Thanks guys, I understand im not going to get a true tasting pils with an Ale yeast, I accept that but I want to use what ever yeast I can to come as close as possible in appearance and taste.
So what im gathering here is the German Ale will be a good yeast if I give it lots of time and cold crash it.
Or use a dry yeast like Safale US-05 if I want a clearer beer in less time and still have the crisp taste.
I don't have a spare fridge around(if I did id just lager) to cold crash my whole carboy after fermentation.
Also I am trying to get something like a Bittburger, which I have never tasted, so I am using a recipe I found on the internet. From what I gathered it is a medium to light bodied beer, with medium maltyness, and a noticeably pressent hop charachter. Some DMS and sulfer may be detectable.
So far I am leaning towards the German Ale, ill leave it in the fermenter for upwards of a month and then bottle it and let it age some more. I migh go buy a secondary so I can let it sit for a while without tying up a primary. I can ferment at around 60-62 degrees.
I am def going to try it an see what happens.
Primary : Honeybuns Weizen, Ode to Arthur(with partial sour)
Bottled: Cream of Three Crops, Hazed and Infused Clone
Planned: A green chile beer, I live in New Mexico gotta have the green chile beer.
Originally Posted by Duckfoot
Two days into my last batch made and the scent of the farts of a thousand rhinos is permeating the basement...
Life is good...