 is a yeast I know quite well, if it is properly handled it is quite capable of the performance stated, you do need to pitch a big enough active starter.
MHB
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