Comments on: Ale vs. Lager, a tale of two yeasts

by: Rood Cervical Zymergist

Sun, 06 May 2007 14:36:21 +0000

OOOH!! I said California Ale. I meant 2112 California Lager Yeast! (PS Great Rush album!!)

by: Rood Cervical Zymergist

Sun, 06 May 2007 14:32:02 +0000

To Hiya;
Brewing is an art & a science! But, the good part!!!…. You can drink it!! & some of it tastes good!:->

by: Rich Ireland

Tue, 01 May 2007 01:58:12 +0000

I think that’s pretty funny as well… Although I hope you don’t think my article is boring… Do you? I mean sure, learning about yeast in a classroom is a pretty boring thing but realizing that those critters make beer, that perks up my interest a bit.

by: hiya me agen

Mon, 30 Apr 2007 08:49:35 +0000

haha it published str8 away! kk am going now coz i have free time but i havent done any work yet so i need to do it lol. cyaah x

by: hiya

Mon, 30 Apr 2007 08:48:09 +0000

hiya i am in my sicence lesson and im sooo bored. what is respiration? lol. i typed in boring yeast and this came up lol

by: Rood Cervical Zymergist

Tue, 24 Apr 2007 06:44:29 +0000

FYI. Pacman is Proprietary yeast from Rouge brewery.
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The original lager yeat from who is all born(Well most)Saccharomyces carlsbergensis.
Saccharomyces pastorianus is a yeast, used industrially for the production of lager beer. It is a synonym of the yeast species Saccharomyces carlsbergensis[1], which was originally described in 1883 by Emil Christian Hansen, who was working for the Danish brewery Carlsberg.
Diacetyl is a little problem with lagers & a couple of ale strains.(e.g.19
Lager fermentation & lagering temps usually run 46-58oF. California Ale running up to 68oF
But can usually be fixed with a 10-20o increase in temperature at/near the end of the primary or for some near end of fermentation. Some will argue that Diacetyl & sulphur is still a flaw.
The yeast in Lagers is more neutral. They generally have a cleaner, crisper taste(Bocks & Dopplebocks maybe the exception to this).
Lager was originally Lagered in caves under the brewery or very close to.
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PS You mentioned Phenols(Clove, Cinnamon,etc.) late & should have added with Description of ales.
Oh, some Belgian Ale strains can run as high as 95oF fermentation temp!!
Later man!!

by: Pacman

Thu, 19 Apr 2007 16:19:39 +0000

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