You make great points of keeping the Pilsner recipe simple! I love your videos because you keep them simple with no annoyingly loud intro or background music. Your videos are clear and concise! Your beers are my hands down favorite 🍻
I've been a pro brewer for 9 years. I've made hundreds of thousands of litres of IPAs, Double IPAs, countless Hazy Pale Ales and Hazy IPAs, but my go-to beer is a good Pilsner, especially a good NZ Pilsner (it's where I live). Must contain Motueka for that limey goodness, and preferably one other NZ hop. I love to have a 10 minute addition then a whirlpool addition and usually no dry hop. The way the aroma hops react with the lager yeast really brings out that lemony character!
@@user-bf4br7ky4i no, I'll use Pacific Jade or Southern Cross - any bittering hop really. Pretty low on bitterness, about 0.1g/l, about 0.6 g/l at 10 minutes, about 1.6g/l in the whirlpool
Shots Fired! But he's only talking about Fermentis's dried variant; there's other 34/70 liquid strains available to home brewers. ;-) Most 34/70 variants have kinda crappy flocculation, too.
I can't get 34/70 to work for me. I hate it from the depths of my soul and I agree with Nate completely. It was the first yeast I used and it almost got me to quit brewing since the results always were mediocre. It tasted like flowers and green apples no matter how long I gave the yeast to clean up after itself. I thought I was doing something wrong. But when I switched to liquid yeast, my favourite being WLP833, the results were so much better! If I want to make a lager, there is no way I'm using dry yeast.
@@henrik747 "Yellow flowers" is my personal flavor descriptor dry-hopped Saaz. I can't think of another hop that is so great in the kettle and so terrible when dry-hopped.
Perfect timing. I'm brewing a couple lagers for my daughter's wedding. I'm going to go with Tettnang for Lager #1 and Ariana for Lager #2 as the flavor addition. Both us Magnum for the bittering addition.
Big fan of a 5% inclusion of a light caramel malt like IREKS Crystal Birch or Muntons Caramalt 10 which are both around 5L. It helps with head retention like Carapils, but will add a little extra depth of color and flavor subtle sweetness. I’ll use that in my Festbier recipe, but my Pale Lager recipe is 100% Pilsner or a small bit of Carapils. I’ve never had issues making lagers with dry yeast. Weihenstephan is so forgiving. Trying Lallemand Diamond Lager in Amber Lager that is fermenting now.
Great instructions. I see so many people over complicate Pilsners. Decoction, and step mash ,I gave those methods up long ago on Pilsners. Great Job Nate.
Ive come full circle in my beer journey, first seeking the biggest baddest barrel aged imperial stout to the simplicity of a pilsner. Great video. Most people don't understand pilsner and Was hoping you could do a video breaking down some of them: Czech, German, New Zealand, Italian, American. Keep the awesome videos coming 🔥
Love the recommendations to keep it simple. Fermenting with traditional German lager yeasts has been a struggle for me as a homebrewer since I don’t have a fermentation Chamber or a glycol chiller. I have had pretty good success with NovaLager dry yeast or California lager yeast. Both ferment nicely around 60f, a temp that I can maintain with a tub of water and frozen water bottles.l
I haven't made beer for 30+ years now, so am refreshing a bit before starting a nice Porter. About the best beer I made was a Danish Pilsner with crystal malt. I didn't understand at the time that the yeast was lager; which if memory serves, is a bottom slower fermenting yeast. My batch turned out crystal clear, and tasted amazing, but there was WAY too much bubbles. I had to chill the bottles really well, open carefully, and pour very very slowly. Even then I got more head than beer lol The wine and beer store I stopped at, didn't have much for making beer but had a nice Porter kit. I got some dry malt to add, but the kit is malt and grain. I don't think it calls for sugar. All the best beers I made in the past were all malt, no sugar except to charge the bottles. The fellow at the store did not understand why I wanted all malt. He insisted that using sugar gave the same results lol He also could not understand what I meant by the Pilsner taking longer to ferment. He says, your thinking of a lager. I'm old enough to know not to bother to correct someone who is certain, and who thinks I apparently learned nothing lol Oh, he had no idea what crystal malt is??? I knew I didn't have enough flip top bottles for this first batch, but this store didn't sell ANY glass bottles, just plastic. I bought a box of green plastic bottles and caps. The sales fellow could not understand my absolute disappointment at having to use plastic bottles??? I will be shopping elsewhere. Online most likely.
This is very encouraging to hear. My 100% pilsner malt/ magnum/Hallertauer Mittelfrüh/3470, pilsner, is ready to be tapped next weekend. Spunded - so it's already fully carbed. Just waiting on the gelatin to do its magic.
