Start Summer with a GERMAN PILS | LAGERING with the ANVIL BUCKET FERMENTER | PILSNER SERIES Kickoff

[@Leo99929]

Thank you for the °C conversions! They're much appreciated!

[@giovanidepauli6403]

Indeed

[@superslyko123]

I liked how you included "improvements". Brewing is a learning experience & sharing your actual "hands-on" is great.

[@TheApartmentBrewer]

Nothings ever perfect!

[@TexasForever-tw8ko]

Finally another grain to glass. I missed these. Glad to have good brews to learn from.

[@TheApartmentBrewer]

I'm happy to be back making them!

[@TheBruSho]

Pilsners are always a solid choice, a certain Italian pils is one of my go-tos. Especially if I see it on tap

[@TheApartmentBrewer]

They're pretty great beers, I really hope I can get it right. My personal favorite is Firestone Walker Pivo Pils

[@iliffavenuebrewhouse6496]

Will be brewing an Italian Pils soon with Hallertau Mitt, Saphir, and dry hopping with Calista. Excited to see how it turns out!

[@AddkisonAlesAndLagers]

Came back to watch this video again. I love a good pils. I'm a German Pils guy but I appreciate them all.

[@HopsANDgnarly]

Perfect glass! I feel like that really makes a difference in how you perceive a beer. Good to have you back my friend! 🍻

[@TheApartmentBrewer]

It really does!! Thanks for being here man, I appreciate it, it's great to be back too!

[@coalacorey]

Thank you for your videos! A friend and I brewed our first batch today, it was quite fun! I don't have fancy equipment and had to manually adjust the temperature during mashing but nothing burned and the end result looks promising. I was shooting for 1048 and ended up with 1051 but didn't want to add (room temperature) water. I also added the yeast when the wort temperature was 28C which is a little high. The fermentation will take place in my garden shed as outside temperatures are between 7C and 18C for the next week. Thanks again and greetings from Germany! PS: If you want more info, the recipe is Frankensteined by me 4L batch 765g Pilsner Malt 85g Munich Malt type II 45min @ 63C, 30min @ 70C, 15min @ 76C. 6g Hallertauer Mittelfrüh @ 60min 6g Hallertauer Mittelfrüh @ 15min 6g Hallertauer Mittelfrüh @ 0min W-34/70 yeast

[@TheApartmentBrewer]

Congratulations on your first brew!

[@jens5934]

Hope you revisit the Düsseldorf Altbier as well.

[@HOMEBREW4LIFE]

I'm on your six doggy. Making this this one this week

[@TheApartmentBrewer]

Yo!! Can't wait to see that video!

[@Bullsbrew551]

Very good informative detailed video. I love a nice cold crisp German lager on a hot summer day. Cheers!

[@TheApartmentBrewer]

Glad you enjoyed it! Its a great summer beer!

[@edmunddavis2585]

I am glad you commented on how quickly you crushed the half liter. To me, that means the beer must be solid! Keep up the good work.

[@TheApartmentBrewer]

It's a bit smaller glass but it's very easy to take big sips haha

[@maxe6538]

Pilsner series? You’re the man. I’m amped for this

[@TheApartmentBrewer]

Hope you enjoy!

[@philipdallmayr4729]

I would use some Saaz somewhere in the hop additions.

[@januszkszczotek8587]

I also brewed a Pilsener recently and used Hallertauer Mittelfrüh @15 minutes before end of boil and also some @3 minutes. I experienced the same sight fruitiness you described.

[@TheApartmentBrewer]

Interesting! Yeah the noble hop flavor can be a bit peculiar

[@foleyu2]

@@TheApartmentBrewer I read somewhere that Germans dont like boiling hops for less than 10 minutes. I use 10 min flavour additions in my pils - works a treat.......Gets rid of grassiness but I think the flavour is better too.

