Anyone ever ferment a German pils completely in primary without doing a secondary, and what kind of results did you get?
Just fine, keep it in primary for 4 weeks, transfer to a keg to begin lagering/conditioning/carbonating.
Cool! What was your process for keeping the trub and cold break out of the fermentor?
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.
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.
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.
Thanks for all the feedback!