« on: January 01, 2011, 06:56:12 AM »
I've now read his altbier style book written in '98 and noticed he espouses some dogma that is now being questioned (eg, hot side aeration.) I have a couple of questions regarding his advice, that I was hoping to solicit opinions on.
First, he spends a good deal of time emphasizing the need for a protein rest, and lays out some good reasoning. I have been under the impression that today's malts, even the German malts, are well-modified and as such no longer need to have this protein rest and that it can even be detrimental. Is this the case, or should I be doing a protein rest for this style? Not sure how much German malting methods have changed in the last twelve years.
Second, he mentions the need to lager on yeast. I have been reading that people typically keg and force-carb prior to lagering, which would seem to be at odds with his advice (although he does call for racking a time or two during lagering). I am doing a diacetyl rest on my alt right now (low 60's after 10 days at 56F), should I lager the primary or rack to keg and lager in that? His reasoning seems less intuitively appealing on this, since the idea of yeast doing much metabolism at 40F and lower seems unlikely and reduction of gasses like H2S would occur slower since the solubility of gas is greater at lower temps.
I'm not badmouthing this book, in fact for a style book it has a lot of excellent information on general brewing (mash pH, calculating SRM/IBU) as well as great info on alts. Just looking to do the right things to get a nice altbier.