My first pilsner

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

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kingfisher2
Posts: 5
Joined: Tue Jun 27, 2006 8:16 pm

My first pilsner

Post by kingfisher2 »

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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brewmeisterintng
Strong Ale
Strong Ale
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Need more info

Post by brewmeisterintng »

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
kingfisher2
Posts: 5
Joined: Tue Jun 27, 2006 8:16 pm

Post by kingfisher2 »

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 :)
pcharles
Light Lager
Light Lager
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Location: Houghton, MI
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Post by pcharles »

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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