Talk is cheap so let's hear more Ozark. For my friend. How do you do that? What extract? What yeast? Real barley malt, no rice sugar no BS I keep throwing adjucts at my pilsner to get it above 1.006, trying to get to 9 or 10 using grain

Getting an extract to 1.008 is near impossible ime, unfermentables created when they make the extract i think. I brew AG, but my brew buddy has brewed exclusively with extract and adjuncts for years and has never gotten any beer to go that low no matter how light a beer. He uses mostly US-05...

It is that time of year :) I like the idea of putting some munich in there for some body in lieu of something else. I'm using around 2.5% C10 and 5% carapils w/ german 2 row at this point. Works well, but I'm always tweeking it. I think my hbs has weyermann's, I've used them, best malz and...

Actually I'm brewing a 16.5 gallon batch of German Pilsner right now lol. It's why this thread caught my eye. It general takes 3 weeks for mine to complete fermentation, or at least clean up, I generally leave them for 4 weeks with a rest near the 2.5-3 weeks before racking to kegs and lagering...

Hi , I'm new here. I have brewed many AG pilsners but have not used that particular yeast. The sulfur smell is definitely a bi-product of pilsner fermentation and will disappear as fermentation completes. It can get really bad and make you wonder as it's fermenting. .066 is pretty big for a...