Works to produce ale and bland tasting lagers with lager yeast, AKA american lagers…sure. Continental lagers…uhh no… Bread yeast also “works” to ferment sugar, but I don’t see that called for in your BVIP recipe. That argument falls on deaf ears here.
So you’re passing judgement on thousands of beers without tasting them?
Sure, I would love to be proved wrong. I can probably count on one hand American made (Not Continental and has a brewery here) lager that can hold a candle to its continental counterpart. “Suppose you see a bird walking around in a farm yard. This bird has no label that says ‘duck’. But the bird certainly looks like a duck. Also, he goes to the pond and you notice that he swims like a duck. Then he opens his beak and quacks like a duck. Well, by this time you have probably reached the conclusion that the bird is a duck, whether he’s wearing a label or not.”
You sure like to dodge my questions… 
Can I use bread yeast in your rye ipa, to make the beer in the recipe you created? I mean it works… So it has to be right, is that correct deduction using your logic?
Not everything in this world can be solved with a wreaking ball. Sometimes you need a hammer and chisel.
So I guess the question that begs to be answered is…
Why use the “quick lager method”, when its neither quicker, or easier, or in the right context than the taught method? Not only that but it’s proven by lab analysis and sensory panels to be better for the flavor and stability of the beer.
I use the quick lager method because it works for me to make great beer. Your methods has drawbacks I’m not interested in. You’re free to use any method you like, but don’t denigrate someone else’s methods until you’ve tried the beer. Don’t insult people by telling them they don’t know what a continental lager tastes like. Trying to equate it to using bread yeast is a false equivalency.
“Sure, I would love to be proved wrong. I can probably count on one hand American made (Not Continental and has a brewery here) lager that can hold a candle to its continental counterpart.”
While I agree that Continental Lagers are awesome compared to American Lagers, that’s an opinion not shared by most people in the world. Only Heineken breaks into the top ten in worldwide sales while three American beers make the top ten. I believe this proves you wrong:
https://www.bloomberg.com/news/articles/2015-05-21/the-world-s-top-10-beers
Actually proves me right!
My one count on one hand where bud/miller/coors! I still have a few in reserve, to see if anyone says them.
LOL. You crack me up. Never give in. Cheers!
Good to see things back to normal around here… ???
If you mean sarcastic belly-aching and emojis from the natives then yes.
You nailed it! Just an observation from an outsider.
[emoji38]
I got sidetracked and forgot to post this:
http://www.lowoxygenbrewing.com/uncategorized/cold-fermentation-practices/
It’s a good explanation of the hows and whys.
Thanks Beerery, can’t wait to try it.
honestly beerery, I’ve tried the fast lager method and don’t like the results either.
Well I would argue I loved the results, until I tried the low oxygen stuff. Then like the IPA thread here. Pooof malt be gone.