I'm doing my first Pilsner and I was wonder if the fermentation looks the same as an ale? It's been sitting at 47 degrees for 21 hours now. I did a yeast starter and oxygenated the wort. Thanks for your Help.
Pilsner Help
- Thread starter jgardner6
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boo boo
Well-Known Member
You won't get the same big krausen as an ale do, but I do get krausen.
Just expect everything to move slower than an ale do.
Just expect everything to move slower than an ale do.
GrainCounter
Active Member
I made a Bohemian Pilsner this summer. It had a steady 1-inch krausen for nearly two weeks. Nothing crazy, but steady for sure. 47 seems a little low to me, you might want to kick it up to 50 based on what strain you're using.Wyeast 2007 recommends 48-56, if that's what you're using. Too low of a fermentation will be very slow, and could possibly give you more diacetyl.
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