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    Czech Premium Pale Lager Pilsner Urquell knockoff

    Didn't really follow that formula, but here's my advice: 1) Thick mash means scooping or straining out the malt, with enough wort to cover. After you've done a few of these, you'll start figuring out the appropriate amount of liquor to malt, but at first, leave the decoction a little thinner...
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    WY2001 stuck?

    That's surprising advice- I don't totally doubt it but I'd like to hear the logic. PU really only has a hint of diacetyl and while yeast character (fruity/floral) is more than a lot of lagers, I still think the yeast character is going to be too aggressive from just a smack pack. To the guy...
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    WY2001 stuck?

    Turns out my refractometer adjustment calculator has been off- Re-did my calculations.. At the time of the thread, it was at 1.016. I made it home for a weekend and it's down to 1.012 (perhaps a tad low) from 1.048. Don't know when it finished off but I'm pretty happy with the results
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    WY2001 stuck?

    I'm a bit late to this- sorry. As I'm back to college for a few months I can't update you on my progress. 1 L is a bit low but I've pitched pilsners with 2278 at that rate and been fine. Your nowhere near FG so it's not an attenuation issue yet IMO My opinion from doing a lot of pilsners? I'd...
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    does roeselare eat pumpkin?

    Hey neighbor (south NJ), No experience with pumpkin, but it sounds really interesting, but I wouldn't get your hopes too too high with the result. Krieks and framboises work so well, IMO, because we're used to tartness in those fruits, and the flavors complement well. Pumpkins are meaty yet...
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    WY2001 stuck?

    Down to 1.023 and slowly fighting. Word of advice to anyone considering 2001: it's gonna take forever
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    WY2001 stuck?

    I racked it over yesterday morning once the high krausen fell (my lager SOP). Airlock is down to once ever 16-18 seconds. Yeast was pitched into a 1.25 L starter, got going immediately. Not a big enough starter but it's still an adequate pitch rate for a low gravity lager in the mid-high 50s...
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    WY2001 stuck?

    Hi all, I make quite a few Czech Pilsners- triple decocted 100% bohemian pilsner malt. I usually use 2278 but I tried 2001 this time because I wanted more of a true Urquell clone. I pitched at 42 F in 1.049 and let it rise over five days to 58 F. It's sitting at 1.025 on the sixth day with...
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    lambic solera project

    Make sure you boil the crap out of it (first hand experience/mistake lol) That way you can transfer bugs nice and easy. -T
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    Identify this growth on my L...

    An inside the carboy photo would provide more clues but I suspect mold. It'll be a b**** to scrape out but you could. Probably will come with a delayed infection, but sometimes they work out with minimal to no off-putting esters. -T
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    lambic solera project

    Dig the concept. Much better vessel for long term aging than a small barrel. -T
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    Dealing with Roselare's First Pitch Blandness

    Two (well many more) kinds of sour. If it's acetic (vinegary), it's most likely the fresh blackberries. Same thing happened with my first sour ever on wild blackberries. The fruit was carrying the bacteria and turned your batch into malt vinegar. If it's a lactic sourness, it just means the...
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    Dealing with Roselare's First Pitch Blandness

    I think dregs are never a negative addition but I think their importance and contribution is largely overstated. Your pitching a smackpack with 50+ B cells at least.. Dregs will probably be outcompeted initially but the most resilient and profusive bugs will have some impact on the first batch...
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    Dealing with Roselare's First Pitch Blandness

    Nope- sacc. will outpace other bugs in my experience if you do a delayed starter of sorts. If you make a starter with Roselare, I'd figure your finished product may end up more 'bland'. My experience is that Roselare isn't particularly bland- it just doesn't produce sufficent acidity for...
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    Stepped up starter vs. full volume

    Quick question- I only own a 1 L flask and I usually get by with a starter that size. For the first time, I'm brewing a high gravity lager (1.075) and need a 2 L starter. Is making a 1 L starter, decanting spent wort, and then adding another 900-1000 mL more or less effective than a...
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    So...You Want to Breed Your Own Hops.

    Hey Blue-Frog, Wow! so here's my thoughts cuz I've received a half dozen or so requests. 1) I don't want to overly excite folks. Although I'm a fairly experienced homebrewer, I drink very little beer. I like to think I have good sensory abilities, but the very juicy peach and passionfruit...
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    Czech Premium Pale Lager Pilsner Urquell knockoff

    This is a major bump but after reading all these comments, I wanted to assure folks that this is an incredible recipe and the only way a BoPils should be done. I hadn't seen this recipe before but it's exactly what I do, to a T, and it turns out better than any decoction workaround or addition...
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    ECY on love2brew.com right now!

    I completely understand this premise for most people. However, many including me live on a limited budget. I homebrew to make high quality beer accessible to me. I'm not able to go out and buy a couple bottles of Cantillon on a college budget, so I brew sours myself. While I'm sure BugCountry...
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    ECY on love2brew.com right now!

    Do you really pay $14 shipping on a single vial? I've been dying for BugCountry but that seems a lil absurd. Has anyone called them and tried to find an alternative?
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    Will 100% Dark Munich convert?

    Thanks for the feedback. I was very, very close to using Floormalted Bohemian Dark as I was aiming more towards a Czech dunkel, but the price difference was significant ($1.89 vs 1.49).I swear by the Floormalted BoPils, it's the best stuff since sliced bread. Using TBY's Franconian Dark Lager...
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