Thanks for the tips. I have been struggling with that not-so-dry aftertaste and have used two dry yeasts recently (novalager and 34/70). Going to try liquid yeast next, thanks!
Thanks for your another great video. Simple recipes make so much sense compared to what is out there.I have been using Kveik yeast for the last few years, it simplifies temperature control to none. It ferments beers at a wide variety of temperature (at record speeds) with no adverse effects on the final product. I typically use it for ales, but It also works very well for lager/pilsner recipes.
G'day Mate, First time watching you channel. Love this vid, it is unlike others as a novice home brewer it is inspiring. Ceep up the good work and I hope you make more like this to encourage guys like me to experiment.
Morning Nate. I've asked before but since you asked - I would appreciate deep dives into your recipes. Super Treat for example - I would like to know as much as possible about Super Treat as I view it as one of your best. Maybe do a deep dive on the whole Treat Family Tree. I would also like to be a guest on the video. 😊
I love these recipe vids. Thank you for these. I think a diacetyl vid would be nice. And Possibly a quick discussion about when to rack off yeast and lagering temp ranges.
Love this video! You are preaching to the choir here, so no convincing is necessary when it comes to anything German, especially pils. I would love to know more about why Jever tastes like it does. I've only had it a couple times, but wow.
Awesome input. My favorite style. I've been fortunate to have been able to travel to some of the great brewing centers of the world and Pilsner reigns #1. And for good reason; beer is a social drink and Pilsners are session beers. Nice to have a few without getting shxtfaced. No offense to the 9% IPA's, just prefer the balance of a top quality pilsner. Thanks to Nate and all from Tree House that put these videos together. Cheers!
10C then 12C for diacetyl rest. I find that kind of low - at my brewery we do 10-12 then 18 for D-rest. You want to turn it up about 2/3 through fermentation, it'll take a few days to get up there. If it doesn't reach 18 it's not the end of the world, but it should be clear of diacetyl in 14 to 16 days and ready to crash. I've also heard of other brewers brewing at 10 and just leaving it there. Takes much longer but I believe at that temp it doesn't really develop any D at all. Depends on how patient you are. I've never tried it myself bc we don't have the luxury of that much time.
Thank you for this video! Can you comment more on water? I was under the assumption that german pilsner has more of "bitter" water profile and I use a decent amount of gypsum to boost the perception of bitterness. It sounds like I'm approaching this from an incorrect place. Should I just be using a softer water profile that would be in a czech pils for my german pils as well?
This was the best! Thanks so much - I love watching the macro videos but these types of videos are heaps more interesting. Will give this recipe a go :)
Beautiful foam on the glass in front of you! I know some people say no to a high alpha bittering hops, but I think it’s a good idea to keep down the vegetal matter with the low AA% we’re getting with some noble hops these days.
Great video, three more advanced questions for you: 1) for the flavor/aromatic additions with noble hops is it a bad idea to add the at hopstand/whirlpool temps of 170F if I target IBUs properly with an initial bittering charge? In other words do these ones need a higher temperature to express themselves properly 2) What are your ideal PH targets at various stages? Starting kettle PH, Post Boil PH, post fermentation PH? I've read that acid additions in the boil can be beneficial 3) if one wanted to make an Italian dry hopped pilsner, what generally should be the hopping rates in whirlpool & dry hop
Would be cool to select five homebrewers, give them a recipe (maybe one you’ve already shared?) and they have to brew the same one. Then you sample the five beers to note the differences based on their brewing process. Would be cool to see the variances.
Yum. I like to throw a bag of chit malt in mine. Super low color and flavor, but improves foam a bit (in my experience) Also, there are some great noble style hops that are not the classics. Celeia, Contessa, perle, Herbrucker, Mount Hood, and I am sure many others. Great video. Would love to see an explanation on it to Italian and Mexican style pils
@@adamarndt7617 usually below 10% Our pilsner is like 5% Our IPA is like 9. Usually work in half bags or whole bags depending on the size of the beer overall. And it has a lot of protein, so that checks out
as a home brewer, i've done lager in the proper way, but i've also bottle-lagerized ( refermenting in the fridge for 2 months) and the result is more or less the same.
Great video and I appreciate the focus on simplicity. I've used acid malt on several light lagers I've done and was curious if there is a percentage level you could identify that tends to adds tartness to the finished beer. I've added around 3-4%, only for PH reduction purposes, and have noticed some tartness (unwanted) coming through even at that low level.
im doing a pilsner recipe as im writing my comment to you. i was curious how much hallertau do i need to use to make it very floral. i want more then a faint hop aroma. something like 4 oz at 10 minutes followed by a bittering hop of herkules ? i also have some savinjski golding id like to throw in the mix. ive made pilsner before but i cant seem to make it floral enough. thank you. ps i love the beers you make they are top notch!
