[S. cerevisiae]

Maybe everyone else brewed, but the Germans didn't brew in the warmer months for that reason - it was too warm to fermenter their lager yeast strains.

I believe that German brewers stopped brewing in the summer because their kettles were sealed by law in April. March beer (a.k.a. Märzen) was created as a beer that would last through the off season.  The reason behind not brewing in the summer was increased risk of contamination due to increased airborne microflora, not because lager yeast would not ferment at warmer temperatures.  Brewers in many countries stopped brewing in the summer, or switched to brewing beers that could be doctored with spices to cover up wild microflora created off-flavors (e.g., Witbier).  It used common for home brewers to stop brewing in the summer.  Some home brewers still stop brewing in the summer for the most part.

[hopfenundmalz]

Koelsch is an Ubergariges Lagerbier.

Top fermented lager beer according to the Germans.

[homoeccentricus]

Koelsch is an Unergariges Lagerbier.

Top fermented lager beer according to the Germans.

Pardon my pedantism: obergäriger  vs untergäriger

[bengelbrau]

And I also think Mark is making all this stuff up. Galactose? That some kind of inter-galactic sugar?

Galactose is the main sugar produced by Dilithium Crystal malt

[S. cerevisiae]

https://en.wikipedia.org/wiki/Galactose

[hopfenundmalz]

Koelsch is an Unergariges Lagerbier.

Top fermented lager beer according to the Germans.

Pardon my pedantism: obergäriger  vs untergäriger

Screwed that one up, and I even checked the spelling before I typed! 

[dak0415]

And I also think Mark is making all this stuff up. Galactose? That some kind of inter-galactic sugar?

Galactose is the main sugar produced by Dilithium Crystal malt

JBCOMN

[beersk]

And I also think Mark is making all this stuff up. Galactose? That some kind of inter-galactic sugar?

Galactose is the main sugar produced by Dilithium Crystal malt

Drugs, in other words. Right...cheers!

[BrewBama]

With the latest report on the yeast genome out, I began reviewing old posts concerning lager vs ale yeast. Reading thru this, Mark was spot on back in ‘15.


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[hopfenundmalz]

With the latest report on the yeast genome out, I began reviewing old posts concerning lager vs ale yeast. Reading thru this, Mark was spot on back in ‘15.


Sent from my iPad using Tapatalk

Everything is getting turned its head, as he predicted.

[Robert]

With the latest report on the yeast genome out, I began reviewing old posts concerning lager vs ale yeast. Reading thru this, Mark was spot on back in ‘15.


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Except that the new info says that the melibiose test he still maintained was  dispositive in distinguishing Sacc c and Sacc p is not valid either, that any yeast can adapt to ferment it.  I'm sure if we read through the old and new we'll find much else rendered meaningless.   Like the idea that cold storage is a distinguishing element in lager brewing, as modern brewing technology has rendered it merely optional. 

[BrewBama]

With the latest report on the yeast genome out, I began reviewing old posts concerning lager vs ale yeast. Reading thru this, Mark was spot on back in ‘15.


Sent from my iPad using Tapatalk

Except that the new info says that the melibiose test he still maintained was  dispositive in distinguishing Sacc c and Sacc p is not valid either, that any yeast can adapt to ferment it.  I'm sure if we read through the old and new we'll find much else rendered meaningless.   Like the idea that cold storage is a distinguishing element in lager brewing, as modern brewing technology has rendered it merely optional.

I thought that the melibiose test has held firm. My head is spinning. LOL


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[Robert]

With the latest report on the yeast genome out, I began reviewing old posts concerning lager vs ale yeast. Reading thru this, Mark was spot on back in ‘15.


Sent from my iPad using Tapatalk

Except that the new info says that the melibiose test he still maintained was  dispositive in distinguishing Sacc c and Sacc p is not valid either, that any yeast can adapt to ferment it.  I'm sure if we read through the old and new we'll find much else rendered meaningless.   Like the idea that cold storage is a distinguishing element in lager brewing, as modern brewing technology has rendered it merely optional.

I thought that the melibiose test has held firm. My head is spinning. LOL


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Now I don't remember where that was, possibly in one of the more recent posts on suregork if not the new thread on HBT.  Anyway it makes sense in this new world that nothing holds firm.  Hold on to your head and brew however you like!