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Old 07-13-2011, 01:46 PM   #1
MoronBrothersBrewery
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Default German Pils Fermentation

Anyone ever ferment a German pils completely in primary without doing a secondary, and what kind of results did you get?

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Old 07-13-2011, 01:55 PM   #2
PaulHilgeman
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Just fine, keep it in primary for 4 weeks, transfer to a keg to begin lagering/conditioning/carbonating.

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Old 07-13-2011, 02:27 PM   #3
MoronBrothersBrewery
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Cool! What was your process for keeping the trub and cold break out of the fermentor?

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Old 07-13-2011, 03:27 PM   #4
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I fermented Pilsner and Vienna lager once in single fermentor (carboy) and lagered for 3 weeks on yeast. Something like 5 weeks total before I moved to serving keg. Couldn't detect any "meaty" or rubbery off-flavors.

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Old 07-13-2011, 05:07 PM   #5
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I use a conical, I transfer to the fermenter, let it sit at 48 degrees, 30 minutes later, dump the trub, and pitch my yeast.

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Old 07-13-2011, 07:34 PM   #6
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I primary ferment for 3-4 weeks at 50-52F and then keg. Depending on the yeast I may do a diacetyl rest but usually not. I do nothing to keep trub and cold break out of the fermenter.

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Old 07-14-2011, 12:26 PM   #7
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Thanks for all the feedback!

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