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Transform Your Brewing: Surprising Tips For Perfect Lager Every Time

Chapters: 0:00 - Introduction and Welcome 0:23 - Overview of Lager Beers 1:54 - Characteristics of Lager Yeast 3:29 - Tasting and Types of Lagers 4:52 - Historical Context of Pilsner Beers 6:28 - Brewer's Perspective on Lagering Process 7:17 - Fermentation Temperatures for Lagers 11:12 - Spotlight on Pilsner Urquell 18:03 - Freshness and Distribution Challenges 21:25 - Different Types of Lagers and Their Characteristics 27:00 - Maturation and Fermentation Time for Lagers 30:59 - Detailed Breakdown of Anchor Steam's Fermentation Process 36:05 - Brewing Techniques and Flavor Profiles 47:57 - Use of Natural Ingredients in Brewing 48:57 - Use of Enzymes in Brewing 51:30 - Questions and Answers 56:59 - How long can a beer safely sit on precipitated yeast before autolysis becomes an issue? 1:03:20 - What is the preferred temperature schedule during and after fermentation? 1:09:47 - What do you know about using ascorbic acid in preserving freshness? 1:12:08 - What would an optimized mash setting for lager look like? 1:14:23 - Should beer be removed from the majority of yeast after primary fermentation? 1:15:51 - Is there a benefit to reducing the temperature slowly after primary fermentation? 1:19:42 - What is the difference between maturation and aging? 1:20:53 - What is your view on pressurized fermentation? 1:22:08 - What is the most cost-effective way for a brewery to reduce lagering time? 1:25:03 - How would you optimize evaluating beer flavor change by taste and smell? 1:30:36 - How does open fermentation change temperature and time frames? 1:32:54 - What are the key tips for a super clear wort at mash? 1:36:00 - What is your view on enzymes in brewing, and can they help shorten lagering time? 1:37:19 - What is the optimal temperature and time for lagering a Helles-style beer? 1:39:15 - What are the benefits of using ascorbic acid in brewing? 1:41:55 - Are there esters produced during lagering from alcohol and acids? 1:43:10 - Is yeast metabolic activity necessary during lagering? 1:44:05 - When fermenting at room temperature, what is the upper temperature limit for lager yeast? 1:45:29 - What is the relationship of the rate of yeast autolysis with temperature? 1:46:05 - What would be your top recommendation for minimizing flavor change? 1:48:01 - Can maturation processes be universally applied to all beer styles? 1:49:15 - Are there desirable compounds created during cold maturation? 1:50:29 - How does yeast metabolic activity affect flavor during lagering? 1:51:44 - How does open fermentation affect the production of esters and other flavor compounds? 1:52:58 - What is the optimal way to evaluate beer flavor and aroma changes? Join & support:   / dougpiper   Website: https://www.gourmetbrewing.com Donate: https://bit.ly/buy_me_beer Support via Affiliate Links (helps us a little, but costs you nothing) o Live Streaming Platform (Crowdcast) affiliate link: https://bit.ly/3JCevV6 o 2x Streaming Upload Speeds with Speedify.com: Coupon code: "gourmetbrewing" 20% off o Join American Homebrewers Association: https://bit.ly/joinaha o Website Hosting Kajabi: https://bit.ly/usekajabi o Interview software platform: https://bit.ly/riversidedotfm o Envato Elements (stock video, photos & music) https://bit.ly/EnvatoGourmetBrewing o Video Editing Software: https://bit.ly/descript-gourmet-brewing