BELGIAN PILSNER: This is NOT the Pilsner You're Expecting

[@nwiley619]

Been following you for a while now, But this is comfortably the best produced video you have ever made! congrats.

[@TheApartmentBrewer]

That is so awesome to hear! I'm really glad the effort paid off!

[@wicas6]

God damn! This is by far the best HB beer chanel on YT. Thanks to you I got in to beer brewing and made some exceptional beers that I could not believe were made by me. Thank you! ❤

[@TheApartmentBrewer]

I'm glad you enjoy the channel and the recipes so much! It really is an amazing feeling when you make something so delicious!

[@ElementaryBrewingCo]

Beachin’ beer shots dude! Looks lovely!!!

[@TheApartmentBrewer]

Thanks man! It was a lot of fun to go out there!

[@TheBruSho]

Hell yeah that sounded like an amazing twist on a pilsner! Enjoy some time off and excited to see what you brew up next!

[@TheApartmentBrewer]

Thank you! I'm enjoying a little relaxation now!

[@JasonSmith-nt6rl]

Great video, would love to try and make a Belgian pilsner. When is White labs going to WLP808 Mythical Hammer?

[@TheApartmentBrewer]

Its a vault strain so I would imagine they will release it in the future again. That being said they do have an upcoming release of WLP815 later this year!

[@StratoJohn]

Nice, I am really getting into lagers at the moment, I've got a Czech style lager conditioning and a Marzen still fermenting away. Maybe I should give this lager style a go next 🍻

[@TheApartmentBrewer]

That is awesome! It is a great subset of beers to get into!

[@thehatmodels]

What do you do to carbonate your beers ?

[@TheApartmentBrewer]

Force carb with CO2

[@christopheroshlo1968]

Looks and sounds fantastic. Love that you’re willing to do these “experiments” with hopping and fermentation with a clear view of what the end product should be like and how you want it all to come together. Speaks very highly of your processes and your skill as a brewer. Well done.

[@TheApartmentBrewer]

Glad you are enjoying them! I really enjoy experimental brewing!

[@vruychev]

Excellent content Steve, absolutely love the beach review. On the yeast topic - Bootleg Biology has Oslo kveik which produces exceptionally clean and beautiful lagers while fermenting at 95F. Drops like a brick too. I just pitched it in a Mexican lager with purple corn and an American lager in the garage. Also, I've been using your mash schedule for couple of years now and can attest that it helps produce these clean (no haze) beers. Cheers!

[@TheApartmentBrewer]

Very nice! I love to do the step mash when I can. Cheers!

[@thekris4378]

I like the beach. A nice refreshing Pilsner makes sense to take there. Thanks again.

[@TheApartmentBrewer]

Glad you enjoyed the scenery!

[@jdauria61]

Great video Steve, may have to brew this one up when I get a chance. Who knew the North Shore had Caribbean like waters! Cheers!

[@steverobertson4977]

Best HB channel hands down, great production on this one! Definitely gonna try this one.

[@TheApartmentBrewer]

Really glad you enjoyed it!

[@TheVindalloo]

Love the beach tasting, thanks for that. Here's Mr envy 😁. I just brewed my very first lager, a Czech/German pils type thing. NZ pils next. Love your videos, you're a hero.

[@TheApartmentBrewer]

I'm glad you enjoy the channel so much and congrats on the first lager, it's a whole new world!

[@flyingwombattv]

Dude love the open ferment, been something we have been wanting to try for a while, this may be what gives us the nudge we need to give it a crack

[@TechnoGeek18023]

I just did open fermentation for a Belgian single. It turned out insanely well.

[@TheApartmentBrewer]

It is definitely one of those things that makes a noticeable impact - for some styles more so than others, but I had never tried it with lager yeast before, glad I did!

[@option311]

Another one i have to try. These crispy pils hit the spot after working outside all day in the heat. So true on aging these. Ive got an italian pils that after 10 weeks has hits it stride. Went from a pretty darn good one to an excellent ont.

[@TheApartmentBrewer]

It is amazing how powerful of an ingredient time is!

[@StuartEvans]

More Beach shots in future please Steve! I had no idea where you live is so beautiful 😅 I use the same open fermentation method when using the Dupont strain for saisons.

[@TheApartmentBrewer]

Open ferm is pretty fun when you can do it!

[@angeladanbarbosa8904]

awesome, as always, gonna miss you! 'til the next one, cheers!

[@TheApartmentBrewer]

Cheers!

[@nathaningram1779]

Been using nearly the same step mash schedule with increased efficiency. Great job Steve with beach beer on location it looks perfect!

[@TheApartmentBrewer]

Glad you enjoyed the scenery!

[@yardgamesworld]

I'm salivating!!!! Can't wait to try it!

[@TheApartmentBrewer]

You have tried it lol

[@Wind_Ninja_Jubei]

Another great looking brew

[@achowe9313]

Good video Steve! Very interesting style I've never tried. Would love to soon

[@TheApartmentBrewer]

Definitely worth a brew!

