American Pilsner, Long Island, MMM Lager

[nerdlogic]

I'm trying to make an American Pilsner using saaz hops and lagering in my freezing cold (53 degree) long island basement.

I'm using a 6 gallon vintage carboy, a red rubber cap, a red top airlock, grey goose vodka in the airlock and very strict measurements and note-taking to ensure that every aspect of the process is covered (and able to be duplicated just in case its amazing beer.)

Has anyone tried to make one of these? Any recommendations?

From my research and deductive reasoning I have determined that I will:

1. ferment the wort in the primary for 9-14 days
2. rack the beer into another glass carboy for a secondary 3-14 days
3. force carbonate to avoid sediment

Sound good?

 

[Glibbidy]

you may want to consider a diactyl rest, and then lagering it down to 30 f over the course of 2.5 f per day.

 

[nerdlogic]

I read the thread you linked me to about the diactyl rest.

The part that I was still wondering about is this whole krausen starting to drop thing.

The consensus I believe from the thread was to wait for the bubbles to slow down (but not completely stop) and the determinant of whether this slowdown meant to diactyl rest the drop in the krausen.

What does it look like when its dropping, does this happen only when its ready to be warmed up to room temperature?

Also I liked the info on the secondary fermentation cooling--I think my garage is about 40 degrees towards the back and 30 up front, my half furnished basement is 57, my laundry room is a steady 50.

I think I can move it from room to room to bring down the temperature slowly.

 

[Fiery Sword]

You will notice the krause in less "active" and it is kind of thinning out. You might even see chunks of it literally sinking down to the bottom. I have noticed that with some yeasts the krausen like to drop out efficiently and neatly, while other kind of keep some sludge up there. You've got to kind of factor the krausen, the airlock activity, and the overall time of primary fermentation and come up with what you think will be a good time to do the rack/rest. If you weigh the factors together (like maybe the krausen hasn't totally dropped, but it's been 10 days and there is little to no airlock activity) and make the jump.

Also, I'd highly suggest lagering it for 3-4 weeks.....2 seems a bit hasty for a lager.

 

[Glibbidy]

Also, I'd highly suggest lagering it for 3-4 weeks.....2 seems a bit hasty for a lager.

I agree, however it is a bittr pill to swallow just watching that stuff lager away!

 

[boo boo]

I make a few lagers over the run of a year, and always find them Ok. Not outstanding , but ok. I recently had a fellow club member from Ottawa down here while on business and we got together to sample a few of my brews and a few he brought with him not available to me here. I had my first Pilsner Urquell and the big diference between my lagers and that was the level of bitterness and the dryness in the PU. I found what I was lacking and my next lagers should reflect the bitterness more.

Also tried a Mill St. coffee porter ( man, what a great brew ) and a St. Ambroise oatmeal stout, liquid excellence IMO. I now also have an idea toward improving my stouts a little.

Brewing do take time to dial in to what your tastes are, but drinking the lessons are great.

 

[nerdlogic]

when i rack my beer to my secondary -- how do i avoid krausen gunk on the surface?

i'm using a carboy so as it stands now i was planning on just being careful and siphoning everything non-gunk.