Curious to know if you (or anyone) has any insight into the technical reasons why craft breweries in the US (historically at least) have made pilsners that tasted so different from European styles, e.g., sweeter, less bitter, etc. Perhaps this would help us home brewers improve our European style lagers (including helles). Thanks for another concise and informative video.
I could make a few educated guesses... A beer turns out the way that it does due to a series of choices the brewer makes. Poor assumptions about lager beer are common and those less versed in expectations probably don't hop them to the level that would be stylistically appropriate in Germany. If we wish to make a beer that is less sweet and more bitter, we can mash lower and use a larger hop charge. Or we can use a higher attenuating yeast. So many tools in the arsenal!
Thanks Nate! I have been brewing pilsners for a while now. I started using 34/70 and they were good. I recently (my last 3 Pilsner brews) have used 2124 and the difference was incredible. I was psyched when you confirmed that choice. Are there any other strains that you might recommend? Video idea! A run down of your yeast choices for different styles that you brewed as a home brewer. I hope you saved your notes!!! 😂 Thanks for your continued commitment and contributions to the community. 🍻
I left my lager (used s-23) in my beer fridge for the primary and then immediately racked into keg and put it back in the fridge to condition. I've already pulled a few beers off. Should I pull it out and let it come up to upper 60s to try to promote the yeast cleaning up or has that ship sailed?
I’ve been experimenting with adjusting pH throughout the process, and it’s benefitted my lagers in particular. Do you typically adjust your wort pH before pitching your yeast to target a specific value?
Glad to hear someone else doing this. I mash around 5.5 pH to try to drive an extra point or two of attenuation, then end-of-boil acidify to 5.0 for Helles; 5.1 for Pilsner so far. I really like the results. 1.007 is the lowest FG I've managed to get; I'd love to get one more point drier...
Would you benefit more from lagering before carbonating, or could you achieve the same results by transferring to a keg, carbonating, and letting it sit at lager temps for a long period before drinking?
We need to get you on the Squatchy Brew Dude Brewery Visits 😂 You are making me thirsty Bro🍻Also need to serve on a side pull tap🔥I myself have really begun to appreciate a well made Pilsner🍻Live Well👊
Do you have a packaged beer pH target for your Pilsner? Stick with the classic "kettle hops only" rules for Pilsner, or do you go "rogue" / Italian, and add a little dry hop for American palates?
have tried many different methodologies for fermenting lager and surprisingly in spite of taking back roads we always wind up about the same place if care is taken.
@@treehousebrewco But your size fermenters are going to have enough hydrostatic pressure on the yeast that it's going to behave like a home brew level fermenter with quite a bit of head pressure anyway, right?
I love the videos but I think it would be great help if you had one with brewing terminologies! I, and maybe others who are also new, had to google some terminologies to follow along, such as grist, and I think if you had a more in-depth video on terminologies, methods, etc. that would be great help to us trying to learn! Thanks again!
Treehouse in my opinion was one of the first breweries to introduce hazy/juicy IPAs to the masses (The Alchemist, Trillium, Hill Farmstead) as well. What was the reasoning behind going forward with this style? It made a huge dent in the brewing industry so it's very fascinating!
Great Video. Love the content. Video suggestions: 1. What's the difference between lagers & ales (brewing process, brewing time, etc.) 2. Why doesn't Tree House sell beer at liquor stores? (Interested in your thoughts. I've heard there's a significant cost for distribution & to the liquor stores. Plus, stores may not know how to refrigerate beer properly)
Would love to understand why beer ( definitely a NE style hazy ipa) is not a uniform thing across the country?? For example you go to Florida where you think tons of fresh Citrus fruits and a beach vibe the have “hazy” IPAs but it’s nothing close to what we view as a Hazy IPA… they look light in a yellow color and not much of that flavor you would hope for.. just curious.. Absolutely Love your product and channel
@@treehousebrewco as an occasional one off of course, but golf pils was the crushable one that we would love to buy cases of. Still need to try your new light
I agree that simplicity is elegance. I worked in the culinary world for years. The same holds true for food. How about doing a British beer. I feel British styles do not get as much shine nowadays.
He goes into what his ideal Mexican lager would look like in the parallel blind tasting of multiple Mexican lagers video; you have to read between the lines, but...
Can you address 'conventional wisdom' that using straight distilled water is not good? I tend to start with distilled or RO and add minimal salts to get an appropriate mineral profile for lagers but never tried it without any mineral additions.
