Really enjoyed this video! Been thinking about trying a pilsner recipe for the first time. I've built a fermentation fridge with double fermenter capacity, with an ink bird so I can maintain a 10c temperature. Didnt realise I had to raise the temperature after 3 days though so many thanks for this!!! Really enjoy your content mate. Thanks again 👍
I came across your channel because I was looking for assurance that my Kolsch-style was going to be okay (it is). I thought the Kolsch had a weird aroma, but then I found one on tap at a local nano-brewery and it had the same weird aroma so that was a relief. Kolsch yeast is weird. Anyway great channel, can't wait to make some kind of lager.
Kolsch is indeed a weird one haha, but definitely fun to brew. Glad its turned out well for you, often times the best thing we can do for our beer is not panic! Thanks for the channel support, cheers and best of luck in brewing that lager!
I may be brewing a Pilsner soon and revisited this video. I bottle my beer and this will be my first lager. Normally I carbonate the bottles in 65-70f. With a lager would that carbonation temperature be the same or should it be lower to carbonate properly? Thank you.
I needs to be lagered and stored cold for a while too clarify and improve flavor. If you're bottling you can still add sugar and let the bottles carbonate at room temp, but then you should keep them cold from there on out.
I'm going to be brewing my first brew on video and I'm looking around for inspiration. Because I lack the equipment you have I am going to be using a normal pan for the mash and wort then transfer to a fermentation vessel. If there is any advice you can give for a first timer? The boil looks pretty straightforward and i know about keeping it all sterile. The main thing really is I don't want to fail so the easier the better lol
Just take it easy when you start up and don't expect perfection. Try to keep your temperatures steady but don't freak out if it isn't perfect, just enjoy the process!
@@TheApartmentBrewer Cheers, I'm gonna make an ice bath for the cooldown process. I heard somewhere the faster you cool down to the yeast pitching temperature the better it'll turn out.
Thats a great question. Basically the short answer is these beers were brewed in the late winter/early spring and then stored in caves or cellars. They stayed roughly around 50-60 degrees F while underground.
Thanks for the up front story on your water. I was hoping to find the optimum water profile for a German Pils. The Pilsen profile is everywhere but finding specific German Pils water has been tough. Do you think the Munich water profile is good or do they adjust adjust it? Any suggestions? I just got Beersmith 3 and I am not finding anything specific. I will look at other brewers recipes there. Thanks for the vid.
To be honest, I think you will do fine with the Pilsen profile. The softer it is the better, and then good brewing techniques should hopefully get you closer still. I wouldn't recommend the Munich water profile for a pilsner, its too hard. Check out Bru'n Water if you haven't yet, its a good resource. Thanks for the comment!
@@TheApartmentBrewer I have never had an issue with pilsner malt which I use as my base malt for pretty much everything including a lot of lagers. I have read a lot about people with the same experience. brulosophy.com/2015/09/14/boil-length-pt-2-pilsner-malt-exbeeriment-results/
@@iliffavenuebrewhouse6496 I love brulosophy for this stuff haha, fascinating read. Once again, it defies all CONVENTIONAL logic, and the issue seems to be perhaps a bit blown out of proportion in today's brewing world. Of course, one could argue that the intensity of the boil may allow for a shorter one as well. I'm gonna have to try doing some unconventional stuff like that later. Cheers!
@@TheApartmentBrewer Cheers man! Yeah I have moved to 45 minute mash and boil for almost everything to save time. If attenuation is a concern, I will extend the mash time.
Hey man, just started watching your channel and it's great! Love the start to finish format you've got going. I'm starting my first attempt at beer and since I haven't tested my water I'm going to start from distilled water. I'm shooting for a generic lawnmower style pils with 10lb of German pils and .5 lb of carapils. What kind of water profile would you shoot for on that, and more specifically what would you add?
