There's a lot of different pilsner out there, German, Czech, Italian, American, etc. I'm a huge believer in using the local ingredients for the type you want to make. I do like Avangard for most pilsners. Viking is also good.
Bottling highly carbonated beers work best, Belgian's, etc. I just can't get that level of carbonation in a keg, or better put, get it out of the keg properly. Just an overcarbonated foamy mess.
Re-heat it. Bring it to a quick boil, cool it and re-yeast it. However, you do need to pull a quart and ferment it on the side before you start the re-heat. Sorry, I just got to know.
I've got too many. 2023 the craft brewer convention was in nashville and our local clubs volunteered to help. After the last day when the convention floor closed, we went around and asked vendors if the would give us anything they weren't going to pack up. We got pounds of all ingredients. Alot...
Oktoberfest is one of my 10-gal batch brews (usually I do 5-gallon batches.) Two separate kegs, since I find myself nipping at it all summer. When September hits I find the one keg a bit low, but there is a full one ready to tap. Also my fermenters are 7g so I try different yeasts on the same...
Let it ride for this batch, but do you have the temp probe in one of your buckets? Are the buckets plastic? Typical plastic brew buckets aren't great at heat exchange, thus the fermentation temp inside the bucket, especially 5gal buckets, is probably 3-5°f higher during high krausen. Put a fan...
9 taps
-California Common
-Vienna Lager
-Czech Premium Lager
-Brown Ale
-Czech Dark Lager
-Kolsch
-Helles Export
-Irish Stout
-Hefeweizen
In deep storage (ok the other frig), a Doppelbock. On deck, from Big Brew Day, APA and a Lichtanhainer, both about 2 weeks out.
Our club does a...