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General Category => All Grain Brewing => Topic started by: 1vertical on December 20, 2009, 01:55:14 am

Title: 1st ever Pilsner
Post by: 1vertical on December 20, 2009, 01:55:14 am
Came in a little high on O.G. at 1.064 but since I was trying to split wort into 2 different
Beers...other is a Saison that gravity is a fair compromise between the two.
5 Gallons Pilsner w/ Fermentis  dry s 23
5 Gallons Saison w/ 3711 yeast

Looks like it will make beer   ;)
(http://i9.photobucket.com/albums/a87/Vertical1/Pilsner.jpg)
Title: Re: 1st ever Pilsner
Post by: bo_gator on December 20, 2009, 03:28:22 am
That may pair well with my 1.064 Vienna I brewed earlier this week ;D
Title: Re: 1st ever Pilsner
Post by: crabber on December 20, 2009, 04:40:56 am
Have you used S-23 before?  I did once and didn't like it, but I hear it's not bad if you ferment in the mid-50s rather than the high 40's  like a traditional lager.
Title: Re: 1st ever Pilsner
Post by: 1vertical on December 20, 2009, 03:21:05 pm
I have Not used it before.  It was the only lager I could get that was ready and timely.  I read some unfavorable
comments on it as well....I plan to ferment at 50* and am going to pitch and oxygenate highly this morning.
The thing that I worry about is the stress incuded by the high OG.
Title: Re: 1st ever Pilsner
Post by: denny on December 20, 2009, 05:37:14 pm
The thing that I worry about is the stress incuded by the high OG.

I don't think that will be a problem.  How many packs of S-23 are you going to pitch?  BTW, I've tasted beers made with S-23 that were pretty good, but none of them have been mine!  I really hope you have better luck with it than I did.
Title: Re: 1st ever Pilsner
Post by: 1vertical on December 20, 2009, 06:17:07 pm
Denny, I am gonna pitch 2 packs. Rehydrated with sterile water...BTW the stir vessel smelled like butter after
re hydration ....pitched anyway...fermenting at 50 *f ...well maybe 49*f...somewhere there.

Fermentis says that is inside the acceptable range.
"Recommended fermentation temperature: 9C – 15C, ideally 12C."

Super O2 saturation of wert with the wife's medical grade tank and regulator and my stone/wand...

It's a done deal cept monitoring and trying to time the Diacetyl rest....

Edit: I have since changed stragety a lil bit and raised ferment temp up to the 60*f ambient range based upon some
wonderful guidance and experiences of others.  Man I love this media....thanks to those for tips given.  ;)