My first pilsner

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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My first pilsner

Postby kingfisher2 » Mon Jul 10, 2006 5:53 pm

I just racked to by secondary after a week on the primary & It tastes kinda nasty. :| Is this normal? In other words, do they need to lager a while to "mature?" TIA!
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Need more info

Postby brewmeisterintng » Wed Jul 12, 2006 5:55 am

A true pilsner is fermented at lager temperature (50-60 degrees) and usually takes two to three weeks in the primary so I am not quite sure what you put together. Is this a kit or recipe? Can you give more info on the ingredients as well as your procedures?

Regards

James
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Postby kingfisher2 » Sat Jul 15, 2006 8:30 pm

I did a single infusion @ 155 & sparge @170 on a malt bill that was "pilsnerish :o " I used a whitelabs czech budejovice wlp802 I am trying to ferment in a fridge that seems to vary in temp every few days (48-62) :x I think i have diacetal issues But it seems cidery not butterscotchy. I will give it a diacetal rest before i lager. I guess i wont dump it just yet :| cheers :)
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Postby pcharles » Wed Jul 26, 2006 6:37 pm

kingfisher2 wrote:I did a single infusion @ 155 & sparge @170 on a malt bill that was "pilsnerish :o " I used a whitelabs czech budejovice wlp802 I am trying to ferment in a fridge that seems to vary in temp every few days (48-62) :x I think i have diacetal issues But it seems cidery not butterscotchy. I will give it a diacetal rest before i lager. I guess i wont dump it just yet :| cheers :)


Cidery could be a lactic acid infection.
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