Sweet, I'm second to start a thread in the new section!
I am planning to brew a Classic American Pilsner in the near future and I picked up some Wyeast 2007. I'm curious how many people have used it and liked it. Also, any tips for this strain? Good temperatures, bad temperatures, time for primary fermentation, diacetyl levels, etc. Any advice is appreciated.
Uff Da Picobrewery
Kegged: Vienna Lager, Mánagarmr Stout, Ratatoskr IIPA, Cider
Bottled: Yule Gruit