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drphilip 5 Shared, 1 Reviewed

Brewdog - 18 September 2012 - 2:38 pm
I'll put this Pilsner recipe on my list for the first weekend in October.
What temp did you ferment at?
Anything I need to know before brewing it?
Thanks for sharing.
drphilip - 18 September 2012 - 6:58 pm
You will want to make a yeast starter as need a healthy number of yeast. Ferment at 48-50 deg for 3 to 3.5 weeks--airlock activity should be very slow. If you plan to lager for 2 months you probably do not need a diacetyl rest, otherwise raise the ferm temp to 60 deg for 2 days then drop the temp to near freezing. This will clear the beer and then you can transfer to keg or bottle. Once in keg, keep near freezing for 1 month.
drphilip - 18 September 2012 - 7:00 pm
It also tastes great without dry hopping, in case you don't feel like doing it. They other key is to use soft, low mineral water. Cut your water with distilled or RO, % depends on how hard your water is to start.
Brewdog - 2 November 2012 - 5:56 pm
Great. Thank you. My water is pretty hard but I have salts etc to adjust it. I don't usually dry hop.
JvH - 17 September 2012 - 3:42 pm
JvH reviewed the recipe Yasamen IPA
drphilip - 15 September 2012 - 1:43 pm
drphilip shared the recipe Yasamen IPA
drphilip - 15 September 2012 - 1:43 pm
drphilip - 15 September 2012 - 1:43 pm
drphilip shared the recipe Jason and Phil's Pils
drphilip - 15 September 2012 - 1:42 pm
drphilip shared the recipe Yasamen IPA
drphilip - 15 September 2012 - 1:42 pm
drphilip - 15 September 2012 - 1:42 pm
drphilip shared the recipe Jason and Phil's Pils
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