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My Lagering set up with bins

tryed to post a picture but it wont work. Do i need to have a higher forum ranking?

Interesting, thanks for your reply. I am still bottling but would consider buying a keg and co2 set up. The wife wants a bar in the garage with 'proper taps'. Shes a definate keeper :-)

This is interesting. Also my force carbing friend and I recently brewed the same recipe. He used a grain father and forced carbing.. I used traditional all grain method and natural carb. We both got similar efficiency. We are going to compare the 2. Should be interesting.

No I bottle at the moment.. but have considered getting the full kegerator set up. Great info on the purity law btw very interesting. I lived in Berlin for a while and have a great love for german beer. (Amongst other beers hehe) I am very happy with the taste of my beer but love investigating...

What are peoples thoughts on this ? Preferences ? A friend constantly tries to get me to force carb says its great.. I'm stuck in my old ways priming my beer. It intrigues me that its german law to carbonate naturally and I'm happy with my procedure. Should I try a switch ?

Ok cool thanks.. was also wondering about pitching at room temp and letting it fall gradually to fermentation temp. I usually pitch low..I hear this can produce a bit of diacetyl.

Awesome responses thanks. Will look at that yeast next time for sure.. used m84 this time.

Try whirlfloc tablets - they are made out of irish moss but seem to work way better ( IMHO) for some reason.

Thank you everyone for your responses - i will carry on as usual - and not try to get any diacetyl :mug:

And yea she does like those skunky Heinekens - that's my next question - just kidding. :D

A proper pils? Not the pilsner brewed in pilzen aka the original first pilsner beer ever made? Have u tryed Urquell? You didn't like it?

I just love geeking out on this stuff. I'm a full blazing brew nerd.. i worked hard on being able to brew good lagers - this is just another little area i wanted to investigate :mug:

yea i know what your saying - but my girlfriend just loves Urquell and Diacetyl is a characteristic of this beer. She's been begging me to make one just like it. I make 90% lagers and she likes them but still says its not an Urquell. And i agree because they lack the Diacetyl. I've been to...

Hi there, I'm relatively new to posting on here, but have learned most of what i know about brewing on this forum - so thanks to all the heads out there! My question - Does anybody attempt to get Diacetyl on purpose when making a Pilsner Urquell type beer ? I know that is a definite...

Hi there, I'm relatively new to posting on here, but have learned most of what i know about brewing on this forum - so thanks to all the heads out there! My question - Does anybody attempt to get Diacetyl on purpose when making a Pilsner Urquell type beer ? I know that is a definite...

1.010 is a decent FG ,.. but those yeasties are unpredictable - who knows what theyre going to do next. Slightly different everytime.

It really depends on the burner - my burner takes almost 45 mins to an hour to get from mash temp to rolling boil, then i know i can leave it on full blast for a nice even boil...but your burner may be more powerful so you may have to turn it down - the best way is to watch it like a hawk until...

As an experiment you could try lowering the amount of strike water and putting the grain in around 70c and then use boiling water to top it up and get it to the right temp?

Sorry just saw you mashed at perfect temp -strike the above thought:cross: