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This. Check out: German Pils - Bo Berry Pils (West Coast Pilsner) Inspired by Timbo Pils: Possibly the best lager on the planet *ducks* 😜.

Ask and ye shall receive: https://shop.greatfermentations.com/product/brewtan-b-1-oz/beer-brewing-fining-water-chem Edit: I am an idiot. Read your post wrong 🤦‍♂️

With the amount of sub par hazies out there, I tend to agree.

Now that, my friends, is proper d-rest timing. I don't understand why people think lager primary lasts several weeks. If you wait several weeks to do a d-rest you've missed the timing completely. As a general rule for myself, lager ferments approach FG within 4-5 days. D-rest always occuring on...

You have not told us what equipment you're using for the mash. Are you recirculating with a pump? BIAB? You said stirring, so I assume BIAB. Recently I have been chasing the German pilsner and my beers were consistently underattenuated; it was super frustrating. I was recirculating in my BIAB...

Well, here's my Nectaron beer: Honestly, this beer is super bizarre. In the words of my GF who is really honest about my beers, "it's not bad, it's just different". Look at the color. The aroma is fantastic. But the taste? Hmm. Weyermann Pilsner was a last minute choice. I think it was the...

Ok. 1.052 to 1.020 is only 60% attenuation. So something has definitely gone wrong. Look at your mash or yeast health. Most of my underattenuation issues were traced back to mash. I was recirculating with my BIAB and it caused all kinds of problems with low attenuation which is why I ask...

Are you recirculating?

What is it that you like about this yeast vs the standbys (W34/70, etc.)? I used it once maybe three years ago and I don't remember much about it.

This should well be done at 50F for 2 weeks. What can you tell us about your mashing process?

I keep hearing this but the last beer I made with diamond was average at best. Will have to try again.

I wish I could get a hold of the real deal to try. Seems like it's hard to come by and I'm in Canada to boot so I'd say there's a very small chance of that happening.

Very interesting. I'm always curious when breweries say W34/70 or Weihenstephaner do they mean Fermentis dry yeast? Or do they mean one if it's equivalents. But in this case they actually linked it. Was your attempt with W34/70 close?

Well I brewed exactly what I referred to in that post today: OG 1.059 FG 1.012 (expected) 6% ABV 72% Weyermann pils 11% Malted oats 11% White wheat 5% Golden naked oats 2% Acidulated 75min mash at ~150F WP 4:2 Citra:Nectaron @ 170F DH chamber loaded with 2:6 Citra:Nectaron. Pitched...

I missed out on it last year but I have some Nectaron on the way this week. What's a good go-to combo for it? I was thinking of keeping it simple, something like: WP: 4:2 Citra:Nectaron DH: 2:6 Citra:Nectaron Also have some Simcoe, Amarillo, Mosaic, Galaxy.

I'm not an expert, but I don't think off gassing of CO2 is necessarily related to uptake of diacetyl. Did you try a forced diacetyl test? Probably the most reliable way to tell if your beer needs more time. A mason jar works great...

I'm impressed you've tried so many and I admire your dedication to figure this out. I feel like though even when you're given the EXACT recipe (Lowercase Italian Pils, Highland Park Timbo, and others I have attempted come to mind), it can still be very difficult to replicate because of process...

Mmmm hop iso-tope acids.

@secretlevel awesome thanks for sharing! I'm curious as to whether or not you think hop creep affected this experiment. I've shifted my methods more towards #3 to avoid it, but maybe hop creep isn't a bad thing if you plan for it. Seems like in order of most affected to least affected it would...

I stumbled upon this thread awhile ago and made note of it. I just kegged a version of this using Biermunchers Centennial blonde but with your hop schedule and A07/1056 fermented cool to keep it clean. Man alive these NZ hops pack a punch! Be interesting to see how it mellows out.