Is that carapils really 5 lb? Or is it supposed to be 0.5 lb? A good German pils water profile would be pretty light overall on minerals but still have a decent sulfate bump, likely want to keep everything around 20 ppm or lower, 0 ppm HCO3 and maybe up to 50 ppm SO4. I would add some lactic acid or maybe 1/4 lb acidulated malt to keep the pH right
DMS is formed between 82C and mid 90's C. What you taste in the wort after mashing cannot be DMS. In homebrew sized batches you can put full heat on above 82C and it should be enough to boil for 60 min without the lid on to get rid of the DMS. I have never tasted any corn cream flavours in my pils-based beers and I never boil for longer than 50 mins and, furthermore, I do no-chill and the wort spends some time between 90 and 80 after the boil. Small amounts of DMS is OK, even in a lager.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Man you are a chef deuvre.....that’s a good thing.nice job I can taste it from here
Incredible effort. A few weeks for a video and pilsner. Incredible.
Great job man, and you spoke like a true brew Master. Keep up the good work. Cheers
Cheers and thanks for the comment!
Underrated BrewTuber
Cheers fella for yet another one
Skål 🍺
Skål! Thanks for the kind words and the support for the channel!
#crimminallyundersubbed #1ksubs
@@Zorro7Point5 Thank you for that support!
What a great homebrewed pils......i need to drink a lager now
Fantastic video Steve
Cheers
Cheers Jesse! Had a great time with this one for sure!
figures Jesse
Loving your videos man!! Keep up the good work! I'm new to this (only brewed one extract batch) and your channel is super helpful and entertaining :)
Glad to hear you're getting into this awesome hobby! Keep it up and your efforts will be rewarded. Cheers!
Really enjoyed this video! Been thinking about trying a pilsner recipe for the first time. I've built a fermentation fridge with double fermenter capacity, with an ink bird so I can maintain a 10c temperature.
Didnt realise I had to raise the temperature after 3 days though so many thanks for this!!! Really enjoy your content mate. Thanks again 👍
Starting the diacetyl rest at 50% attenuation makes a big difference! Good luck and thank you!
I came across your channel because I was looking for assurance that my Kolsch-style was going to be okay (it is). I thought the Kolsch had a weird aroma, but then I found one on tap at a local nano-brewery and it had the same weird aroma so that was a relief. Kolsch yeast is weird. Anyway great channel, can't wait to make some kind of lager.
Kolsch is indeed a weird one haha, but definitely fun to brew. Glad its turned out well for you, often times the best thing we can do for our beer is not panic! Thanks for the channel support, cheers and best of luck in brewing that lager!
I may be brewing a Pilsner soon and revisited this video. I bottle my beer and this will be my first lager. Normally I carbonate the bottles in 65-70f. With a lager would that carbonation temperature be the same or should it be lower to carbonate properly? Thank you.
Nope, you can carbonate at room temperature just like any other beer
@@TheApartmentBrewer thank you
So after the 70°F rest, can I just add sugar and bottle it? And from that point, is it ok to keep the bottles at around 63°F temperature?
I needs to be lagered and stored cold for a while too clarify and improve flavor. If you're bottling you can still add sugar and let the bottles carbonate at room temp, but then you should keep them cold from there on out.
I'm going to be brewing my first brew on video and I'm looking around for inspiration. Because I lack the equipment you have I am going to be using a normal pan for the mash and wort then transfer to a fermentation vessel. If there is any advice you can give for a first timer? The boil looks pretty straightforward and i know about keeping it all sterile.
The main thing really is I don't want to fail so the easier the better lol
Just take it easy when you start up and don't expect perfection. Try to keep your temperatures steady but don't freak out if it isn't perfect, just enjoy the process!
Itll all be on video, win or fail lol subscribe to my channel and in a couple of months I'll be uploading
@@TheApartmentBrewer Cheers, I'm gonna make an ice bath for the cooldown process. I heard somewhere the faster you cool down to the yeast pitching temperature the better it'll turn out.
Great style 🍻
Thanks! Had a lot of fun with this one. Cheers!
