So CML hells worth a go in your opinion?Looks very nice. What recipe did you use? Getting a Czech pilsner to taste like a Czech pilsner (rather than a German pilsner) is a bit of a Holy Grail for me.
So CML hells worth a go in your opinion?Looks very nice. What recipe did you use? Getting a Czech pilsner to taste like a Czech pilsner (rather than a German pilsner) is a bit of a Holy Grail for me.
Was the advertised attenuation about right? Think I will give the yeast a go and just trying to decide on mash temperature for a German type Pils.This is a Helles i kegged a few days ago brewed with Crossmyloof Helles yeast. I am really pleased with this, cleaned up well, no esters and crisp. Only 4%. Excuse the filthy glass.
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Sorry, I couldn't say. I've never used CML.So CML hells worth a go in your opinion?
Thanks, Beercat. I'm going to give this one a go when it gets a bit colder. I'll use MJ Bohemian Pilsner yeast as I've got a couple of sachets.It's 10% biscuit and pilsner malt. I use floor malted bohemian and a bit of acid malt. RO water 50ppm of chloride and mash at 67c. I go for about 30IBU with Saaz and ferment at 10c. FWH, a 15 minute addition and flamout.
OG around 1040. If you want it stronger reduce the biscuit malt and maybe mash a bit lower.
I made good beer with it and 3 sachets was only about £7. Reusing the yeast but not sampled it yet.So CML hells worth a go in your opinion?
I would still make a starter. Can take a while with only 2 packs. Been using the same yeast all year and it's still going strong.Thanks, Beercat. I'm going to give this one a go when it gets a bit colder. I'll use MJ Bohemian Pilsner yeast as I've got a couple of sachets.
Was the advertised attenuation about right? Think I will give the yeast a go and just trying to decide on mash temperature for a German type Pils.
Thanks, I've not had issues getting around 1.008 with a 64c mash with most lager yeasts. Have just ordered a pack of the hell yeast (only got one for a 9L batch) and will see how it goes. I've experimented with different mash temps with lagers recently thinking a higher mash temp would increase malt flavours but definitely got a sweeter more full bodied lager than I wanted. Guidelines for a German Pils suggest FG of 1.008 to 1.013. Would you suggest the lower end of that range?Sorry I replied to the wrong post earlier. My notes give 75% attenuation but I tried my first decoction which I didn't have the correct kit to do. If you do a hochkurz mash I am sure it would increase. Beer was crisp and ready to drink in 30days.
Most of my beer is between 1040 and 1048 so i don't struggle to get down to 1010 if i mash high or low but i definitely like my lager on the dry side. Even mashing lower than 64c sometimes or 62c for 40 minutes, 68c, for 40 minutes then mashout (hochkurz style mash).Thanks, I've not had issues getting around 1.008 with a 64c mash with most lager yeasts. Have just ordered a pack of the hell yeast (only got one for a 9L batch) and will see how it goes. I've experimented with different mash temps with lagers recently thinking a higher mash temp would increase malt flavours but definitely got a sweeter more full bodied lager than I wanted. Guidelines for a German Pils suggest FG of 1.008 to 1.013. Would you suggest the lower end of that range?
I always rehydrate dried yeast, anyway. MJ recommends this even though pitching direct is sufficient. I always crop the yeasts to use again, too, in spite of MJ insisting the yeast won't tolerate this. Ha- what a money-making racket.I would still make a starter. Can take a while with only 2 packs. Been using the same yeast all year and it's still going strong.
I always rehydrate dried yeast, anyway. MJ recommends this even though pitching direct is sufficient. I always crop the yeasts to use again, too, in spite of MJ insisting the yeast won't tolerate this. Ha- what a money-making racket.
One sachet will suffice for a 5-gallon batch and will have colonised the entire surface well within 12 hours, in my experience.
If I've got no top-cropped yeast and I'm on the point of racking a batch, then I'll use the slurry for a new batch. Force of habit really, I consider slurry to be not as "clean" as top-croppped yeast as it contains dead cells and trub. I have to say, though, that in practice, I haven't noticed much, if any difference.You top crop lager yeast or reuse the slurry?
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