Is there some kind of special ingredient which makes pilseners snappy rather than smooth? I've just done up a pils kit and the thing is inredibly crisp considering I used Nottingham yeast (albeit at pretty cool temperatures for ale). I'm kind of in the process of figuring out ale vs lager yeast and the difference in final product. (running the same wort in split batches... lagering some, doing some with ale yeast).
This might just be a matter of attenuation of the pilsner wort. Some pilsners are supposed to be rather dry which means they have a low FG.
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