The pilsner tag has no wiki summary.
14
votes
2answers
167 views
What is “well attenuated maltiness”?
I am studying to become a BJCP judge.
I was reading through Style 2a German Pilsner and saw something in the flavor profile that I didn't quite understand thoroughly.
It says
Moderate to ...
5
votes
2answers
333 views
Are German Merkur or Herkules hops noble enough to sub in a Pilsener?
On an impulse last week I picked up some German Merkur and Herkules hops from the LHBS to use as flavoring and aroma hops in a pilsner, because I thought they might be an interesting twist. But now ...
4
votes
2answers
265 views
Will simple Sugar make my “pseudo-lager” finish drier?
This weekend's brew is going to be a Pilsner.
I don't have the set-up to lager at the moment, so I aim to ferment with US-05 at around 16C (60F or so). I did this a while ago and came out with a ...
2
votes
2answers
73 views
First batch with Muntons Pilsner kit, will it take longer than instructed?
I'm quite new to homebrewing (in fact, I only finished batch #2 last week) but looking to test out a few new types of drink. I'm planning on starting a batch of Pilsner in a few weeks, for this I ...
2
votes
3answers
174 views
Which malts have the highest SMM (precurser of DMS) content?
I've been scouring the internet, trying to find some kind of list of the SMM content in various malts so I know when it would be wise to do a 90 minute boil. I can't find anything, just the definition ...
2
votes
1answer
136 views
Will this Pilsner technique work?
I want to brew the Brewers Best Continental Pilsner with the given equipment and parameters that I have, which is not much. My basement is averaging 40-45°F (4-7°C) degrees which I think should be ok ...
1
vote
2answers
56 views
My brew is taking far longer than the leaflet suggests
I'm brewing two Coopers kits at the moment - a Pilsner and an India Pale Ale. Both have a generic leaflet which suggests I should leave 6 days at 21 degrees for fermentation (which seems quite short) ...