Nice video! Thanks. I just drank a homebrewn German lager done with Swedish malt, US yeast and Czech Saaz hops 😬
Sounds awesome! Thanks for the comment!
How was this style made before refrigeration?
Thats a great question. Basically the short answer is these beers were brewed in the late winter/early spring and then stored in caves or cellars. They stayed roughly around 50-60 degrees F while underground.
Why chloride forward isn't that atypical? And why sodium high? Is that personal preference?
At the time, that was the best I could do with my tap water (high base cl and Na levels)
Thanks for the up front story on your water. I was hoping to find the optimum water profile for a German Pils.
The Pilsen profile is everywhere but finding specific German Pils water has been tough. Do you think the Munich water profile is good or do they adjust adjust it? Any suggestions? I just got Beersmith 3 and I am not finding anything specific. I will look at other brewers recipes there. Thanks for the vid.
To be honest, I think you will do fine with the Pilsen profile. The softer it is the better, and then good brewing techniques should hopefully get you closer still. I wouldn't recommend the Munich water profile for a pilsner, its too hard. Check out Bru'n Water if you haven't yet, its a good resource. Thanks for the comment!
@@TheApartmentBrewer Thanks
Love the vid! I'm lazy so I only do a 45 minute boil on my G Pils and get no DMS. I've never been able to get mine to finish so low though.
How do you pull that off? That defies all conventional logic, but cheers to you for making it happen! Thanks for the comment!
@@TheApartmentBrewer I have never had an issue with pilsner malt which I use as my base malt for pretty much everything including a lot of lagers. I have read a lot about people with the same experience.
brulosophy.com/2015/09/14/boil-length-pt-2-pilsner-malt-exbeeriment-results/
@@iliffavenuebrewhouse6496 I love brulosophy for this stuff haha, fascinating read. Once again, it defies all CONVENTIONAL logic, and the issue seems to be perhaps a bit blown out of proportion in today's brewing world. Of course, one could argue that the intensity of the boil may allow for a shorter one as well. I'm gonna have to try doing some unconventional stuff like that later. Cheers!
@@TheApartmentBrewer Cheers man! Yeah I have moved to 45 minute mash and boil for almost everything to save time. If attenuation is a concern, I will extend the mash time.
I'm about to brew one which I'm calling a German Blonde with almost the same stuff. Looks good. I also followed you just now on the insta! :-)
how do you carbonate during the 3 weeks at 33 F?
I force carbonated the keg using CO2.
Hey man, just started watching your channel and it's great! Love the start to finish format you've got going. I'm starting my first attempt at beer and since I haven't tested my water I'm going to start from distilled water. I'm shooting for a generic lawnmower style pils with 10lb of German pils and .5 lb of carapils. What kind of water profile would you shoot for on that, and more specifically what would you add?
Is that carapils really 5 lb? Or is it supposed to be 0.5 lb? A good German pils water profile would be pretty light overall on minerals but still have a decent sulfate bump, likely want to keep everything around 20 ppm or lower, 0 ppm HCO3 and maybe up to 50 ppm SO4. I would add some lactic acid or maybe 1/4 lb acidulated malt to keep the pH right
@@TheApartmentBrewer thanks! And yes it's 0.5 lb on the carapils.
Good old fashion city water - its both a gift and a curse
Truth! Makes a hell of a stout though
Prost great job great beer
Thanks Stony! Cheers!
DMS is formed between 82C and mid 90's C. What you taste in the wort after mashing cannot be DMS. In homebrew sized batches you can put full heat on above 82C and it should be enough to boil for 60 min without the lid on to get rid of the DMS. I have never tasted any corn cream flavours in my pils-based beers and I never boil for longer than 50 mins and, furthermore, I do no-chill and the wort spends some time between 90 and 80 after the boil. Small amounts of DMS is OK, even in a lager.
"Rasenmäher" ;)
Morì like an English pilsner, as the infusion mash is not at all traditional
Bud is ok honestly…
The horrendous music makes this nearly impossible to watch.
Yeah in my early days I had awful music choices, totally agree