We use imported malts. I'm guessing the real difference he noticed is that we used the Augustiner yeast which can be a little fruity, lagered or not, and they use something a little more traditional at Faust.
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So, the whole point of "lagering" is to let the yeast finish working at cold temps to clean up diacetyl and other off flavors and to create carbonation. It's supposed to be a process where the yeast are still working, even going as far as adding active yeast (kruasening) to the lagering tank. If you are not doing that, there's really no need to lager except to clear the beer and "round out" some flavors. Rule of thumb, 1-2 weeks for 1.050ish beers and 4-6 weeks (maybe 8 ) for anything over 1.065.
Quite simply, you don't need extended lagering if you arent following traditional lager protocol and you may be missing out on fresh beer.
<clip>...Delirium has a pink elephant !! </clip>
That's probably not a typo. All the cool kids are starting severely under-capitalized breweries.
I wonder if all these new "pro" brewers will siphon off business from properly run breweries, ruining not just their own business, but several others as well. Hopefully they'll go under quickly enough that the good breweries who deserve the business can stay afloat.