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Yep, I like to mostly brew mine somewhere in-between those two styles.

Thanks for sharing. Interesting that the recipe is just Pils and Carahell. I've heard they're Marzen/ofest is basically a beefier Helles. Have any pictures of the beer?

Nice to see you back Vlad, always enjoy reading your posts.

I too have seen improvement in foam since I stopped using carafoam, use to use it in all my brews.

I like pitching a lot of yeast, about 100 billion cells per gallon and due to my cold well water I can chill down to lower 50°. I like to ferment cold about 47° for around 8 days then I slowly drop about 2° per day down to lagering temp which is done in a keg on day 13 at 32°. Never have any...

I've received some info from some German breweries and they do use small amounts of Munich, Vienna and even cara malts for color adjustments and flavor in their light lagers.

This is where I purchase mine. https://www.ritebrew.com/product-p/803447.htm

Nice, I've just been doing lagers with wy2124, never tried an ale yeast, I'm sure that has something to do with my issues. I'll be trying again with wy2206, we'll see what happens soon.

Let us know how far it attenuates. I've tried different mash schedules and haven't been able to get a 100% Red X 1050 beer down below 1014. They all tasted great but I'd like to dry it out a bit more.

https://youtu.be/YDBKUCkg8cM Some interesting stuff on the boil from Charlie Bamforth

If you do a step mash i'd do a short protien rest at 126 then a long rest at 149 to get good attenuation, this is what Best recommends.

This one has been close for me. 86% Best Pils 10% Vienna 4% Carahell 4 IBU Hallertau FWH, 16 IBU Magnum at 60 min. Wyeast 2206

In the past I was getting a little caramel but I think it may have been oxidation from filtering. Lately I get a nice malty flavor similar to Munich but I also get a hint of dark cherry in the finish.

I recommend you try for yourself and see. Brulosophy isn't the know all end all.

Let the hops sit in the wort for 30 min or so prior to boil, it'll give you some flavor and aroma.

Just about ready to give this spunding thing a try. Ive done quite a few lodo cold ferments and got my refractometer figured out so I can take samples to figure where I'm at without wasting too much beer with hydrometer samples since I do small 2.5 gal batches. Looks like I can get a 1.050 brew...

Your talking specific gravity points not Plato correct?

Nope

Nothing fancy here, just Co2 purge a sanitized keg and gravity feed from fermenter to keg. I do smaller 2.5 gal batches so my kegs don't last more than a month or two, but before I was adding smb I could tell I was losing the freshness and aromas mid way through, now it's good to the last drop.

I've been adding smb to my kegs for about a year now. After some trial and error I settled in at 10mg/l.