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Ha. :) No I didn't I'm afraid -that all seemed a bit adventurous for my first Pilsner so I just did a two step mash with a 30 min protein rest and a 60 minute mash.

It didn't really taste buttery. It was also pretty clear already which is why I went ahead with transferring to 2ndary.

I'm not sure. I honestly don't really 100% know that i can identify diacetyl. I've seen and read descriptions of it but I'm not sure I could confidently taste it and identify it. The sample I tasted was pretty good but it definitely was a little fruitier or more kolsch-y as opposed to a drier...

I brewed my first lager a couple weeks ago - an all grain Bohemian pilsner. I had it in primary at 50-55 and was planning on about 10 days in there but I wasn't able to get back to it for 2 full weeks before I moved it to secondary. When I was going over the recipe in my LHBS I was advised to...

Hi, this is my first post here, although I've been lurking for a while. I'm pretty much a noob with only a handful of batches under my belt but I'm learning a lot from this site; its a goldmine of info. -Andy