This one's purely a broad hypothetical for learning a bit more about lagers and ales:
If you had 2 of the same kit and kilo and brewed one with ale yeast under ale fermenting conditions and one with lager yeast under lager fermenting conditions, what would be the main differences? I know this is a really broad question so as an example, let's say the kit was a coopers pale ale, a kilo of light dry malt and the two yeasts were safale s-04 and saflager s-23.
I'm just trying increase my understanding of the characteristics the two types of yeast generally produce.
Cheers!
Jono.
If you had 2 of the same kit and kilo and brewed one with ale yeast under ale fermenting conditions and one with lager yeast under lager fermenting conditions, what would be the main differences? I know this is a really broad question so as an example, let's say the kit was a coopers pale ale, a kilo of light dry malt and the two yeasts were safale s-04 and saflager s-23.
I'm just trying increase my understanding of the characteristics the two types of yeast generally produce.
Cheers!
Jono.