Recent content by Derek Robinson

I haven't brewed a lemongrass pilsner, but regularly brew a lemongrass saison. I use the fresh lemongrass similar to how I would use it in a soup. Lower 6" (more white) part of the stalks only. The tops are very bitter and not good for eating (might be fine for beer). I slice them thinly and...

Good reminder! I can ferment under pressure, but have never tried. I have heard mixed messages about pressurized versus open fermentation. Do you have specific experience in this working to achieve a good pilsner? And what exactly did you do?

I can keep things in the 68-72 range pretty well.

Thank you for the responses! "I’ve had a lot of success with W34/70 in a cool but not controlled environment.". What does cool mean? And how long are you allowing for fermentation?

I am attempting to brew a Czech style pilsner, but don't have fermentation temperature control. Wondering who has had success with some of the new kveik yeasts or a kolsch recipe that really hit this classic style without temperature control. Any advise would be appreciated!

The long and winding road of home brewing...at least we get to drink along the way! Congrats on your first batch! Cheers!