I can't speak as the be all end all authority, but I've made lager with distilled water and it turned out completely fine and fermented to expected attenuation. You pick up a lot of minimality from barley itself, which almost no one talks about
You CAN use distilled water, and Pilsen water is pretty close to distilled. Lots of folks say that both the mash and the yeast should have a minimum of 50 ppm Calcium, but the grist will give you 35 ppm Calcium by itself. Calcium helps provide heat tolerance to the amylase enzymes, so there might be something said to targeting 50 ppm Calcium to keep the Beta activity up to dry the beer out as much as you can; 50 ppm is also stated as the ideal minimum for yeast health and it's important to flocculation. -It might take longer to get the yeast to flocculate without it. Is also hard to get the pH low enough with just distilled water and 100% Pilsner malt in the grist without any added calcium; either calcium or that 2-3% acidulated malt will help get the mash pH in range. (Play with it in your brewing calculator and you should see it.) Czech brewers don't use acid, acid malt, nor salts; they rely upon the decoctions to drive the pH down into the ideal range. (Yes, decoction boils pull down the pH, too.)
You make great points of keeping the Pilsner recipe simple! I love your videos because you keep them simple with no annoyingly loud intro or background music. Your videos are clear and concise! Your beers are my hands down favorite 🍻
I've been a pro brewer for 9 years. I've made hundreds of thousands of litres of IPAs, Double IPAs, countless Hazy Pale Ales and Hazy IPAs, but my go-to beer is a good Pilsner, especially a good NZ Pilsner (it's where I live). Must contain Motueka for that limey goodness, and preferably one other NZ hop. I love to have a 10 minute addition then a whirlpool addition and usually no dry hop. The way the aroma hops react with the lager yeast really brings out that lemony character!
Do you use Motueka for bittering as well? And what kind of BU:GU ratio are you aiming for?
@@user-bf4br7ky4i no, I'll use Pacific Jade or Southern Cross - any bittering hop really. Pretty low on bitterness, about 0.1g/l, about 0.6 g/l at 10 minutes, about 1.6g/l in the whirlpool
Green Bullet.
What are you favorite combinations? I have some Motueka and Nelson on hand right now, do you like them together?
The quality of these videos and their information is outstanding. They just keep getting better. Keep it up guys.
Glad you like them!
A well done pilsner slaps on a hot summer day!
Whoa! That was some serious shade thrown at 34/70! Cheerio and acedAldehyde?? Nuts! I love that yeast!
Shots Fired! But he's only talking about Fermentis's dried variant; there's other 34/70 liquid strains available to home brewers. ;-) Most 34/70 variants have kinda crappy flocculation, too.
I’ve had good luck w 2 packs of 34\70 my pallet not super refined but never experienced his shade
I can't get 34/70 to work for me. I hate it from the depths of my soul and I agree with Nate completely. It was the first yeast I used and it almost got me to quit brewing since the results always were mediocre. It tasted like flowers and green apples no matter how long I gave the yeast to clean up after itself. I thought I was doing something wrong. But when I switched to liquid yeast, my favourite being WLP833, the results were so much better! If I want to make a lager, there is no way I'm using dry yeast.
@@henrik747 "Yellow flowers" is my personal flavor descriptor dry-hopped Saaz. I can't think of another hop that is so great in the kettle and so terrible when dry-hopped.
Had really good results with 34/70 over 3 beers. Each came out clean, no off flavors or issues with finishing.
A pils off those side pull LUKR taps are life changing !
Agreed, but more appropriate for Czech style Pilsner vs. German Pils.
Perfect timing. I'm brewing a couple lagers for my daughter's wedding. I'm going to go with Tettnang for Lager #1 and Ariana for Lager #2 as the flavor addition. Both us Magnum for the bittering addition.
Cheers, hope you started early enough =)
@@patrickglaser1560 I hope so too :-) I am cutting it close. Wedding is 3 months away…. So I’ll be cutting it close
Good choice!
@pschannel6685 heh treehouse is more knowledgeable than I, but I think you're in the clear;)
Spalt was misspelled as Splat.
I like the sound of it....splat hops
Big fan of a 5% inclusion of a light caramel malt like IREKS Crystal Birch or Muntons Caramalt 10 which are both around 5L. It helps with head retention like Carapils, but will add a little extra depth of color and flavor subtle sweetness. I’ll use that in my Festbier recipe, but my Pale Lager recipe is 100% Pilsner or a small bit of Carapils.
I’ve never had issues making lagers with dry yeast. Weihenstephan is so forgiving. Trying Lallemand Diamond Lager in Amber Lager that is fermenting now.
