Unveiling The Secrets: Optimal Lager Maturation Time! скачать в хорошем качестве

Unveiling The Secrets: Optimal Lager Maturation Time!

Learn more about: When is a lager ready?, Importance of Yeast Selection, Impact of Dry Hopping, Diacetyl, Carling Black Label Beer, Clear or Hazy, and It's all about Temps View the replay at: https://www.crowdcast.io/e/best_lager... Transcript (automated) Jens Magnus Eiken I think we should discuss that as a length and a lot of people, and that's also yeast depending. Need to mature, or if you do not need to mature that depends on the yeast you have, but it depends on what do you want to accomplish? If we talk about freshness, I think I would actually try it. to do it as fast as possible, get it out to the customer as fast as possible. So you, your consumers actually can drink a very fresh beer, which is really what you want as a brewer. You want them to taste what you've made to not wait for it to mature for a hundred years, because it will change in the bottle anyway. So get it up there. Get rid of the diacetyl. And then that's key. Get rid of that diacetyl until maybe it will come in the future. You never know. You have new product development coming up all the time. And some brewers, actually look for diacetyl. It all depends. But I would say a decent lager should not have a lot or any diacetyl it's all that, that you really have to look at.. You can say, get your beer in fermented, eh, thinking about your diacetyl VDK peak, eh, get that reduced thinking about what you're doing. If you do dry hop, thinking about it, you can say that it is an extra fermentation going on, you will have another DA peak. If you have a lot of dry hop beer, so think about all these things before you actually. Put it into the bottle and keg. Dr. Charlie Bamforth Or maybe you go to the Czech Republic and you taste a Czech Pilsner. You probably will be exposed to some diacetyl and they want it.. So again, it's another example of what's right? For some people is not right for others. I used to know somebody who was responsible for brewing Pilsner Urquell, and I've got the utmost respect for a wonderful company, but I personally, I'm not a fan of diacetyl or in any product on the beer that I've got here in front of me. And I know Jens is going to lead the discussion on that. I'm not getting the diacetyl so it's disappeared, so it's no longer true to type. No longer true to type and second. And the second point is in terms of maturation, again, back to the Carling Black label story, we, our philosophy as touched upon this already is during fermentation. We allowed the temperature to arise midway through the fermentation and speed up the rate of mopping up the diacetyl. Or once the diacetyl would come down below the target level, the precursors, you got to make sure you've measured the diacetyl or pentanedione precursor once that happened. And we got the yeast off there, chilled it down to minus one, Celsius for three days, and then packaged it and got it out to the customer. The argument being critical, you got the keg back to the brewery. You could fill it up again and get it out again. And I don't like yeast and contact would be over a long time, but it releases protein enzymes and they screw up the phone. So we did a study, one of the last things I did before I left using. We applied metabolomics to look at changes, taking place in materials, in the beer on prolonged storage. And we couldn't find any significant changes and people talk about, oh, you're releasing amino acids and nucleotides. And so we did, we didn't look at every case, but we couldn't find any evidence of where the changes taking place and what to do. Do you want to clear up here or do you want a hazy beer and so forth? We can take that discussion as well at a certain time, but I think. Depending on what you can say, one is your freshness. If you think about making your beer and state flavor, stable and fresh for longer then I would really think about how you act, how you actually mature your beer, and how long for how long, but also what you do afterward. You want to filter it. Should it be hazy or not? And I, and of course, if you want a very low turbidity, then you need some of these proteins and polyphenols and all these substances in beer to actually, uh, precipitate. So you need these cold temperatures to get rid of most of it. So it doesn't suddenly end up in your beer in your final beer. And I started thinking about that. So that's, that's very important. And of course, I've seen that some say, I will just filtered six degrees. That's also fine. But then you have a hazy beer at a certain stage maybe before you think. So, yeah, Mikayla Maitland, I showed you yet. Other people have confirmed this, obviously that it's all about the temperature you go to. Chapters: 0:00 When is a lager ready? 0:48 Depends on the yeast. 1:20 Don't wait 1:58 Dry Hopping 2:24 Diacetyl Ok? 2:54 Carling Black Label 4:03 Clear or Hazy? 5:11 All about Temps