[Will's Swill]

OK, I never use Pilsener malt.  Let's just get that out of the way.  I always substitute in pale malt because for a while I've had a lot around.  However, I just made a Kolsch last weekend and I went ahead and used Weyermann Pilsener malt just for fun.  Holy crap did I get some hot break!  My hot breaks are usually subtle, but this was out of control!  Gobs of the stuff were still on the surface when I finished the boil and the chill.  To the point that I was trying to hold it back from the spigot with a spoon when I drained the kettle!  Y'all ever seen this?  I should have taken a picture...

[blatz]

yeah, its a huge pot of egg drop soup, isn't it?

[euge]

That's one of the things I like about pilsener malt. That and the taste. 

[majorvices]

Also, if you get a huge hot break that often means your pH is dialed in. If the hot break is minimal then your pH may be off. Pils malt does produce a lot of hot break though.