I have a Pilsner that I am currently lagering. It has a definite diacetyl taste. I may have flushed the yeast out too early and was too warm while fermenting. Can I add the trub from another beer that has finished fermenting to help remove the off taste?

I have done some research but are easily confused by metric (approximate imperial) conversions. My constraints are really a lack of proper equipment but I have the following: 2 x 5 L (5 qt) fermentation bottles (PET water bottles) 300 mm (1 ft) diameter - 300 mm (1 ft) deep pot that will fit on my gas stove, calculated total volume 20 L (20 qt) no chilling facilities My planned quantities are as follows: 30 g (1 oz) hops 12 …

I`m brewing a pilsner at slightly higher temperature levels and has been two and a half weeks. Can I rack and then bottle if my hydrometer reading are stable? Or should I rack and then store in fridge for extended period before bottling?

I have made a Czech Pilsner using S-23 Yeast and had very good results fermenting in a small refrigerator. Since, I don't have that refrigerator any longer, is there a substitute yeast that doesn't require as low a temperature as S-23 while giving similar results? A yeast in the low 64F/17C would be ideal. I believe a substitute yeast would be a compromise, but I'm looking for options, as I really like this style. Thanks.

I want to brew the Brewers Best Continental Pilsner with the given equipment and parameters that I have, which is not much. My basement is averaging 40-45°F (4-7°C) degrees which I think should be ok for the secondary / lagering phase. But my brew closet, where I ferment, averages 65°F (18°C). If I'm set on brewing this kit, should I do the primary in the 65°F (18°C) closet or the 40-45°F (4-7°C) basement, and are there any things I can …

I am new to the home brewing community and have a question regarding some malts I am using on my next batch. After using a few beer kits from Brewers Best, I am taking a spin at trying to gather my own ingredients to brew. I have: 1 pound of Briess Pilsen DME 1 pound of Briess Bavarian Wheat DME 1 pound of Briess Carapils crushed malt 1 ounce of German Hallertau hop pellets Safale US-05 Ale Yeast Additional items: …

I was looking at a packet of "pilsner enzyme" (an amylase). I know what it does (chops up starch/maltodextrins to simpler sugars, I think...) but I wondered why it is called "Pilsner enzyme"? Why would one want to add Pilsner enzyme to Pilsner type beers (or any other beer)? And how did the production of pilsner enzyme come about in the brewing industry? Refined Amylase in packets is a relatively modern invention, so how and why was it brought into …

On an impulse last week I picked up some German Merkur and Herkules hops from the LHBS to use as flavoring and aroma hops in a pilsner, because I thought they might be an interesting twist. But now I'm not sure if they will really fit the style, or even the style of a "light lager", since they're described as primarily bittering with some dual-use on the hop reference sites I've found for merkur and a conference poster comparing them. …

I can only find German pilsner malt for brewing in my country. I can find fuggles, saaz, brewers gold, cascade, Syrian,target 2014,HALLERTAU HERSBRUCKER types of hops. and I can find most common fermentis yeast types. what would you brew? or what recipe can you suggest to me with these ingredients?

I recently brewed a beer with 70% pilsner malt, 28% light munich malt, and 2% chocolate malt. I used RO water, a 1 hour rest at 156 deg, and fly sparged. I had no means to check PH. Beersmith calculated the color at sub 9 SRM, but the inital wort seems darker. What did I do wrong? or is it too soon to tell?

So I recently bottled a pilsner recipe after a drop from 1.061 to 1.011 specific gravity (over 6% ABV potential), and my recipe instructions called for 7-10 days at room temperature (since they've been bottled with a shot of priming sugar). Is this to induce carbonation or conditioning? Room temperature is about 68 F where the bottles are now kept and its been 3 days in this state. Then, the instructions call for moving the bottles back into cooler temperatures …

I'm quite new to homebrewing (in fact, I only finished batch #2 last week) but looking to test out a few new types of drink. I'm planning on starting a batch of Pilsner in a few weeks, for this I will be using a Muntons Connoisseur Pilsner kit (not export pilsner). I've read through the instructions, which state that primary fermentation will be 4-6 days (or below 1008), at which point bottling should take place (I've opted for bottles instead …

I'm brewing two Coopers kits at the moment - a Pilsner and an India Pale Ale. Both have a generic leaflet which suggests I should leave 6 days at 21 degrees for fermentation (which seems quite short) or measure the SG as consistent over 2 days. I'm now on day 12. The Pils SG is consistent but there are still bubbles rising. The IPA has dropped from 1.008/7 to 1.006 in the last two days and also has bubbles. I've …

I am studying to become a BJCP judge. I was reading through Style 2a German Pilsner and saw something in the flavor profile that I didn't quite understand thoroughly. It says Moderate to moderately-low yet well attenuated maltiness, although some grainy flavors and slight malt sweetness are acceptable What does this mean?

This weekend's brew is going to be a Pilsner. I don't have the set-up to lager at the moment, so I aim to ferment with US-05 at around 16C (60F or so). I did this a while ago and came out with a nice clean tasting beer, but not the dry finish I associate with Pilsner. I've seen various bits of advice to add simple sugar to get a drier finish. Would that work in this case? If so, how …

I've been scouring the internet, trying to find some kind of list of the SMM content in various malts so I know when it would be wise to do a 90 minute boil. I can't find anything, just the definition of the off-flavor. I know Pilsner malts are high, but that's it! Any others?