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Pilsner, fermentation under pressure, temp and pressure?
Hi to all of you out there, It’s time to try to make a pilsner. I plan to ferment under pressure with an 30l All Rounder from Kegland. My local brew shop has one type of lager/pilsner yeast and that is M76. Mangrove Jacks’s recommend to ferment at a temp between 8-14 degrees C. (45-57 degrees...

Hop Varieties for Pilsners - Homebrew Talk
It would seem that Saaz is "the" hop for Czech and American pilsners. I don't have any Saaz on hand and was wondering what else people have used and like in Pilsners. I want to make an example of the Pilsner style but don't necessarily need it to be Czech, American, or german. Ive got a lot of...

Water Profile for Pilsners - Homebrew Talk
I am in the process of planning for an all-grain Pilsner in late January after I get my current lager out of the fridge. One of the main stumbling blocks I am encountering in my limited knowledge and experience with lagers is how to deal with the water which would be used for the Pilsner style...

What is the difference in Pilsner and Pilsen? - Homebrew Talk
Pilsner on the other hand, the -er is a masculine suffix which generally means "from". A Pilsner beer is from the town or region of Plzen. Likewise, a male from Plzen is also called a Pilsner, while a female from Plzen is called a Plznerine (-ine being the diminuative/feminine suffix). As for beer, it is the style of beer brewed in that region.

Weyermann Barke Pilsner vs other German pilsner malts
I'm looking to up my pilsner (and other german lagers) game, and am wondering if anyone has done a direct comparison of Weyermann's Barke pilsner to other german pilsner malts. I currently use Avangard's pils ($48/55lb sack) for all my german lagers, so I'm trying to determine what the difference is, and if the higher price is worth the switch.

Viking malts | Homebrew Talk - Beer, Wine, Mead, & Cider Brewing ...
I’ve done 3-4 batches using Viking malts so far, and I am pretty unimpressed. Every batch has turned out MUCH darker than anticipated; this is with their Pilsen, Pale Ale, and Rye malts. Anyone have similar experiences? The low prices are really tempting, but I’m a little weirded out by how far...

Lagering: How long, and at what temperature? - Homebrew Talk
What is the typical number of days that you lager, and what temperature do you shoot for? Is two full weeks at 34 degrees F. sufficient lagering for a Pilsner?

Randy Mosher's Water Profiles by style - Homebrew Talk
If you want to brew a Pilsner and buy the concept that Pilsner was defined by the water of Pilsen you locate Pilsn (lower left corner of the map) and see that the water is very soft (low effective hardness) and has very low alkalinity. Knowing that Pilsner uses noble hops you conclude that sulfate should also be low and proceed.

Pale 2-row vs. Vienna vs. Pilsner vs. Marris Otter - Homebrew Talk
But continental pilsner malt is a different beast entirely than 2-row, and marris otter is kind of on its own as well. I don't think you can substitute. I typically stock 2-row pale (used to do plain 2-row but i like the pale better) and german pilsner in bulk. I also keep quarter sacks of vienna and munich on hand.

Most authentic lager yeast strain for Bohemian-type Pilsner
So for a VERY long time, I have been brewing lagers as they are my favorite type of beer and have developed an affinity for certain strands, particularly w/34-70 and other varients of the Weihenstephaner strain. And while I do love that strain, it is an extremely forgiving strain and one I would...

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