I may try it as well since you've had success with it. I have your grain adds but what was your boil/final volume and (here's my ignorance) what is 100 gm acidulated?

My grain bill was 6.5 # Belgian Pilsner, 3.5# American Pilsner, 0.5 Flaked corn, 2 oz Saaz (30 min), 1 oz Tett (20 min), WyEast Pilsen 2007, 5.5 gallon batch with 3.5 gallon boil. Given my 'issue' with the yeast I used, I may go with some of the suggestions the forum has provided.

Fingers crossed! I like your approach and hop selection.

great Great input, thanks! Definitely changes to my brew strategy for the next round. I'll let you know what happens.

Agree. I've used Saaz and Tett for all my pilsners. I wondered if the pilsner yeast might be a different experience than all my previous batches. I still have it lagering and plan to bottle it. Thanks for your input. It's great having this help!

Ahh, good to know. I fermented at 45 for 2 weeks then dropped to 35 for the 6-7 weeks. I used Saaz primarily for 30 min then Tett for 20.

Agree. I finally found a saison I liked and am trying to clone their recipe: a hibiscus ginger saison. When I get to brewing it (once the snow stops), I"ll run my grain bill by the forum and see what everyone thinks.

Yes, that may have been the problem. I allowed it to remain at 65 degrees (24-36 hours) before placing at 45 degrees.

Hi All, Great to be a member of this society. Been brewing for a few years and am amazed at how much I don't know and how many recipes I want to brew. Looking forward to picking up tips and avoiding some pitfalls. Brian

Hi All, Tokki Brewing (Brian) here. Been at it for a few years with my son. Partials to start, now all grain. Generates a lot of friendly competition having a family brewer. Trying all styles (even ones I'm not a fan of) because they're there. Just when you think you have something down...

My wife mentioned a pepper flavor to her. Thoughts?

I don't believe it's diacetyl (not buttery or butterscotch) at all. For all the other pilsners I brewed, I'd pitch then place at 45 degrees for the first two weeks, bring to ~65 degrees for 24-48 hours, rack, then ferm at 35 degrees for ~6-7 weeks. I had preciously used a Bavarian lager yeast...

I appreciate the forum's comments. Stay tuned. I have a lot a ideas that are going to need a lot of collective thought!

Yes, that has always been a struggle. In the words of a vulture, " Patience hell, I'm going to 'drink' something!" (or something like that.) :-)

Yep, that's the problem with lagering. You have to wait a while to find out you made a mistake! :-)

Yes, good point. Definitely would have dropped the amount of time to reenergize the fermentation to clean up any diacetyl. Much appreciated

Thanks. In between the lagering from the original 2 weeks at 45, I brought it to 65 for 24 hours before dropping to 35 degrees which is where it's been at since Dec 4. After I bottled a few bottles Monday, I placed it back to 35 degrees where it's happily perking along. I figure leave it...

I used a Wyeast Pilsner 2007 yeast. Prior to that all my other pilsners used a Bavarian lager 2206. I was concerned about the yeast action before I pitched which is why I left it at 65 degrees before dropping to 45. The fermentation looks to be fully attenuated (at least the SG - 1.017...

I've brewed several pilsners successfully using a Wyeast Bavarian lager Yeast. Decided to go with a Wyeast pilsner. Started at ~ 65 for 36 hours before lagering at 45 for 2 weeks, racking to carboy then 36 degrees. The yeast seemed to struggle but placed at 45 degrees anyways. I'm over 6...

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