[@NikitaVorontsov]

Also quick mention on Diacetyl - when you get to Czech Pilsners, Pilsner Urquell actually has a bit of Diacetyl flavour in it, it’s especially noticed in their cans and is considered acceptable!

[@TheApartmentBrewer]

Yup, same can also be said for DMS. My Bo pils has a bit of sulfur as well which actually makes it pretty nice. Thanks for watching!

[@NikitaVorontsov]

@@TheApartmentBrewer I actually quite enjoy a sulphury pilsner so very excited for that video!

[@jmsnystrom]

Can you leave the beer in the keg with the yeast while cold crash and CO2 and serving ( in short i just cold crash for 2 weeks and drink)👍

[@TheApartmentBrewer]

Technically you can ferment in the same keg that you serve from but you'll probably get better results if you transfer to a serving keg

[@gerardnatale2387]

I'm definitely on the Pilsner train! I've been using a lot of Pilsner malt as my base malt for my last couple of brews and just bought a bunch of Saaz hops to brew a Bohemian Pilsner next. I have been enjoying a Pilsner by the Van Trapp Brewery Co. in Vt. lately too. Looking forward to your next addition!

[@TheApartmentBrewer]

They're wonderful styles and make for some great summer beers! Thanks for watching!

[@kylepietro396]

Curious how you cooled from your pitch temp down to 50F…did you get any suckback through the airlock?

[@thomasfrank1227]

Love the analysis

[@1TheLord1]

Ah man. Weyermann pilsner has such a characteristic taste for me. I love it. I describe that "toasty, bread crust" thing as "grainy". Love it in octoberfest/festbier and all German Lagers. I'll enjoy that Pilsner series. Cheers!

[@TheApartmentBrewer]

Definitely one of my favorite base malts!

[@dylandecharmoybouchet5325]

You should have a look at the Hansa Pilsner from South Africa

[@TheApartmentBrewer]

Can't say I've heard of it, could you describe it?

[@W00PIE]

I think the biggest challenge with a German Pilsner is to suppress the urge to overhop it, which is indeed quite tempting. Without a curtain of aroma hop, you will get the _real_ character of this beer style.

[@12345amack]

I was wondering if there is a reason you use the chilling lines and ice bucket during primary fermentation instead of just chilling in that mini fridge at 50 degrees with your temp control on?

[@TheApartmentBrewer]

The fermenter doesn't fit in the fridge at all.

[@jimbo4375]

It's nice to have variety. I prefer English Ales as my go to beer, but I'm quite happy drinking a lager or two on a hot day. Still haven't plucked up the courage to brew a lager yet though although I've done a few light ales that have been just as crisp.

[@TheApartmentBrewer]

You can definitely get pretty clean with an ale yeast if you pick the right one!

[@ChutesBrewing]

Definitely concur with the berry forgot l flavor coming from noble hops. I made a Kölsch last year with noble hops and my father-in-law asked if I added fruit to the beer. That one was tricky to track down but it's impressive how much of that berry flavor comes out in really clean lagers. Looking forward to the other pilsner videos! 🍻

[@TheApartmentBrewer]

Yeah it surprised me in this instance! Not used to the amount of berry but it ended up being alright. Thanks for watching!

[@TheOJ3]

What you looking at at 23:02 bro?

[@TheApartmentBrewer]

No idea lol

[@henrik747]

Ah, pilsner series! I appreciate that. I'm getting kinda tired of the pilsner bashing in the homebrew community. At least here in Sweden it's been ridiculous but a change is noticeable when browsing the forums. A bohemian style lager is my next project.

[@TheApartmentBrewer]

Hopefully you do enjoy it, its been lots of fun so far.

[@stanlindert6332]

I love my headphones. I can do my job and learn about brewing all at the same time.

[@TheApartmentBrewer]

I'm glad you learned something and enjoyed the video, cheers!

[@edbercaw5833]

Steve, did you ever re-brew this and try your idea of moving some of the 15 min flavor addition hops to aroma/0 minute hopping?

