Bottle conditioning a Pilsner

[James Wyatt]

Hi,

Has anyone got any advice on what temperature to bottle condition my pilsner?

It's currently fermenting away at 10 degrees, so it makes sense that I should condition at the same temperature too to keep the yeast nice a happy. And also, should I condition for 2 weeks at that temp before storing under my house or would it need longer? I'm pretty keen to get my fridge free for the next brew but no point rushing if it's going to negatively affect the brew.

Cheers.

[Crusader-Rob]

My understanding (I haven't done a pils yet.) is that the main ferment is done at around 10ish degrees, then a diacetyl rest is required for anywhere up to a week, by raisingto 20-21 degrees, then lagering/stored for over a month at around 1-2 degrees.

then once bottled, the bottle conditioning can be done as per your normal ales etc.

[Scott H]

Yeah. D rest no higher than 20c. Lager then bottle. You may need to add some yeast at bottling for carbonation.

[Peter Smith]

see my experience here in my replay to vdog

http://www.forum.realbeer.co.nz/forum/topics/recipe-advice-thread?x...

I am going to try to make an emersons pils clone using us05 to compare to my pilsner experiemnts, got to say so far the bottles do have that pilsners bitterness/crispness    not sure you can get that crispness from us05 ,  I will do a side by side us05 at 16C and 2124 boh pils yeast at 12C ish with full on largering etc....

I think I have discounted the munich lager yeast as being too malty/nutty for my taste buds, produces a good malty lager but thats not a common NZ style.

[Scott H]

I just kegged a pilsner last night that I used the. Wlp 833 German bock lager yeast in. Tasting quite promising. Will update after lagering is done.