Great instructions. I see so many people over complicate Pilsners. Decoction, and step mash ,I gave those methods up long ago on Pilsners. Great Job Nate.
keep it simple!
Ive come full circle in my beer journey, first seeking the biggest baddest barrel aged imperial stout to the simplicity of a pilsner. Great video. Most people don't understand pilsner and Was hoping you could do a video breaking down some of them:
Czech, German, New Zealand, Italian, American.
Keep the awesome videos coming 🔥
Love the recommendations to keep it simple. Fermenting with traditional German lager yeasts has been a struggle for me as a homebrewer since I don’t have a fermentation
Chamber or a glycol chiller. I have had pretty good success with NovaLager dry yeast or California lager yeast. Both ferment nicely around 60f, a temp that I can maintain with a tub of water and frozen water bottles.l
Love your content and someday I’d like to enjoy your beers!
I haven't made beer for 30+ years now, so am refreshing a bit before starting a nice Porter.
About the best beer I made was a Danish Pilsner with crystal malt. I didn't understand at the time that the yeast was lager; which if memory serves, is a bottom slower fermenting yeast. My batch turned out crystal clear, and tasted amazing, but there was WAY too much bubbles. I had to chill the bottles really well, open carefully, and pour very very slowly. Even then I got more head than beer lol
The wine and beer store I stopped at, didn't have much for making beer but had a nice Porter kit. I got some dry malt to add, but the kit is malt and grain. I don't think it calls for sugar.
All the best beers I made in the past were all malt, no sugar except to charge the bottles.
The fellow at the store did not understand why I wanted all malt. He insisted that using sugar gave the same results lol He also could not understand what I meant by the Pilsner taking longer to ferment. He says, your thinking of a lager.
I'm old enough to know not to bother to correct someone who is certain, and who thinks I apparently learned nothing lol Oh, he had no idea what crystal malt is???
I knew I didn't have enough flip top bottles for this first batch, but this store didn't sell ANY glass bottles, just plastic. I bought a box of green plastic bottles and caps. The sales fellow could not understand my absolute disappointment at having to use plastic bottles???
I will be shopping elsewhere. Online most likely.
This is very encouraging to hear. My 100% pilsner malt/ magnum/Hallertauer Mittelfrüh/3470, pilsner, is ready to be tapped next weekend. Spunded - so it's already fully carbed. Just waiting on the gelatin to do its magic.
Thanks for the tips. I have been struggling with that not-so-dry aftertaste and have used two dry yeasts recently (novalager and 34/70). Going to try liquid yeast next, thanks!
I’d love one on water treatment. I know you won’t tell your balance but some basic thoughts around salts and ph would be super. 🎉
noted!
Literally brewing a Pilsner today. Perfect timing!
I just did a stout after watching that video. I will now do a pilsner based on this video. Cheers!!!
Every time I do a lighter lager I've gotten that cereal/cheerio taste you mentioned. I'll have to try a different yeast next time.
Found tree house on youtube love the videos cannot not wait to visit one much love from Australia
Thanks for your another great video.
Simple recipes make so much sense compared to what is out there.I have been using Kveik yeast for the last few years, it simplifies temperature control to none. It ferments beers at a wide variety of temperature (at record speeds) with no adverse effects on the final product. I typically use it for ales, but It also works very well for lager/pilsner recipes.
G'day Mate, First time watching you channel. Love this vid, it is unlike others as a novice home brewer it is inspiring. Ceep up the good work and I hope you make more like this to encourage guys like me to experiment.
Morning Nate. I've asked before but since you asked - I would appreciate deep dives into your recipes. Super Treat for example - I would like to know as much as possible about Super Treat as I view it as one of your best. Maybe do a deep dive on the whole Treat Family Tree. I would also like to be a guest on the video. 😊
I love these recipe vids. Thank you for these. I think a diacetyl vid would be nice. And Possibly a quick discussion about when to rack off yeast and lagering temp ranges.
As always, amazing content. Keep up the good work Treehouse! 🍻🍺
Good Advice, I've got a pilsner fermenting currently with 100% pilsner malt and Saaz Hops, hoping it turns out nice!
Love this video! You are preaching to the choir here, so no convincing is necessary when it comes to anything German, especially pils. I would love to know more about why Jever tastes like it does. I've only had it a couple times, but wow.
Love these recipe videos! Please keep doing them. Just brewed the IPA, Stout is next, then the Pils!
Will do!
