😂

unfortunately Here in the Netherlands the yeast isn’t available so I choosed white labs WLP077-O Tropical Yeast Blend. For how many days do you recommend dry hopping in the fermentor?

Very nice honeymoon, my family is from England and we go back across the pond quite a bit for my grandparents birthdays. We're from a small village called Newton Solney, just about 2.5 miles from Burton-Upon-Trent where Bass Ale was born and the Burton water profile is from. BRITISH CASK BEER is the best, guess its in my blood 😂 If you guys are ever in area, stop in and have a pint at the Unicorn "The Uni," or the Brickeys!

Kinda late to this, but just tried my first bitter, inspired by your recipe, with marris otter, fawcett red caramel malt and biscuit malt, east kent goldings and challenger, and mangrove jack's m36 (thames valley strain I think). And wow, easily one of my best beers. So good, such complex malt, yeast, and hop flavours. It came out way too high in alcohol, 6'5%, and is DANGEROUS. It is absolutely chuggable despite having a smidge more alcohol than most chuggable beers. Didn't clear because I naturally carbonate my mini kegs and there's not floating dip tube for it hahah. But man, so good! I have in the works an english IPA based on your last recipe. Cheers from Spain and thanks for your recipes and work Steve!

This is one I need to brew soon. I just brewed a German Pilsner that was one of my best lagers ever. I am actually going to Pilzen in a month, so ill have to gauge how it tastes first! haha

Old video, but there is my two cents about hot side oxydation : at transfer in the kettle before boiling I don't think it's relevant. Boil actually deoxygenate wort (you have to boil for more than 30 minuts). And I hope it's not a problem because lots of pro brew units have the transfer inlet from mash tun to kettle in the high side of the kettle to avoid a check valve if you put it in the lower part of the kettle. Cheers ! (maybe my english is too bad for this one, but I tried 😅)

Ha! Loved the skull at the end. - you are a bloody animal! 😂 Ka pai, mate.

Looks like a tasty beer. I love that side pull faucet.

Lol nobody enjoys doing a decoction. wtf

So glad you are back!!!! 🎉 Every video you make is like a small masterclass!! LOVE IT!! Until the next one!! Cheers!!

Hey Steve love the content as always. I have a question. I want to brew this on Monday Aug 19th. Do you think that it's possible to get it fermented and in the keg by Saturday Aug 24th? If so what approach do you suggest? 34/70 under pressure in the mid to low 20's(C)? Novalager under pressure (or not) in the mid to low 20"s(C)? I'm in a rush as I'm going on vacation Sunday Aug 25th . Thanks! Oh yes and I can't forget to mention love seeing your dad again lol. Super cool!

Cheer~~~a kind of beer, effervescent and light in color and body.😊

It's good to see you back Steve. I missed seeing your videos.

never use water treatment for any German beer specially stuff to clarify it.

Thanks for another great vid! Here’s a very sincere question: What makes THIS a Czech pale lager vs a Czech Pilsner, seeing how this recipe is 100% Pilsner malt and the yeast strain is for a Czech Pilsner? I’m not asking what differs the styles themselves, but specifically your recipe here. Does it have more to do with the OG/FG numbers vs the recipe build itself that makes it different? Thanks!

Hi Steve I'm brewing a Porter very soon, and I have always followed your recipes. I would like to know how you enter the last two dark malts into the brewing software mash profile. I assume that the reduced heating time for these malts will change the IBU substantially. I am using Brewfather but I guess it'll be much the same with whatever software is in use. Thanks

Ok the chug at the end was classic...

As much as grains are modified today, do you really think decoction mashes are needed vs a muti step mash?

Am I the only one who misses the "Hey Guys!" Or "Hows it going, guys!" At the beginning of Steve's videos??

Thanks for the video. That beer and pour looked delicious! Have a look at your water chemistry and beer ph with regards to nailing that crispness. A good sulf/chlor ratio is 0.8 and a beer finishing at around 4.2-4.3 in PH post fermentation. To achieve that you need to adjust your post boil wort PH to around 5.0 to 5.2 and the yeast will do the rest and land it in that zone... more work I know but it definitely makes a difference in my experience.

