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Personally, I would just let it sit for a bit longer 14-21 days total or so. Then I would move it to the place I was going to transfer it (up on a counter for example if you are using gravity) a couple days before you were going to transfer to keg/bottle - that will allow debris to further...

Jever Profile on B'run water is as follows....my actual calculated #'s are in parentheses: Ca = 48 (51) Mg = 5 (3) Na = 15 (8) Sulfate =75 (85) Chloride = 30 (38) I add all of the minerals to mash water, none to sparge water. I add 2ml of lactic acid to my mash water, 1 ml lactic to my sparge...

I brew a lot of these "hoppy pilsners" - like you, inspired by beers such as Pivo Pils. I use 100% RO and then use the "Jever boiled" profile in B'run water. It works very well for these beers in my experience. I use lactic acid to get pH in the 5.25 range or so. ** It is pretty close to...

Conan, 1272 and I like using 2565 Kolsch Yeast in my lighter session hoppy wheat that is along the lines of a NEIPA. That Kolsch yeast never drops out. Nice and bright flavors - especially for a lighter (1.04-1.05) type version of this.

Also, You have calcium listed at 20 ppm - is that a typo? I would think that would be up around 100 or so. Not even sure how it would be that low with the other numbers where they are at.

There are two explanations for a score ranging from 42 to 18..... 1.) the most likely is infected bottle/error when bottling/cracked bottle etc. 2.) It was a competition with judges that literally knew nothing what-so-ever about judging beer. The only way I ever really found the feedback truly...

Depends..... sometimes I might just enter some things I have on hand if I happen to have something good on hand, and a competition falls when I have time to bottle it up and send some entries. If it is a competition I am actually trying to do well in (like NHC).... I plan it out. I will plan...

And, actually, if you go to the competition/finals page - they now have your scores up and it is checked if it made mini BOS..... My Mild must have also made mini BOS as it is indicated on the web page, even though it was not marked on the score sheet. So, worth looking there for those getting...

Then it was in the hunt, and one of the best beers out of those at the finals. Good job.

The score "rank" is not always the best indicator as some judges score "high" or "low" compared to other judges. There were 36 entries in each category..... so, those were probably broken to 5-6 different judging tables and each table probably passed 1-2 beers on to go head to head for top 3...

I am a big fan of bitters and milds as well...... But, here is a different option - one of my "go-to's." I can't keep it on tap it gets drank so fast. I usually brew it to 3.7-4.0 range. But, could adjust accordingly. https://www.homebrewtalk.com/forum/threads/hoppy-session-wheat-beer.644047/

Looks great.... do you have a specific process/steps you use for krausening?? I have went to spunding on a number of my beers and liked the result. Just curious how you are going about this.

Check Post #461.... that is my take on it, as well as some of the details on page 10/11. (***That assumes 40 posts per page setting).

Contact the retailer first if you feel it is unacceptable before "outing them"...... always give them a chance to provide customer service before going down that road. I have a tall, narrow garbage can that I use for major cleaning of kegs. It is only a little taller and wider than a keg...

@Andre3000 Sorry for the delay. Here is what I do for my Kolsch Grain..... Basically, you want base malts and any combo is honestly probably fine. I used this last time around: 50% Weyermann Pilsner 25% Briess Gold Pils Vienna 25% Rahr 2 Row Hops: 60 min. = 15 IBU Tettnang 30 min. = 6 IBU...

I have found that leaving lagers on yeast longer has really resulted in nice beers. It is now my standard procedure. I ferment lagers in kegs..... 10 days at 50-52, 3-5 days at low 60's. Back in chest freezer and gradually ramp temps down to 33-35. I then just let them sit for 2-4 more weeks...

This is a site that has all the NHC gold medal recipes...... great starting point, particularly if you are trying to brew specific styles and want them to be right in that style range. http://www.alternativecommutepueblo.com/2011/10/ahanhc-gold-medal-winning-recipes-for.html

HA.... I will second that. Don't think I will be traveling to the east coast any more than the west!

Personally, I have never had much luck dry hopping pilsners. Just sort of comes off grassy and vegetal when I have tried. That said, I agree with Snowtiger on keeping it subtle. Maybe a bit more Tetnang, I have never really liked Saaz in a dry hop. Maybe a small amount of citra or...

It is suppose to hit distro..... They have to have a lot of it with the new brewery, so it should find its way there I would think.