Author Topic: 1st ever Pilsner  (Read 1834 times)

Offline 1vertical

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1st ever Pilsner
« on: December 19, 2009, 06:55:14 PM »
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   ;)
« Last Edit: December 20, 2009, 11:22:48 AM by 1vertical »
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Offline bo_gator

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Re: 1st ever Pilsner
« Reply #1 on: December 19, 2009, 08:28:22 PM »
That may pair well with my 1.064 Vienna I brewed earlier this week ;D
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Offline crabber

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Re: 1st ever Pilsner
« Reply #2 on: December 19, 2009, 09:40:56 PM »
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.

Offline 1vertical

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Re: 1st ever Pilsner
« Reply #3 on: December 20, 2009, 08:21:05 AM »
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.
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Offline denny

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Re: 1st ever Pilsner
« Reply #4 on: December 20, 2009, 10:37:14 AM »
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.
Life begins at 60.....1.060, that is!

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Offline 1vertical

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Re: 1st ever Pilsner
« Reply #5 on: December 20, 2009, 11:17:07 AM »
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.  ;)
« Last Edit: December 20, 2009, 12:14:02 PM by 1vertical »
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