[concernedphil]

I'd be interested in getting your take on BoPils too, Thirsty_Monk!

I have been brewing this beer commercially since April.

Thirsty...what's your opinion on Bestmalz Pils for use in a BoPils?

Thirsty Monk, what temp schedule do you use for the fermentation? I have been letting the temp rise for diacetyl rest, but I don't think that is what is done by the commercial brewers over there. Their ferm temp is about 48 - 50 F until  about 1 deg plato above the FG, then they start cooling, before the wort completely ferments out.  I used it for my last  12 gal batch and it seems to work  good. With ton of yeast of course. 

I actually read description of Czech Lager, written by Czechs  and they indicate that some buttery flavor is desired. 

[hopfenundmalz]

You only want diacetyl at the detection theshold.  That adds the perceprtion of body.

[Pawtucket Patriot]

Did a hochkurtz double decoction.

Scored 44 in recent comp.
 

If you don't mind sharing, what were your beta and alpha rest temps/times?

[hopfenundmalz]

Did a hochkurtz double decoction.

Scored 44 in recent comp.
 

If you don't mind sharing, what were your beta and alpha rest temps/times?

This was the Hochkurz schedule for time and temp right out of Kai's site, with no protein rest.
The beer is brilliant, no finings used, just a long lager at 34F.

[Thirsty_Monk]

I'd be interested in getting your take on BoPils too, Thirsty_Monk!

I have been brewing this beer commercially since April.

Thirsty...what's your opinion on Bestmalz Pils for use in a BoPils?

Thirsty Monk, what temp schedule do you use for the fermentation? I have been letting the temp rise for diacetyl rest, but I don't think that is what is done by the commercial brewers over there. Their ferm temp is about 48 - 50 F until  about 1 deg plato above the FG, then they start cooling, before the wort completely ferments out.  I used it for my last  12 gal batch and it seems to work  good. With ton of yeast of course. 

I actually read description of Czech Lager, written by Czechs  and they indicate that some buttery flavor is desired. 

bluesman Best Pilsner Malt is VERY good malt.
Blend it with another pilsner malt (like Castle Pils) and you will be close enough.
If you use it straight it will be too clean.
You could remedy this with soma caramunich.
I blend Weyermann BoPilsner malt with Castle Pilsner and still add some caramunich to it.

concernedphil
I do not use "traditional" fermentation schedule.
This is for the reason because I do not use "spunding" for maturation.
So I keep fermenter at 52F and at the end of fermentation I raise it to about 60F for couple of days.

I use this schedule because I used it at home with good results.
Traditional fermentation schedule is lowering temp as they would not shock the yeast when they rack it to the cellar for maturation and "spunding".

Pawtucket Patriot you can find Krusovice in Minneapolis at Surdyk.

[Pawtucket Patriot]

Pawtucket Patriot you can find Krusovice in Minneapolis at Surdyk.

Yep, I've seen it there too.  I used to live a few blocks from Surdyk's.  They've got a great beer selection.

Hey, do you ever plan on breaking into the Twin Cities market?  I'd love to sample some of your wares!

[Thirsty_Monk]

Pawtucket Patriot you can find Krusovice in Minneapolis at Surdyk.

Yep, I've seen it there too.  I used to live a few blocks from Surdyk's.  They've got a great beer selection.

Hey, do you ever plan on breaking into the Twin Cities market?  I'd love to sample some of your wares!

I do not think I will ever go across the border.
Closest to MN will be Hudson.

By the way, just because I have a commercial license does not make me a better brewer.
On the other hand I attended my first beer fest as a brewer with great feedback.

[denny]

On the other hand I attended my first beer fest as a brewer with great feedback.

Congrats, Leos!  Hope I get a chance to try some of your beer some day.

[bluesman]

On the other hand I attended my first beer fest as a brewer with great feedback.

Congrats, Leos!  Hope I get a chance to try some of your beer some day.

+1

It's great to hear that all of your hardwork is reaping some rewards. 

[Thirsty_Monk]

On the other hand I attended my first beer fest as a brewer with great feedback.

Congrats, Leos!  Hope I get a chance to try some of your beer some day.

+1

It's great to hear that all of your hardwork is reaping some rewards. 

Thank you guys.

I have to tell you that it is much harder to sell your beer then make it.

[dcbc]

Did a hochkurtz double decoction.

Scored 44 in recent comp.
 

I did this schedule as well and, after six weeks of aging, I had the best bopils I have ever brewed.

[Pawtucket Patriot]

I do not think I will ever go across the border.
Closest to MN will be Hudson.

I go through Hudson on the way to my family's cabin (in Door County, WI).  PM me where you're distributing and I'll try to grab a pint next time I head that way!

[Thirsty_Monk]

I do not think I will ever go across the border.
Closest to MN will be Hudson.

I go through Hudson on the way to my family's cabin (in Door County, WI).  PM me where you're distributing and I'll try to grab a pint next time I head that way!

If you go to Door County you are passing by.
All the info where you can find us is on our web site:
www.lazymonkbrewing.com
We are in Menomonie, Chippewa Falls and Eau Claire.
We will start bottling into the growlers and sell it in the grocery/ liquor stores soon.