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There is a very detailed LODO Helles recipe on the German Brewing Forum, just look on the right side of the opening web page and you'll find it. Be aware when I say detailed, it's detailed. Pick and choose what you can do with your equipment and you'll still make the best Helles you've ever brewed.

You can find some great info on LODO on themodernbrewhouse.com website. Simple changes are the best way to approach LODO. I had a great Helles (LODO) recipe. if I can find it, I'll send it to you.

I agree with Willy, the last 2 years I've chased that perfect, elusive, German Pilsner. Which, IMO, ment improving my LODO practices as well as learning to make a good sauergut. I no longer enter any competitions or brew what my friends prefer, I guess I started brewing for myself and I'm a much...

One of the simplest ways to dry your lagers is to add table sugar at the end of your boil. It will not change your flavor at all. You will need to adjust your base grain quantity to get your numbers dialed in, but it really works. I use 12 oz. of sugar in a 10 gal batch.

I used 34/70 for years and made some, IMO, pretty damn good German Pilsners. I have sense switched to WLP830 and ferment at 48 deg. for 30 days with no D-rest. I then taste it. If I taste the slightest diacetyl, I leave it another week (it's rare to taste any at the 30 day mark). I then transfer...

Welcome Jordan, I've been brewing for over 30 yrs but have dedicated the last seven to lagers.

Yes, very interested!

I never do a rest either, I ferment at 48 degrees for 30 days at which time I taste for diacetyl, if none is detected I keg, If I taste it I leave it for 3 or 4 days and repeat.

This is how Weyermann suggests you do a single decoction. I found this on their website, Decoction (single-decoction mashing): Mash in at 62°C (144°F) and rest for 30 minutes, heat up to 68°C (154°F) and rest for 10 minutes, heat up to 72°C (162°F) and rest for 15 minutes, draw partial mash...

I to was a big fan of the 34/70 but because of my continue quest for the authentic German Pilsner flavor I switched to the WLP833 German Bock Lager yeast. I know that sounds a little crazy but for my fellows German Pils enthusiast, give it a try. It really brings out that malt flavor as well as...

Thank you, that helps alot!

I hope this isn't too far off topic but I'm hoping someone can help with a water question. I'm planning a German Pilsner Brew and would like to know if my water profile should be balanced or geared towards dryer/bitter chemistry?

If you go to the Cool Zone web site and in the product description, you'll find a link to their quick connect couplings. Those are better than any pics I could send.

I've been using one for a couple of years now and it works great. I have a 6 gal plastic water can that is filled with glyco/water mixture, setting in my freezer which is located next to my fermentation box. I use a 16 gal keg for my fermentor. I brew nothing but lagers and I ferment at 46 deg.

If you truly want to improve the flavor of your pilsner and you have the temp control abilities, ferment at 46 for 3 weeks. Then raise the temp to 52 over a 3 day span. At the end of the 4th week taste for diacetyl. If all is good, keg it, if you taste any diacetyl leave it for another week and...

Could definitely use one!!!!

If you're having trouble sleeping over yeast cell counts, you're getting way too serious. Remember what the grandfather of home brewing, Charlie Papazian always said. "Relax. Don't worry. And have a homebrew."

Mr. Taylor is right, I've brewed many great lagers (5 Gal batches) with 1 packet of 34/70. You'll be fine.

Thank you

My house pilsner is also based on Bitburger and the last couple of batches I fermented at 48 deg F and left it there. I have to say those last 2 batches were by far the best lagers I've brewed. You said 830 wasn't your go to yeast, care to share your go to yeast?