Awesome input. My favorite style. I've been fortunate to have been able to travel to some of the great brewing centers of the world and Pilsner reigns #1. And for good reason; beer is a social drink and Pilsners are session beers. Nice to have a few without getting shxtfaced. No offense to the 9% IPA's, just prefer the balance of a top quality pilsner. Thanks to Nate and all from Tree House that put these videos together. Cheers!
I love these videos, thank you for sharing another recipe! I could watch this type of video for every beer style, they’re packed with great insight.
awesome video! I'd be great if you could add the F to C conversion for those not familiarized with imperial units :P
10C then 12C for diacetyl rest. I find that kind of low - at my brewery we do 10-12 then 18 for D-rest. You want to turn it up about 2/3 through fermentation, it'll take a few days to get up there. If it doesn't reach 18 it's not the end of the world, but it should be clear of diacetyl in 14 to 16 days and ready to crash. I've also heard of other brewers brewing at 10 and just leaving it there. Takes much longer but I believe at that temp it doesn't really develop any D at all. Depends on how patient you are. I've never tried it myself bc we don't have the luxury of that much time.
Thanks for generating educational content
you got it!
Thank you for this video! Can you comment more on water? I was under the assumption that german pilsner has more of "bitter" water profile and I use a decent amount of gypsum to boost the perception of bitterness. It sounds like I'm approaching this from an incorrect place. Should I just be using a softer water profile that would be in a czech pils for my german pils as well?
No response?
I’m brewing a Pilsner tomorrow! I appreciate you sharing your thoughts on this style.
Have fun!
Brewing a czech dark lager this week. Im nervous. Lol. Thanks for reaffirming the simplicity.
no need, keep it simple :)
Enjoy your videos and a good pilsner as well
Glad you like them!
This was the best! Thanks so much - I love watching the macro videos but these types of videos are heaps more interesting. Will give this recipe a go :)
Beautiful foam on the glass in front of you! I know some people say no to a high alpha bittering hops, but I think it’s a good idea to keep down the vegetal matter with the low AA% we’re getting with some noble hops these days.
Definitely
Magnum being a good one for sure.@@treehousebrewco
Good work.
Great video, three more advanced questions for you:
1) for the flavor/aromatic additions with noble hops is it a bad idea to add the at hopstand/whirlpool temps of 170F if I target IBUs properly with an initial bittering charge? In other words do these ones need a higher temperature to express themselves properly
2) What are your ideal PH targets at various stages? Starting kettle PH, Post Boil PH, post fermentation PH? I've read that acid additions in the boil can be beneficial
3) if one wanted to make an Italian dry hopped pilsner, what generally should be the hopping rates in whirlpool & dry hop
Would be cool to select five homebrewers, give them a recipe (maybe one you’ve already shared?) and they have to brew the same one. Then you sample the five beers to note the differences based on their brewing process. Would be cool to see the variances.
noted!
Good video, would like to see more content on how you approach yeast & water chemistry.
noted!
Yum. I like to throw a bag of chit malt in mine. Super low color and flavor, but improves foam a bit (in my experience)
Also, there are some great noble style hops that are not the classics. Celeia, Contessa, perle, Herbrucker, Mount Hood, and I am sure many others.
Great video. Would love to see an explanation on it to Italian and Mexican style pils
How much chit malt do you use? I've found if I go over 10%, then I start to get haze for quite a while from the chit malt without a protein rest.
@@adamarndt7617 usually below 10%
Our pilsner is like 5%
Our IPA is like 9.
Usually work in half bags or whole bags depending on the size of the beer overall. And it has a lot of protein, so that checks out
@@derDKP Thanks; good to hear how others are using it.
as a home brewer, i've done lager in the proper way, but i've also bottle-lagerized ( refermenting in the fridge for 2 months) and the result is more or less the same.
Great video and I appreciate the focus on simplicity. I've used acid malt on several light lagers I've done and was curious if there is a percentage level you could identify that tends to adds tartness to the finished beer. I've added around 3-4%, only for PH reduction purposes, and have noticed some tartness (unwanted) coming through even at that low level.
Great video, what about a small video focused on pH - what range, where to hone ph in the brew process like mash, boil etc…
Nice vid! American Pale Ale and Wheat beer recipes would be nice to see. Cheers! 🍻
Interesting process on the pilsner brewing method. Thanks THBC.
Our pleasure!
great video! thanks a lot for sharing. would be awesome to see more like this, cheers
I am sure you have seen but there are a couple of others on the channel
Any thoughts on fermenting at higher temperatures under pressure? Also, is lagering in the keg, after adding some co2, ok?
Pilsner my 2nd fav right behind a true Dunkel and just ahead of Helles.
