The more I think about it the more the difference between a lager yeast fermenting at the bottom of the vessel and an ale fermenting at the top seems like a poor distinction. Anybody who has ever watched their beer ferment knows that the fermentation occurs at any point in the fermentation vessel. Its not like the ale yeast are sitting at the top just waiting for random sugars t float up. So, having said that, I'm beginning to believe that the true distinction between lager and ale yeast lie not in where they ferment but how they ferment. The real difference lay in the temp where the yeast ferment the best which has subsequent influences on things like speed and the production of yeast driven flavors etc.
So, if I'm correct, where does this top vs bottom fermenting myth come from?
What say you, I'll hang up and listen.
So, if I'm correct, where does this top vs bottom fermenting myth come from?
What say you, I'll hang up and listen.