[@tommanning7337]

Looks absolutely amazing. It looks crispy and refreshing.!!!!!! 😎👍🏻👍🏻🍺🍺🍺🍺

[@TheApartmentBrewer]

It is! Glad you enjoyed the video!

[@usagi1969]

Steve...Great video and tutorial!....excellent as usual....definitely a must make beer for me!

[@TheApartmentBrewer]

Glad you enjoyed it!

[@Zarkxac493]

Have you thought about about making a Mexican Lager? They're also great summer beers, alot of breweries in my area have been making them for the warmer weather.

[@patrickglaser1560]

Morebeer is having a sale on kits

[@TheApartmentBrewer]

100% Its a beer I am WAY overdue on

[@paulschroeter4987]

ive been wanting to make one of these beers for a while now. just got done making an american blonde ale. it turned out so damn good. it seriously taste like a lager... its crispy and slight dry. i used california ale yeast for the very first time and i really love the results. its way better then lutra kviek and nova lager. i read online that for lagers i dont exactly need to use a lager yeast for lagers but without a fridge for temp control ill just stick with what works for me. cluster and meridian is what i used. prost!

[@TheApartmentBrewer]

I highly recommend it if you want to get a little extra something out of the yeast! I've done it many times, this is just the first time I've done it with a lager.

[@harveydanger398]

Fantastic video, and great looking beer! Two questions for you: 1) What level did you set your spunding valve at? 2) What temperature did you lager at? Thanks!!!

[@TheApartmentBrewer]

Spunded at about 12 psi, had to add a bit more carbonation in the keg later. Lagered at about 35 F.

[@SchmegmaOnToast]

Definitely going to give this recipe a go! Only downside is that I know is that the keg is going to go QUICK

[@TheApartmentBrewer]

Sounds like you should brew a double batch!

[@americathegreat1811]

I have been using 34/70 at 20psi for 3 days then 15psi until fermentation is complete at 68F. Tastes like is has been lagered for months. Ready for drinking in 10 to 14 days.

[@duffycop]

Steve, awesome video! I really learn a lot from you.. Just a curiosity check.. Aren't honey and berry signs of oxidation? Thanks and keep that awesome job you do.. I really love your videos

[@TheApartmentBrewer]

Never heard of those being used as oxidative descriptors - "sherry" flavors are signs of oxidation, not berry. Typically oxidized pale lagers are going to come across with more of a paper/cardboard flavor and a general lack of overall flavor and character.

[@StratoJohn]

Oh, how long did you have to keg condition for this to be pouring so crystal clear by the way? Great video 👍🏻

[@TheApartmentBrewer]

About 2 months for me. Although you can certainly use finings to clarify it faster!

Intresting recipe, will be making it this weekend! No sparge needed?

[@TheApartmentBrewer]

I typically don't sparge

[@DallasLee-ux1ob]

I am curious on semi open fermentation; with positive pressure from high krausen, an open air lock port really is not introducing open air. Maybe i am wrong here. Has this been done side by side comparison with an airlock and an open airlock? I can see a bucket with lid off for initial krausen introducing open ferment. Enjoy the videos, you make more time for your hobby than I can do.

[@TheApartmentBrewer]

I think it makes a bit of a difference just from the lack of pressure back on the yeast as opposed to mixing with oxygen in the air, but its not the same thing as a true open fermentation

[@paulschroeter4987]

can i use floor malted pilsner for this style? with maize? sounds good for a spring beer

[@TheApartmentBrewer]

Sure can!

[@lkycast5994]

Hence, it’s in the name don’t come out of character. I kid, great job as always.

[@emmetleahy]

That beer looks great. I hope you saved some of the yeast. That has been my house strain for a while now. It has made some really great beers.

[@TheApartmentBrewer]

Thanks Emmet! I wish I had!

[@cantfunction98]

where where you Saturday when i was looking for a pilz recipe :D

[@yuval25]

It's a good idea trying different takes on lagers, what do you think about the combo of extra pale premium pilsner malt by weyermann and torrifed wheat? Maybe with hallertau blanc?

[@TheApartmentBrewer]

That sounds great! Love hallertau blanc in a pale lager

[@natedizzy]

🍻 Cheers, great video

[@321Smyth]

Looks really good! Do you think that using foil in place of an airlock as you did would work on a Carboy? I really want to try open fermentation, this seems like a good technique to dip my toe in the water, cheers!

[@BeetsByHometownBrew]

Speaking of Stella Artois, I'm enjoying a 0.0% version, and I gotta say, between it and the Heineken 0.0% they satisfy. Both to the nose, and the palate. Solid video, and definitely a bill that I'd love to riff on, btw.

[@acolbourne17]

Hey Steve. Another gem thanks for the video! I really want to start brewing more lagers but I don’t have a glycol chiller for the fermentation process. I’m your opinion what’s the best alternative?

[@TheApartmentBrewer]

I recommend using hybrid lager yeast that can handle higher ale fermentation temperatures such as W-34/70 or Novalager. Once the fermentation is complete if you can lager them long term in kegs that will get you the crispness

[@Gev966]

Thanks for video. Worth a shot. What dry yeast substitute can be used?

