All grain Pilsner and Lagers

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You will need to ferment at around 12c and condition at 3c

hmmm in Scotland the temperature at the moment is about 12c, but 3c I would need to wait until wintertime and there is no guarantee that it will remain as such and not drop below zero. Also I am having trouble sourcing Pilsner malt.
 
I think you suspect right sultan. I might have a crack at one though, a mini batch, ferment in the shed and lager it in the fridge!
 
If you're using lager/pilsner malts, you might want to read the reviews on this yeast... not a true lager but sounds pretty close ;)

http://www.whitelabs.com/yeast/wlp029-german-ale-k-lsch-yeast

Plus there's two other benefits. Apparently you can pitch the vile as is into 5 gallons (I'd still do a starter) and it favours higher (ale) temps.

Just thought I'd bring your attention to it as I fancy this myself for an Xmas AG pseudo lager :cheers:
 
If you are going to use a true lager yeast :thumb:

yeah steve was looking around, its a much more involved process, one site i visited advocated preparing a huge yeast starter! gradually increasing its volume and reducing its temperature at intervals. A fridge and a temperature controller are a prerequisite for sure.
 
If you're using lager/pilsner malts, you might want to read the reviews on this yeast... not a true lager but sounds pretty close ;)

http://www.whitelabs.com/yeast/wlp029-german-ale-k-lsch-yeast

Plus there's two other benefits. Apparently you can pitch the vile as is into 5 gallons (I'd still do a starter) and it favours higher (ale) temps.

Just thought I'd bring your attention to it as I fancy this myself for an Xmas AG pseudo lager :cheers:

will definitely check it out bill, we simply don't have the same kind of choice that our American cousins have, i have searched for Wyeast and whitelabs, they have loads, all i have ever used is nottingham and safale-04
 
I think you suspect right sultan. I might have a crack at one though, a mini batch, ferment in the shed and lager it in the fridge!

thats sounds like a plan! I fancy a nice malty but bitter Czech Pilsner! Fresh and crisp and clean and refreshing!
 
Never done this yet but US-05 has a temperature range of 12-25C. I am sure that conditioning at lagering temperatures would help. If not, just as cool as you can.
 
I'm also planning a crack at a lager/Pilsner this winter. I'm thinking of fermenting in the shed during the day and maybe bringing it into the utility room over might as I reckon I can keep it pretty cool in there. There's a few fridges going free on Gumtree in my area so I'll try and pick one up for conditioning.

I'll be keeping an eye on this thread in the meantime... :smile:
 
I'm also planning a crack at a lager/Pilsner this winter. I'm thinking of fermenting in the shed during the day and maybe bringing it into the utility room over might as I reckon I can keep it pretty cool in there. There's a few fridges going free on Gumtree in my area so I'll try and pick one up for conditioning.

I'll be keeping an eye on this thread in the meantime... :smile:

Gumtree, free fridges, what a great idea. thanks :D
 
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