Sounds lovely. It's have to bottle my beer, can Lagering in the bottle work? Or does it have to stay in contact with the yeast?
im doing a pilsner recipe as im writing my comment to you. i was curious how much hallertau do i need to use to make it very floral. i want more then a faint hop aroma. something like 4 oz at 10 minutes followed by a bittering hop of herkules ? i also have some savinjski golding id like to throw in the mix. ive made pilsner before but i cant seem to make it floral enough. thank you. ps i love the beers you make they are top notch!
Curious to know if you (or anyone) has any insight into the technical reasons why craft breweries in the US (historically at least) have made pilsners that tasted so different from European styles, e.g., sweeter, less bitter, etc. Perhaps this would help us home brewers improve our European style lagers (including helles). Thanks for another concise and informative video.
I could make a few educated guesses... A beer turns out the way that it does due to a series of choices the brewer makes. Poor assumptions about lager beer are common and those less versed in expectations probably don't hop them to the level that would be stylistically appropriate in Germany. If we wish to make a beer that is less sweet and more bitter, we can mash lower and use a larger hop charge. Or we can use a higher attenuating yeast. So many tools in the arsenal!
Thanks Nate! I have been brewing pilsners for a while now. I started using 34/70 and they were good. I recently (my last 3 Pilsner brews) have used 2124 and the difference was incredible. I was psyched when you confirmed that choice. Are there any other strains that you might recommend?
Video idea! A run down of your yeast choices for different styles that you brewed as a home brewer. I hope you saved your notes!!! 😂
Thanks for your continued commitment and contributions to the community. 🍻
sadly I don't have yeast notes but my memory is strong from that traumatizing time...
I left my lager (used s-23) in my beer fridge for the primary and then immediately racked into keg and put it back in the fridge to condition. I've already pulled a few beers off. Should I pull it out and let it come up to upper 60s to try to promote the yeast cleaning up or has that ship sailed?
In a world will so many IPAs it is very nice to switch it up from time to time and Pilsner is a great way to do that. Great video.
great video
Great stuff as always! Thanks
you got it
I’ve been experimenting with adjusting pH throughout the process, and it’s benefitted my lagers in particular. Do you typically adjust your wort pH before pitching your yeast to target a specific value?
we don't adjust the pH of our wort after boil.
Glad to hear someone else doing this. I mash around 5.5 pH to try to drive an extra point or two of attenuation, then end-of-boil acidify to 5.0 for Helles; 5.1 for Pilsner so far. I really like the results. 1.007 is the lowest FG I've managed to get; I'd love to get one more point drier...
Would you benefit more from lagering before carbonating, or could you achieve the same results by transferring to a keg, carbonating, and letting it sit at lager temps for a long period before drinking?
i would argue once carbonated. reduces opportunity for oxidation
We need to get you on the Squatchy Brew Dude Brewery Visits 😂 You are making me thirsty Bro🍻Also need to serve on a side pull tap🔥I myself have really begun to appreciate a well made Pilsner🍻Live Well👊
Do you have a packaged beer pH target for your Pilsner?
Stick with the classic "kettle hops only" rules for Pilsner, or do you go "rogue" / Italian, and add a little dry hop for American palates?
Sulfur: Is it ok / "fresh beer taste", or avoid it so RateBeer nerds don't count you down for (authentic) "flaws"?
Great philosophy regarding one of the best styles in human history. K.I.S.S.
How do you test for diacytyl
I wish you would add one bigger pilsner into the mix. Something in the high six to seven percent abv range.
You didn't mention your water profile. I can use distilled water, but need to add some brewing salts in. Can you help me out?
if you have distilled just treat with acid of choice in the sparge. If you want a little minerality add chloride or sulfate to taste
Id love a vid on Hefeweizen!
Noted!
What about pressure fermenting lagers? Could there be a video about that topic?
have tried many different methodologies for fermenting lager and surprisingly in spite of taking back roads we always wind up about the same place if care is taken.
@@treehousebrewco But your size fermenters are going to have enough hydrostatic pressure on the yeast that it's going to behave like a home brew level fermenter with quite a bit of head pressure anyway, right?
Temperature in Celcius as well would be handy.
Can you tell me how you get a head like that? Looks like straight cream. Is it a side pour faucet?
Side pull yes
Been racking my brain and finally figured out your doppelgänger. Josh Brener. Silicon Valley
Great video but can you please add Celsius temps in your pop up's for us Southern Hemispherean's👍🏼👍🏼
I love the videos but I think it would be great help if you had one with brewing terminologies! I, and maybe others who are also new, had to google some terminologies to follow along, such as grist, and I think if you had a more in-depth video on terminologies, methods, etc. that would be great help to us trying to learn! Thanks again!
