Love me a good Pilsner. Ive had bad ones and can understand why not a lot of craft beer guys dont like them. But when they're right, they're wonderful.
Started using Nottingham. Beers brewed with this yeast, do they need some age sometimes ? there a bit tart in the finish, not much up front beside malt kind of manic tasting esp cold. The yeast ripps through the beer maybe too big of a starter ? or clashing with the hops ? If you got some Nottingham tips that would be cool. Great videos guys love the channel.
Another winner guys. Can't wait for Mike's beer in the on-deck circle. Lighter ABV German beers are a real nice style of beer to enjoy in the summer especially after work. Just something about them hits the right spot.
This yeast will do well at room temperature even without the fermentation under pressure. This is the 34/70 strain I believe and it does just fine even up to 65F without any special techniques. Putting it under pressure certainly won't hurt any. Cheers! -Mike
Sounds great. 7 grams of gypsum is pretty bold, I can definitely imagine it having a crisp finish. I have a German Pilsner bubbling away too, but I maxed out the maltiness as much as possible while staying within color guidelines. 8lbs Barke Pils, 1lb Vienna, 0.5lb dark Munich. Should be interesting. Hoping to use the yeast cake for a holiday Doppelbock!
I find that a gram of gypsum per US gallon of wort at the start of the boil works well when using spring water available to us here in the Northeast US. We love the malt so brew on with that recipe. Unfortunately, I didn't save the yeast cake. Poor planning! - John
I think at the homebrew scale D-rest is over rated and not needed most of the time if you nail your primary ferment. We should do a whole video on the things we always take about in homebrewing but things I never actually see play out IRL. Cheers! -Mike
Jamil in BCS said a cold and steady ferment for as long as it takes is all you need to do. I was always too chicken to try it. Go ahead and give it a shot. Right behind you :)
Just curious, What’s the reasoning behind the 75 minute boil for lagers? Hadn’t heard that before and am wondering if I should incorporate that into my brew days
Some believe you need the extra time to drive of DMS (sulfur notes). That may have been true decades ago but I have found/believe that modern malting practices virtually eliminates the need for longer boils for that purpose. When you here us doing a longer than 60-minute boil most of the time its because we boiled to hit a target OG or volume. I've gone as low as 30-40 minutes with all Pils worts and not had DMS in the beer later. Nailing fermentation probably drives any residual DMS off as well. Cheers! -Mike
Oh man time to explore! With all the newer lager strains out there lagers are getting easier to brew and as a homebrewer that means tweaking recipes and process to make it something you will enjoy! Cheers! -Mike
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Love me a good Pilsner. Ive had bad ones and can understand why not a lot of craft beer guys dont like them. But when they're right, they're wonderful.
Yes. When they are spot on they are absolutely great. Cheers! -Mike
Looks amazing !!!
It lived up to how good it looks. Cheers! -Mike
Started using Nottingham. Beers brewed with this yeast, do they need some age sometimes ? there a bit tart in the finish, not much up front beside malt kind of manic tasting esp cold. The yeast ripps through the beer maybe too big of a starter ? or clashing with the hops ? If you got some Nottingham tips that would be cool. Great videos guys love the channel.
Pilsner is my favorite beer. But you need a dedicated glas called Pilstulpe translated literally pils tulip. It is designed to prevent the foam crown…
Thanks for the tip. We will look to buy that glassware! - John
Another winner guys. Can't wait for Mike's beer in the on-deck circle. Lighter ABV German beers are a real nice style of beer to enjoy in the summer especially after work. Just something about them hits the right spot.
I am looking forward to having a pint on the back deck in the summer! - John
"Summer of Lagers"!
Yes indeed! Cheers! -Mike
Would this recipe and yeast do well fermented under pressure? No temp control
This yeast will do well at room temperature even without the fermentation under pressure. This is the 34/70 strain I believe and it does just fine even up to 65F without any special techniques. Putting it under pressure certainly won't hurt any. Cheers! -Mike
Sounds great. 7 grams of gypsum is pretty bold, I can definitely imagine it having a crisp finish. I have a German Pilsner bubbling away too, but I maxed out the maltiness as much as possible while staying within color guidelines. 8lbs Barke Pils, 1lb Vienna, 0.5lb dark Munich. Should be interesting. Hoping to use the yeast cake for a holiday Doppelbock!
I find that a gram of gypsum per US gallon of wort at the start of the boil works well when using spring water available to us here in the Northeast US. We love the malt so brew on with that recipe. Unfortunately, I didn't save the yeast cake. Poor planning! - John
Sounds like a delicious beer, you should try this beer again without the carapils to see if you notice any difference
The percent carapils was pretty light I think its only really helping head and foam stability. But interesting take. Cheers! -Mike
Brew on Dudes ❤❤❤
Cheers!
No mention of a D rest. Did you do one?
I think at the homebrew scale D-rest is over rated and not needed most of the time if you nail your primary ferment. We should do a whole video on the things we always take about in homebrewing but things I never actually see play out IRL. Cheers! -Mike
Jamil in BCS said a cold and steady ferment for as long as it takes is all you need to do. I was always too chicken to try it. Go ahead and give it a shot. Right behind you :)
Just curious, What’s the reasoning behind the 75 minute boil for lagers? Hadn’t heard that before and am wondering if I should incorporate that into my brew days
Some believe you need the extra time to drive of DMS (sulfur notes). That may have been true decades ago but I have found/believe that modern malting practices virtually eliminates the need for longer boils for that purpose. When you here us doing a longer than 60-minute boil most of the time its because we boiled to hit a target OG or volume. I've gone as low as 30-40 minutes with all Pils worts and not had DMS in the beer later. Nailing fermentation probably drives any residual DMS off as well. Cheers! -Mike
Killer Mike impression
HA!
I'm not a big lager fan but damn that sounds good.
Oh man time to explore! With all the newer lager strains out there lagers are getting easier to brew and as a homebrewer that means tweaking recipes and process to make it something you will enjoy! Cheers! -Mike
you guys needs to make a tipopils clone ,,its out of this world
We will add it to the list! - John
Got a recipe?
@@Wulrus_Jones Check the link in the description. It will bring you to the recipe. - John
😓 "PromoSM"