German Pils Tiber's Premium Pils (1st Place German style Pilsner)

[Tiber_Brew]

I'm going to brew this Saturday.
Could you please explain this?
"2 weeks @ 66F (includes diacetyl rest + warm conditioning + carbonation time)"

Do I just rest it at 66 or is there anything else I need to do? I think this means you have simplified the D rest but just wanted to make sure.

That was my original method when I first posted this recipe. It works great, but I've since moved on to Low Oxygen brewing methods for lagers like these. If you're sticking with the original recipe, then the 2 weeks at @ 62-66F includes putting the keg on CO2 for carbonating. I used to pull the PRV ring on the keg a couple times per week to vent the beer as it was carbonating and "cleaning itself up."

Also I'm doing a six gallon batch and Beersmith says I need 421 bil cells. If I do a 1.25 litre stir plate starter I get 220 bil. When I do a step up of the same amount does that double the cell count or are there other factors?

I would check this site, where you can find yeast growth calculators - including stepping up starters.

 

[TheWayne]

36 days in using bruhlosphy method. Thank you! Great recipe. Tastes like a dream

 

[TheWayne]

One more people pic! Love beer porn

 

[Tiber_Brew]

Looks good!

 

[aussie brewer]

HI, im thinking of brewing this next week but i only have a year old wlp830, would this work with a giant starter? any alterations i should make using this yeast? cheers

 

[wepeeler]

Fermentation:
6 days @ 50F
5 days @ 54F
2 weeks @ 66F (includes diacetyl rest + warm conditioning + carbonation time)
Lager for 2 months @ 35F

Just a quick question on your fermentation schedule. I brewed my Pils on Thursday. If I start counting on Friday, today is day 4, and it's already down to 1.014. If I stay at 50F for another 2 days, it's definitely going to reach FG. Would 5 days at 55F at that point be enough to keep the yeast in suspension? I've read everywhere to start a D Rest when 2-5 gravity point from FG.

 

[Tiber_Brew]

Just a quick question on your fermentation schedule. I brewed my Pils on Thursday. If I start counting on Friday, today is day 4, and it's already down to 1.014. If I stay at 50F for another 2 days, it's definitely going to reach FG. Would 5 days at 55F at that point be enough to keep the yeast in suspension? I've read everywhere to start a D Rest when 2-5 gravity point from FG.

From my experience, the last 8% of fermentation occurs at a much slower rate than the first 92%. The original fermentation/rest schedule from my original post could still work for your batch, but it never hurts to listen to your wort for proper guidance.

 

[wepeeler]

From my experience, the last 8% of fermentation occurs at a much slower rate than the first 92%. The original fermentation/rest schedule from my original post could still work for your batch, but it never hurts to listen to your wort for proper guidance.

So maybe ramp up to 55 later today for a few days? Then to 66 for 2 weeks? Is that enough for a D rest?

 

[Tiber_Brew]

So maybe ramp up to 55 later today for a few days? Then to 66 for 2 weeks? Is that enough for a D rest?

I would think that'd do it. Are you able to draw samples from your FV for taste/gravity tests?

 

[wepeeler]

I would think that'd do it. Are you able to draw samples from your FV for taste/gravity tests?

Technically yes, but I don't. I don't use the racking arm in the FV anymore. I have a Tilt refractometer that I use to track fermentation.

 

[wepeeler]

I would think that'd do it. Are you able to draw samples from your FV for taste/gravity tests?

Last question. After 66 for 2 weeks, do you gradually decrease the temp to cold crash or do it all at once? I'll be 2 weeks at 66 on Sunday.