Recent content by NorthSide

thanks! definitely need a sound process when brewing pilsners.

sounds awesome, i've been wanting to brew a german pilsner. have you tried fermenting with dry yeasts like saflager s-23 or w-34/70? thanks

my only suggestion would be more whirlpool and dry hops. gotta get that dank flavor and aroma but low bitterness.

subscribed... i appreciate it.

i never used nottingham, i mostly use us-05 at low temps and have gotten a pretty clean flavor. i remember getting a really clean lager-like taste with pacman at low temps. maybe i'll give nottingham a try on the next batch. i usually give my beers 4 weeks in primary and then cold crash and...

definitely just an experiment. your analogy is dead-on. i should have not called it a pilsner. actually a friend of mine is going to use the same ingredients but using lager yeast. so i'll post the results.

thanks! your answer was the sine qua non for my question.

just a follow up question - if i use 100% chicago water with no distilled water, according to the water spreadsheet i used, if i add 4 oz of acid malt and 1 tsp of calcium chloride my mash ph will be 5.57. is this close enough that i'll be fine or should i try and add something else to get the...

awesome help folks, i never really worried about ph with my previous beers and they turned out fine, but now i'm going to pay more attention. i looked up my city's water profile and also found a spreadsheet for calculating mash ph that i plugged the water profile numbers into. i'll probably go...

i'm thinking about brewing a pilsner with ale yeast (US-05) and i've never brewed with just pilsner malt. i'm wondering if i need to worry about PH since there are no roasted grains to balance it out. should i use a couple oz of acid malt, or just not worry about it? thanks

i had similar concerns about oxidation and i stopped using a secondary 2 batches ago. so far i found it to be easier and i'm not getting the off flavors.

that makes sense to me. i'm no botanist, but it sounds good.

that is a great question. i grow my hops on the side of my garage and some cones end up in the shade because they are covered up by other bines. the cones in the shade are lighter in color and seemed to have a stronger aroma, but i'm not sure if i was just picking them later because they were...

yeah, they smelled good and tasted bitter like hops. is it possible i didn't dry them enough?

i harvested most of them in the last couple weeks of october. last year i harvested most of them too soon, so i made sure this year to wait til they were ripe.