Recent content by Basspaleale

This is how Weyermann suggests you do a single decoction. I found this on their website, Decoction (single-decoction mashing): Mash in at 62°C (144°F) and rest for 30 minutes, heat up to 68°C (154°F) and rest for 10 minutes, heat up to 72°C (162°F) and rest for 15 minutes, draw partial mash...

I to was a big fan of the 34/70 but because of my continue quest for the authentic German Pilsner flavor I switched to the WLP833 German Bock Lager yeast. I know that sounds a little crazy but for my fellows German Pils enthusiast, give it a try. It really brings out that malt flavor as well as...

Thank you, that helps alot!

I hope this isn't too far off topic but I'm hoping someone can help with a water question. I'm planning a German Pilsner Brew and would like to know if my water profile should be balanced or geared towards dryer/bitter chemistry?

If you go to the Cool Zone web site and in the product description, you'll find a link to their quick connect couplings. Those are better than any pics I could send.

I've been using one for a couple of years now and it works great. I have a 6 gal plastic water can that is filled with glyco/water mixture, setting in my freezer which is located next to my fermentation box. I use a 16 gal keg for my fermentor. I brew nothing but lagers and I ferment at 46 deg.

If you truly want to improve the flavor of your pilsner and you have the temp control abilities, ferment at 46 for 3 weeks. Then raise the temp to 52 over a 3 day span. At the end of the 4th week taste for diacetyl. If all is good, keg it, if you taste any diacetyl leave it for another week and...

Could definitely use one!!!!

If you're having trouble sleeping over yeast cell counts, you're getting way too serious. Remember what the grandfather of home brewing, Charlie Papazian always said. "Relax. Don't worry. And have a homebrew."

Mr. Taylor is right, I've brewed many great lagers (5 Gal batches) with 1 packet of 34/70. You'll be fine.

Thank you

My house pilsner is also based on Bitburger and the last couple of batches I fermented at 48 deg F and left it there. I have to say those last 2 batches were by far the best lagers I've brewed. You said 830 wasn't your go to yeast, care to share your go to yeast?

Here's what I do and it's worked for over two years (year round and I live in Oklahoma). Buy a large garbage can, insulate the interior sides and top. Purchase a Cool Zone jacket at Gotta-Brew.com. I brew 10 gallon batches so I use a half barrel for by fermenter but 5 or 6 gallons will work as...

Just tapped the best German Pilner I've ever made. Cheers and Happy Thanksgiving.

I use pretty much the same process however I brew primarily Lagers, so I use the 3rd kettle to add pre-frozen ice blocks and water, which I pump through my immersion chiller to hit 48 deg. ferm temps.