Stz...you say ...
Really enjoying what Likbas has to say on this and other threads. It is so informative to have contrasts between British and German brewing. Keep it up Likbas!A good Lager needs some month - So Lager is original brewed in the winter months (original in Bavaria), very cold fermented and very cold conditioned (in wine cellars and caves) brewed for oktoberfest (in october of the following year), so the name "Lagerbier" is german for "stored beer". Sour beers like Berliner Weisse or Gose needs minimum one year(!) for conditioning. Altbiers(German Ales), pale(Kölsch or Altdeutsches Helles), amber (Düsseldorf style Altbier) or dark (Northern german style Altbier) needs simply 3 to 6 weeks. German wheat beers needs 2 to 4 weeks
I think to get the taste of "bought british beer" it needs 3-5 months conditioning for the ideal taste. I drunk an Altbier which I conditioned 3 month and it tastes like some british bought ales, though as a german beer.
My epxerience, you get a sweet, round and malty flavour from long time conditioning, rather than lots of special malts. Warm conditioning increase esters and cold conditioning decrease esters, but needs more time.
Really enjoying what Likbas has to say on this and other threads. It is so informative to have contrasts between British and German brewing. Keep it up Likbas!
What about the much mentioned.."leave for the yeast to clean up after itself"when referring to brews left a full fortnight even if fermentation is finished after say a week?
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