Emersons Pilsner

Replies to This Discussion

Permalink Reply by studio1 on October 16, 2008 at 9:59am

i collected the outlet water form the chiller in a series of buckets and used for washing up

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Permalink Reply by Ollie on October 15, 2008 at 9:52pm

Don't forget the burnt rubber. Essential ingredient for the true Emersons flavour.

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Permalink Reply by Adam on October 16, 2008 at 11:03am

I was told they use or used to use an ale yeast aswell??

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Permalink Reply by Kempicus on October 16, 2008 at 12:39pm

Really? that's interesting.....reliable source?

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Permalink Reply by jt on October 16, 2008 at 12:46pm

According to Ally during the SOBA trip to Mac's, it's not the type (lager or ale) yeast you use, it's how you use it - as long as you get the desired result

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Permalink Reply by Stu McKinlay on October 16, 2008 at 6:29pm

True, to a certain extent. But try making a hefeweizen with an american ale yeast!

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Permalink Reply by JoKing on October 17, 2008 at 1:51pm

The Americans do!

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Permalink Reply by Alasdair on October 17, 2008 at 2:32pm

But is it still a Hefe? :)

I wouldn't have thought so.

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Permalink Reply by Stu McKinlay on October 17, 2008 at 2:38pm

This is an American Wheat, quite a different beast. Think Cock and Bull Buxom Blonde (is that their wheat? I thnk it is).

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Permalink Reply by JoKing on October 17, 2008 at 5:44pm

Cock and bull do an American weizen which is pretty much a Crystal Weizen. American Hefeweizen is similar to the Crystal Weizen in flavour but unfiltered and brewed with american yeast strains... not German strains. Flavour is similar however.

American Hefeweizen is another take on the classic brew - same as what Americans do to most popular brews: put their own twist to it. IPA for example.

The point is...without trying to be too pedantic is that you can make Hefeweizens with normal Ale yeast. However, as Stu meant to say: you cant make a traditional German Hefeweizen with a standard ale yeast.

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Permalink Reply by Stu McKinlay on October 16, 2008 at 6:31pm

I've heard - from Richard Emerson at a Regional's tasting - that they are not entirely sure where their house yeast came from originally. I think he said it may have been Danish (lager?) or English (ale?).

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Permalink Reply by Dan on October 16, 2008 at 11:11pm

I wonder! Is it top or bottom fermenting yeast?

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