so ive been on somewhat of an goose chase, trying to nail down some lager yeasts with "creamy" character as i think it would work well with a style we've invented. there are a few that have that description, but i never seemed to get any sort of creaminess from them. even tracked down some old yeasts from europe and had no luck.
so i'm wondering two things-
1- is this even a real thing? creamy and lager seems a bit oxymoronic, counterintuitive, etc. but having seen this description on a few different strains i have to assume its possible.
2- if this is a real thing, and we assume that the strains described as having creamy characteristics do in fact have them, how would i go about trying to coax the creaminess from them? pitch rate, temp schedule, pressurized ferment, etc..
im not referring to things like chlorides, sodium, oats, flaked grains, etc. we have a handle on that part, but curious to know how one would go about getting "creamy" from a lager yeast.
thanks
so i'm wondering two things-
1- is this even a real thing? creamy and lager seems a bit oxymoronic, counterintuitive, etc. but having seen this description on a few different strains i have to assume its possible.
2- if this is a real thing, and we assume that the strains described as having creamy characteristics do in fact have them, how would i go about trying to coax the creaminess from them? pitch rate, temp schedule, pressurized ferment, etc..
im not referring to things like chlorides, sodium, oats, flaked grains, etc. we have a handle on that part, but curious to know how one would go about getting "creamy" from a lager yeast.
thanks
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