Lager Attenuation

I guess it depends a lot on our taste buds. I have a bit of an aversion to light ales, and seem to be able to discern tastes in lagers that many of my beer-drinking friends can't detect. That being, said, I will try brewing a 'same' recipe at 55 F some day to see what differences there are. I know that the lagers that several of my friends brewed at the higher temperatures had a Kolsch- or ale-type of character that I didn't care for. Of course, their recipes and processes were different than mine, so I can't really draw a good comparison.

 

And you need to have that beer served to you blind to eliminate any biases here.

Cheers!

 

Absolutely! That's the only proper way to compare.

 

Not sure how many commercial breweries brew at this temperature. Pilsner Urekel and Budvar ferment at 54 degrees. Are they not real? Take care!

 

"The History and Brewing Methods of Pilsner Urquell
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".
https://www.morebeer.com/articles/Pilsner_Urquell

 

I have read somewhere that their fermenting temperature was 54 degrees. Not sure where I read it. If I have misspoke I apologize. Take care!

 

Yes and no. My preferred fermentation for lagers is 54 degrees. 50% of the beers I make are Lager beers. When I use dry yeast I sprinkle on top of 70 degree wort then after airition it goes to my chamber at 54 degrees. I use 34/70 and S-189 all the time with no issues. Take care!