I find myself, like you, steering myself away from my typical brews (pale ale, IPA, sour ales, stouts/porters) toward more lager/pseudo lager styles. Brewed a Vienna lager in late spring/early summer and brewed a cream ale with mosaic and barbe rouge yesterday for something crisp and refreshing in this Alabama heat. Great video as always. Cheers

Great job. As a relatively new father myself I can understand how brewing time can get pushed to the side with all of the responsibilities that come with a new kid. As usual thanks for the recipe and all the pointers. Keep up the good work!

Excellent video! I am also very impressed that you took the time to respond to all these comments. Much respect.🍻

Lutra is great I use it in cider and session meads. Clean ferment at high temps. Plus you can throw a little bit in a starter when you pitch your yeast, dry it and you've got yeast for many more brews.

Kudos. You always share interesting nuggets that spawn ideas in my own brews. I did have an RO installed when I moved into my current place, but I haven't yet done a pilsner with straight RO. Mind you, the mineral bill on my pils is usually very small. Next one, I'm doing straight RO. With ascorbic acid...ha. Cheers! 🍻

Thanks for the great vid and editing. I just wanted to respectfully disagree with your soft as possible water. This is not what makes a Czech lager good or crips and clean for that matter. It makes for a watery mouthfeel. The water of Pilsen was nearly soft, but it's well document that brewing salts were added. Putting aside the historical aspect this isn't what you want. I did the soft profile for a while and wondered why my mouthfeel was so thin. After having some industry experts drink my beer and discuss things I was surprised to hear the recommendation of adding salts. Bam, ever since my Pilsners have been so much better and don't have that watery finish and are much more crisp. For me I think it's in the top 5 things I wish I would've known earlier category. But that's just me and of course that's the great thing about homebrew that we can do things as we please based on our research and experience. Cheers!

Would love to make this, but would Red X be a substitute for the Admiral Kilnsmith?

New content and an MBC!

I have always wanted to brew a red ale. Would it be possible to assist in scaling up to a 3BBl recipe.

great video, great emotions, great beer, thanks for that

I'm gearing up to try this brew this weekend but my homebrew store doesn't carry Espe. Which would you pick from Hornindal, Hothead and Lutra as a substitute?

Was not ready for that chuggy ending, at all! Super video as always man, beer (and that pour...) look incredible

Budvar strain is very nice, it’s very malty but yet dry and crisp. Has zero detectable diacytal under no pressure but I pressure ferment over 1 bar at 10C and it loves it. Also, I recommend spunding to full carbonation level on all your lagers. 😊

I do biab. How should I approach this recipe with my set up?

Steve what was your neighbor smoking? 😂

Welcome back Steve, always great content

I've been wanting to brew a pilsner this whole summer, I just tasted it with your description, I'ma get it done on Friday, we will see how it goes

If you haven't done it yet, you should visit Pilzen Czech, home to the Pilsner Urquell brewery... the inventor of Pilsner. The tour is worth the trip. My wife and I were fortunate to be able to do this tour last summer.

Hi Steve. I am using a Pint365 beer engine from Masons UK, which has a built-in check valve. Masons says there's no need for a separate demand valve and I've served three kegs so far with no leakage from the spout. I feed my corny keg with 3-5psi of CO2 which (so I'm told) compensates for the vacuum created inside the corny by the Pint365. I've looked at the RLBS aspirator and I don't fully understand why I need one. Please, what am I not seeing? The price is not cheap but if I need it, I'll get it. Finally, when you drain the beer through the Y fitting and ball valve, if you don't serve again for a couple of days does your beer engine fail to pump beer? Well done on this video. There is no finer beer than cask ale. Period!

One thing I love about living in Boston is our tap water is very soft, it’s easy to brew these styles with minimal water additions!

Also: Nice smoker. Make anything fun this summer?

Whoop Apartment Brewer video day !

All Hop Heads and Stoutmeisters are going back to the good old lagers once in a while. Why? Because they're the best! The majority is not wrong 🤷‍♂️

Drinking an Urquell as i watch! great looking beer, great episode!

Welcome back mate! Keep up the content.

Excellent!!!!

It’s just good mannnn! Ha! It looks like it! Glad to see the content has resumed! Looking forward to it!

Hugs from you fan in Brazil! Please, make an American Blond Ale with kveik!

Glad you’re back!

Chug! Chug! Chug!