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Old 10-13-2012, 12:26 AM   #21
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Made my kinda, sort of, maybee, I hope it taste something like prima today. Had to make do with what was available from lhbs. Went with 1/2 D.I. Water and 1/2 charcoal filtered local water. Until I can finish figuring out my own water exactly. Well here is what i decided to try.

14 lb. German Pilsner
8 oz. Munich malt
7 oz. Acid malt

Mash for 120 min. @ 149°
(No Sparge)

90 min. Boil
1 oz german tradition @ 60
1 oz us tettnang @ 30
1 oz hallertau mittelfruh @ 20
2 oz czech saaz @ 10
1 oz czech saaz @ steeped

O.G was 1.055

3 packets of nottingham
14 days @ 58° primary
7 days @ 68° secondary
7 days @ 38° lager

Will report back when carbonated..

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Old 10-18-2012, 04:12 AM   #22
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Why did you use Notty? It's not a lager yeast.

Using an ale yeast instead of a lager yeast will have far greater impact on flavor than water treatment will.

You'll end up with a good beer but it won't taste like Prima.

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Old 10-18-2012, 12:25 PM   #23
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Because some other guy on this site said he tried it , and fermented it low and said he had good results. Time will tell. If not I will just have to brew another batch....

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Old 11-02-2012, 02:42 AM   #24
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Because some other guy on this site said he tried it , and fermented it low and said he had good results. Time will tell. If not I will just have to brew another batch....
You will undoubtedly make a good beer but it won't be a lager, it won't taste like a lager. Lager yeast is widely available, why didn't you use the excellent saflager W-34/70 dry yeast?
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Old 11-02-2012, 10:58 PM   #25
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Because I have a.d.d. And I have to always experiment. I have'nt made the same recipe ever. And I did not want to make the above recipes exactly as perscribed. Because then they would call me a copy-cat and what not.

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Old 11-04-2012, 06:33 PM   #26
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But worrying about water chemistry for a Pilsner is pointless if you're just going to ferment with ale yeast.

That's like worrying about what spices to use for a Chinese stir fry then dumping marinara sauce on it.

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Old 11-04-2012, 07:20 PM   #27
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Ya ya ya. I just started lagering it. Couple weeks and i'll taste it and see. Next one I will use a different yeast strain. One of the pubs in buffahole that I goto got in a keg of prima pils. A cask of vicrory pale ale. And a bunch of other victory kegs last night. So the victory representative guy was there. He said it started out as a german lager strain but mutated into thier own over the many years. Cool guy, talked beer with me and my parents for a good hour. But he would not divulge very much information about their pilsner. I'm afraid I will have to do this cloning project the old fasioned way. One keg at a time.

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Old 11-06-2012, 02:04 PM   #28
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?..So the victory representative guy was there. He said it started out as a german lager strain but mutated into thier own over the many years...
maybe a resident commercial brewing expert can chime in, but I'd have to think that as a professional brewery, they would be using yeast from cultures (for consistency/control) instead of simply letting their yeast just wildly mutate. So I'm not sure I believe that Victory rep.
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Old 11-06-2012, 03:00 PM   #29
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What he meant was that is was a well known lager strain (which I expect he had been using at Baltimore) that they continued to use which, as is often the case when breweries do this, developed 'house character'. Yes, it's caused by mutation but you can be sure the selection is controlled.

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Old 11-06-2012, 04:30 PM   #30
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He wasn't one of the brewers. Just a guy they pay to promote the brewery. Make sure the beer is served correctly. Hand out free beer and t-shirts. Hang out and drink beer. I think I could really enjoy this type of job.

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