--- Jeff Renner <nerenner@umich.edu> wrote:
>Angus <angus@iamawitch.com> wrote:
>
>>My guess is that the lager yeast will produce high levels of maleic acid
>>which gives the beer a strong flavour of green apples.  How strong is hard
>>to say, it depends on how active the yeasts are relative to each other.  I
>>fermented a lager on my balcony in mid december and had to bring it in
>>when the temp dropped to -9C and let it ferment the last sugar indoors.
>>Indoors fermentation began at 1.018 with a FG of 1.010.
>>If my memory serves me right OG for the batch was somewhere around
>>1.040-45.  The final product tasted somewhat like a blend of apple cider
>>and lager beer.
<snip>

>I think your green apple taste came from something other than just lager
>yeast.  After all, hundreds of millions of barrels of lager with no strong
>green apple flavor are brewed every year with lager yeast.  I even brew a
>few of those barrels myself.
<snip>
I suspect that most of that is fermented at the proper temperature, not room temp.

>Many home brewers have claimed for years that a high sugar wort will
>produce a cidery beer.  Is this perhaps your source?
<snip>
Odd, I've never heard of this or encountered it myself.
Has anyone had a Belgian beer with flavour/scent of green apples ?  A lot of Belgian beers have high OG's

/Angus 

>Jeff
>
>-=-=-=-=-
>Jeff Renner in Ann Arbor, Michigan USA, c/o nerenner@umich.edu
>"One never knows, do one?"  Fats Waller, American Musician, 1904-1943. 
>
>
>
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