Pilsner tips

[Michael]

Ok. First taste today.
I lagered it for 6 or 7 weeks at about 2 degrees.

Couldn’t in all of that time get it clear - I read a thread saying that the yeast I used is prone to cloudiness but not sure.
Other problem is that the ABV is about 3% - so another problem with OG

But the taste is great - very pleased

 

[Redreuben]

Cool, just label it Hefe Pils.



See what I did there ? Cool Lager.
Pmsl

 

[krz]

I have just successfully done a pressurised Pilsner using wlp800 at 17C.
It really is a pilsner.
At one stage, the fermentation stalled (20 psi), I released the pressure down to about 3, and it started again.
FG was 1.012, OG was 1.053.

Putting it out there, maybe you dont have to wait that long.

 

[nathanvonbeerenstein]

I have just successfully done a pressurised Pilsner using wlp800 at 17C.
It really is a pilsner.
At one stage, the fermentation stalled (20 psi), I released the pressure down to about 3, and it started again.
FG was 1.012, OG was 1.053.

Putting it out there, maybe you dont have to wait that long.

Agreed. I’m currently doing a Pilsner at work with White Labs Pilsner yeast.

I’ve been tinkering with fast lager ferments by starting at 14c with a good healthy starter. Pre pressurise the vessel with oxygen to 10psi and connect a sounding valve at the same pressure. After a good Krausen has formed, I ramp it up to 15, then 1c everyday thereafter until I hit diacetyl rest temps where I hold until fermentation has finished (usually day 10) before cold crashing to 0c for 2 days with gelatine before kegging. No ‘lagering’ needed as the beer is crystal clear without perceptible off flavours.