Experimental Beer Imperial Pilsner

[tellyho]

Well, thought it was 48 in the basement, but when I went to take a sample and discovered yeast still going nuts in there, I checked the temp. Turns out that multiple weeks of snow and cold has my basement at around 40. Yeast still seemed very happy, just not done. I moved it to a warmer spot and we'll see. Despite being a mid-fermentation Gravity sample, it was pretty awesome. Looking forward to the final result in a couple months(!).


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[tellyho]

Further update - not sure if it was temperature variation or other something else, but my primary ended up taking a month and a half. Just racked to secondary and am slowly bringing down to lagering temps. Not sure how long that will last, as I don't have temp controlled refrigeration and it's finally warming up in the NE. We'll see how it goes in my garage for a month.

 

[walcotteric]

If it rested at slightly cooler temps, maybe high 50s, do you think that would hurt the beer? Would love to try this, but not sure I can keep it in the 60s for the rest right now.

 

[tellyho]

Not an expert myself, but it seems like the diacetyl rest is of debatable use, like other hoary practices of homebrewing. I did rest this beer, but I couldn't detect any diacetyl before or after the rest. I think you could probably do without it, but others may disagree.

 

[KatoBaggins]

Not an expert myself, but it seems like the diacetyl rest is of debatable use, like other hoary practices of homebrewing. I did rest this beer, but I couldn't detect any diacetyl before or after the rest. I think you could probably do without it, but others may disagree.

Please post tasting notes when the time comes. I'm very interested in doing this one.

 

[tellyho]

I'm about four months post-fermentation and it's been in the bottle for a good month and a half. I will preface my tasting notes by saying that I'm pretty much an ale man - I feel like a lot of the subtlety of a lager escapes me. That said, I've traveled in Czech and enjoyed many a good Pilsner. To that end, my version of this beer tastes mostly like a British barley wine. Obviously less of the ale yeast flavor, but similar malty notes, with well-balanced bitterness. It is sitting in my basement for a while and I'll see where it is in a couple months.

 

[Stovetop535]

How would Hallertauer Hops sub in this recipe? I have a lot pils on hand and a full lbs of hallertauer left over that I would like to get rid of.

 

[rcsoccer]

I would say that hallertauer would work great in this recipe. Just shoot for the same IBUs. Maybe 60 and 20 minute additions with 2/3 of the IBUs coming from the 60 minute addition.