Great suggestion!
Treehouse in my opinion was one of the first breweries to introduce hazy/juicy IPAs to the masses (The Alchemist, Trillium, Hill Farmstead) as well. What was the reasoning behind going forward with this style? It made a huge dent in the brewing industry so it's very fascinating!
we have always simply been chasing a flavor profile we like
Great Video. Love the content.
Video suggestions:
1. What's the difference between lagers & ales (brewing process, brewing time, etc.)
2. Why doesn't Tree House sell beer at liquor stores? (Interested in your thoughts. I've heard there's a significant cost for distribution & to the liquor stores. Plus, stores may not know how to refrigerate beer properly)
Diacytal test please :)
Seconded! Need some authority on this topic!
Do a tasting Of rice lagers
Any filtration or fining agents?
never. time.
I've often heard brewing a pilsner really shows how developed you are as a brewer - there's nothing there to hide mistakes.
Živjo
Se pravi destilirana voda? Mehka voda. In ne dodajam nobenih mineralov. Ali imam prav?
Would love to understand why beer ( definitely a NE style hazy ipa) is not a uniform thing across the country?? For example you go to Florida where you think tons of fresh Citrus fruits and a beach vibe the have “hazy” IPAs but it’s nothing close to what we view as a Hazy IPA… they look light in a yellow color and not much of that flavor you would hope for.. just curious.. Absolutely Love your product and channel
not sure but I see a lot of beers chasing a milky yellow color these days at the expense of texture and drinkability
We're not all on planet Merica, a celcius example is always appreciated for the rest of us. Keep up the great content, cheers from down under.
noted
🍻
hi ellen
😋😋
@5:05 - splat hops, Better than. Spalt! lmfao!
Bring back Golf Pils or another super drinkable Pilsner. We haven’t stopped in the last few opportunities because of it
interesting, I am sorry to hear that. you don't enjoy the dry-hopped Trail renditions?
@@treehousebrewco as an occasional one off of course, but golf pils was the crushable one that we would love to buy cases of. Still need to try your new light
Video Idea: Treehouse Flagship IPA taste test. Julius, Green, Haze, Sap, all the OGs. Can Nate guess them all correct 🤔
this would be too easy, but perhaps a tasting of beers in the same family could be in order.
Pilsner yo
I agree that simplicity is elegance. I worked in the culinary world for years. The same
holds true for food.
How about doing a British beer. I feel British styles do not get as much shine nowadays.
yes!
Blind tasting of Trail w/ and Nate guesses the hop variety.
Used to brew Pilsners, named them Zilsner, you guys are welcome to use the name I didn’t copyright it.
Same video but for Mexican lager
He goes into what his ideal Mexican lager would look like in the parallel blind tasting of multiple Mexican lagers video; you have to read between the lines, but...
Splat??? 😁
1. Pilsner Malt
2. Hallerauer Mittelfruh
And then a whole lot of not fucking every tiny little detail up.
Basically yes
Can you address 'conventional wisdom' that using straight distilled water is not good? I tend to start with distilled or RO and add minimal salts to get an appropriate mineral profile for lagers but never tried it without any mineral additions.
They say distilled won't supply needed minerals for healthy fermentation etc .
I can't speak as the be all end all authority, but I've made lager with distilled water and it turned out completely fine and fermented to expected attenuation. You pick up a lot of minimality from barley itself, which almost no one talks about
@@treehousebrewcoThanks for the comments! Good point about mash providing needed nutrients for yeast - maybe barley knows what it's doing?!
You CAN use distilled water, and Pilsen water is pretty close to distilled. Lots of folks say that both the mash and the yeast should have a minimum of 50 ppm Calcium, but the grist will give you 35 ppm Calcium by itself. Calcium helps provide heat tolerance to the amylase enzymes, so there might be something said to targeting 50 ppm Calcium to keep the Beta activity up to dry the beer out as much as you can; 50 ppm is also stated as the ideal minimum for yeast health and it's important to flocculation. -It might take longer to get the yeast to flocculate without it.
Is also hard to get the pH low enough with just distilled water and 100% Pilsner malt in the grist without any added calcium; either calcium or that 2-3% acidulated malt will help get the mash pH in range. (Play with it in your brewing calculator and you should see it.) Czech brewers don't use acid, acid malt, nor salts; they rely upon the decoctions to drive the pH down into the ideal range. (Yes, decoction boils pull down the pH, too.)
Time is something you need to brew good lagers. I dislike the guys on the tube who rush lager fermentation. Be patient and you will be rewarded
time is non-negotiable
A lot of lager content recently