[@Gev966]

@dasme8673 No offence but just listing all possible dry lager yeasts all with different characters( I want to replicate the character but all mentioned ones are European lager yeasts

[@TheApartmentBrewer]

The reason why I give many different euro lager yeasts that do slightly different things is because different brewers want different things from their yeast. A dry "Belgian Lager" yeast doesn't really exist, so the closest one would probably be the ubiquitous 34/70. It has the same ability to attenuate well and can handle slightly higher fermentation temperatures.

[@stenlee556]

Steve, do you have statistics on which beer the Belgians drink more?

[@TheApartmentBrewer]

Not statistics, but I can tell you from personal experience. Also you can confirm this with a quick web search on the subject

[@stenlee556]

@@TheApartmentBrewer They write that they love lager, and only then: blonde, dowel and threepel)))

[@sethb9687]

Great video, as usual. I just open fermented a hefeweizen! Turned out great, aside from adding a bit too much grain and bumping the OG/FG and alcohol a bit high and taking it out of style. It got me thinking about open fermenting a Belgian style beer, like a Quad or Golden Strong. Might be something to try. Have you given it a shot before? If so, do you think it's worth it?

[@TheApartmentBrewer]

Done it several times actually, this was just the first time trying it with a lager. It definitely is one of those things that brings out a little extra yeast character, and every time I have done it, it has made a perceptible impact!

[@sethb9687]

@@TheApartmentBrewer thanks! I'll probably give it a shot on the next Belgian I make.

[@haydenhollenbaugh302]

I just finished a beerpakt beer from Weihenstephaner and bernadus that is kinda like this.

[@TheApartmentBrewer]

Nice!

[@PaulHoule-md8lf]

Did you keep/save the yeast?

[@TheApartmentBrewer]

Unfortunately no

[@FrankGenoBruno]

When you lagered did u leave it off co2 for the 2 months ?

[@TheApartmentBrewer]

yes and no, I always had CO2 pressure in the keg because I was sampling every so often and had to keep the headspace clear, but I didn't always have it hooked up.

[@tommykraft9648]

Wow I came up with the idea to brew a Belgian Pils because of a play of words, wondering if the style exists. And here comes this video...

[@TheApartmentBrewer]

Nice!

[@VelkyAl]

With the corn addition, does this cross into the Alsatian Pilsner tradition?

[@TheApartmentBrewer]

Interesting point, the corn was pretty standard for Belgian pils as far as I could tell from my research as well though.

[@Tomtiburon]

I think "barbe rouge" would be the perfect hop for this style of beer😊 is it available in the US? In Germany no problem^^ p.s. it's a french hop😊

[@TheApartmentBrewer]

That is a very cool idea!

[@sparkygorman]

Is that a Plymouth beach

[@TheApartmentBrewer]

no

[@grahamhawes7089]

Lagers fined with gelatin can be really good in like 3 weeks but oof, a true 2+ month lager is just awesome.

[@TheApartmentBrewer]

This is the truth!

[@herbbowers769]

Steve, I think (Ok I know) I missed something here. What Beligian pilsner are you aiming for? A Jupilar clone? I have not had a beer like you are describing. P.S. I think I got sunburn from just watching the video. Nothing about you. I just have very fair skin.

[@TheApartmentBrewer]

Nope, not a Jupiler clone at all, or any clone really.

[@FemtoKoL]

TO THE MOON!

[@finspin4984]

High stoke level

[@JamesWillson008]

If you did a smash brew with one bittering hop, how bitter could you make it and still be drinkable? 😂

[@TheApartmentBrewer]

Depends on the beer style and the balance between the bitterness levels and the malt sweetness you plan out in your recipe

[@SeanehKelleh]

Copenhagen is the Carlsberg strain.

[@TheApartmentBrewer]

Ah man, ok I got it wrong then thank you

[@danytalloen]

If you want to insult Belgian beer drinkers who aren't brewers, saying that Heineken is close to Belgian lager certainly does the trick... In Belgium we say the name "Heineken" comes from the word "hinniken" (which is a word to describe the sound a horse makes), hence it (Heineken Bier) is just horse p*ss. So, please, never ever make the mistake again by using the word "heineken" in combination with any sort of Belgian beer. Actually I had to stop our SBS* starting a target on you for this video. *Secret Beer Services

[@JoeGraves24]

Dude you make these incredible beers that look so amazing. Then you take them outside in full sunlight and I cringe every time! You’re the light striker man. Congratulations on the brew though.

[@JoeGraves24]

As a suggestion of how to maybe make it less cringy for us light sensitive folks, maybe some subdued lighting and tiki bar atmosphere. Fire pit with a group of friends. Ya know?

[@TheApartmentBrewer]

Haha I know where you are coming from, but good lighting is really hard to come by, and I can't just put a set together in my house too easily. I like to ensure the beers come across well on video, and full sun is the best way to do that unfortunately. Artificial lighting never looks right.