Quote from: beersk on June 21, 2012, 10:46:31 AMI would think that process would be bottom of the list, but I'm still finding that for myself.I just didn't perceive enough of a benefit to justify doing them regularly.
I would think that process would be bottom of the list, but I'm still finding that for myself.
Ummmm.....the yeast thingy is BS. A good lager yeast pretty much will do any German beers. My best bocks have been made with WY2278 Czech Pils.Malt, malt, malt...MALT!!!!!! THE DOMINATING VARIABLE!!!!Hops, no. 2Everything else can be readily controlled.
I had a German Pils that used "c" hops last night at the conference. I loved it, but......I think ingredients are first, including yeast. Pils malt from Europe has a distinct flavor, the hops have to be noble, and lager yeast of any variety, but especially one that throws off a little sulphur.I get best results with decoctions when trying for that German flavor.
Perhaps it is that sulfur flavor that I'm thinking of from the yeast...