HOMEBREW Digest #5540 Thu 23 April 2009

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  Re: Is my beer ruined/lager mess up (Calvin Perilloux)

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---------------------------------------------------------------------- Date: Thu, 23 Apr 2009 06:48:34 -0700 (PDT) From: Calvin Perilloux <calvinperilloux at yahoo.com> Subject: Re: Is my beer ruined/lager mess up I would refine Steve A's verdict to: "Possibly only slightly" In my experience, lagers that are started colder end up "crisper and cleaner", if that's what you're shooting for. Since cutting my lager pitching temps down to the 46-52 F range, I've seen more consistent (improved) results. I also had experience brewing a very large (brewpub) batch of a particular Munich Helles of mine a few times at different brewpubs, and one location twice insisted on 58-62 F pitching temps. The result was not as clean, due mostly to a slight increase in the esters, which were definitely more prominent than in the 49 F pitched version. (That location also used a proportion of cheaper malt, which had other effects, so I shouldn't call this a scientific, controlled example.) In any case, I expect the results that you get will be only a subtle increase in esters, and there are lots more variables in the process that could have a lot bigger effect. If you did all of those other things right, the your beer is no way "ruined". I think you'll enjoy the result. Calvin Perilloux Middletown, Maryland, USA Return to table of contents
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