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Taste Notes

5/7/14: Final Gravity 1.010 at 60 degrees. Nice smooth taste with a bit of hop bite. Yellow in color with a slight haze. Slight sulfur in the nose but very very subtle. Dropped the temp to 40 degrees for lagering. 6/7/14: Final Gravity 1.010. Used 4 oz of Corn Sugar for carbonation in accordance with the Brewers Friend Carbonation Calculator to obtain a CO2 volume of 2.5 at 50 Degrees. Filled 61, 12 oz bottles. 6/21/14: Stuck one bottle in the refrigerator to judge carbonation. Carbonation still appears low. 1/2 finger head with little to no lacing. Hazy appearance that may be conditioned or with more time in the fridge. Haze dissipates the longer is left in the glass. Nice spicy hoppy character. A great sessionable beer. Could easily drink 3 to 4 glasses at one sitting. 6/27/14: One of four bottles that was put in the fridge on the 24th was opened. The carbonation is still way low and there is a definite chill haze in the glass. Leaving the rest at room temp for a few more days. Thinking these also need additional time in the fridge to clear. 7/8/14: Placed bottles in the fridge 2 days ago and opened up one. The carbonation still isn't there. I'm very dissapointed in the carbonation on this beer. Other than that it is very good.

Notes

5 gallon AG Czech Pilsner, est 70% efficiency 9 lbs Pilsner Malt 1 lb Carapils 60 minute mash at 153° 90 minute boil 1 oz Czech Saaz @ 60' 2 oz Czech Saaz @ 30' 1 oz Czech Saaz @ 10' 1 oz Czech Saaz @ Flameout Batch Sparge with 6.01 Gallons (1.64g + 4.37g) Ferment under 60° (anywhere from 50-55° being ideal) with two packs rehydrated W-34/70 lager yeast. Fermentation schedule is pretty simple if you have a temp controller...just start it at 50°, hold it there for a week, then slowly bump it up to 60° (about a degree each day) and hold at 60° until your FG stabilizes (shouldn't take more than 3 weeks total, but let your hydrometer be your guide). After that, drop the temp to your lagering temp...I like to do 40° for 2-4 weeks. If you're kegging, then rack it to a CO2 purged keg, put it on gas in the back of your kegerator and let it ride for another 2-4 weeks (longer is better if you have the patience for it), and finally enjoy! If you're bottling, I'd hold it at 40° for the 2-4 weeks, then bottle. Carb it up normally, but give it a little more time (at least 3 weeks at 68-70°) and then put one bottle in the fridge for 2 days. After 2 days, open it up and test the carb. If it's good, hide the rest of the batch in the back of your fridge for as long as you can stand (really, 2-4 weeks is plenty, but if you can let some of them spend longer, it's worth noting the differences). Now, if that test bottle isn't fully carbed? Give it another 2-3 weeks before you test another. Repeat until carbed (It's unlikely it'll take that long, but sometimes lagers do take longer to bottle carb).