[@TheApartmentBrewer]

While it wasn't an exact rebrew, the German Pils I brewed with Lutra this year had a much better hop schedule

[@edbercaw5833]

@@TheApartmentBrewer Ok, cool. Did you like the Hallertau Tradition better than the Mittlefruh and Tettnanger flavor/aroma? I'm going to brew a pilsner soon with 100% pilsner malt and W34/70. I'm looking for a crisp and slightly bitter and hoppy flavor/aroma result. Sorry to hear about the spam trouble recently!

[@TheApartmentBrewer]

@@edbercaw5833 I'd probably just stick with the mittelfruh, no Tettnang next time, unless you want to minimize hop material

[@jamesfuentes5688]

Stupid question but when you keg it to do a cold crash. Do you hook it up to the co2 the whole time it’s laggering?

[@TheApartmentBrewer]

Usually yes since I'm carbonating at the same time

[@mattso2377]

looks good im gonna give it a crack in my new brewzilla just wondering do i put any sparge water in or do i just start with 30 litres straight up cheers for the videos they are very helpful.

[@TheApartmentBrewer]

You can sparge if you want to, it all depends on the capacity of your system. I just dont sparge for the most part and aim to hit my preboil gravity without sparging

[@BKKALLDAY09]

Love the Lager Life and the Lager Videos you’re making. Like your analysis at the end noted, with German lagers, it’s recommended to stop your hip additions at no later than 30 minutes remaining, especially the paler versions, should cut it off even sooner. Hope to see another German pils!

[@daibowen1]

Perfect summer series!

[@TheApartmentBrewer]

I hope you enjoy it!

[@thehoppyhour6297]

welcome back braj!

[@TheApartmentBrewer]

Glad to be back!!

[@richardeldridge1099]

Holy Cow. That's a lot of steps for a lager. I'll stick with my Pilsner with ale yeast until I learn more. Another great video for us Noobs by the way. I'm diffidently getting that beer mug and Commandments shirt.

[@TheApartmentBrewer]

Appreciate it! Nothing wrong with taking some time to learn it

[@marcfesel]

Man that’s looks so tasty 😋 good job I grew up on Pilsener bier in Hamburg germany. Definitely have to brew this one

[@TheApartmentBrewer]

Thats awesome, its such a good beer style! Cheers!

[@wesnoble510]

So with the anvil you don’t separate the trub?

[@TheApartmentBrewer]

No real need so long as you get it transferred to the keg early enough. Then the keg acts like a brite tank

[@TroubleBrewing]

Looking at brewing a German Pils this weekend, opinion with Lutra Kveik with this?

[@TheApartmentBrewer]

100% would use lutra in a German pils

[@fleekwoodmac3705]

This guy reminds me of Peety Boots. His look, his mannerism, and cadence.

[@jmgacousticmusic]

Hey mate. Do you put the keg under pressure during the lager, or do you purge then carb closer to drinking

[@TheApartmentBrewer]

Either method works, but its just easier to keep it on gas as it lagers

[@afhostie]

Would be really curious to see a tasting between the three different methods to see if there's any noticeable difference. Or tasting of the same beer but with different yeasts. Or should we expect the 34/70 to be basically the same as the wyeast or Omega equivalents?

[@TheApartmentBrewer]

They would all be slightly different, but it would be interesting with that being the only variable

[@afhostie]

@@TheApartmentBrewer Doing an experiment this week. Brewing this (scaled down to 2.5gal) and fermenting with 34/70 and kviek to see how they differ. I'll let you know how it turns out.

[@glleon80517]

Great video! Must be the glass: in previous videos the glass stays full, but in this video during the time between aroma and taste half the beer disappears! Any advice for step brewing in a cooler mash tun instead of the Clawhammer? I don’t want to over-dilute when adding water for the second step. Did you cover this in a previous video? Cheers!

[@TheApartmentBrewer]

Definitely the glass 😆 while I haven't actually used a cooler mash tun, I think if you start with a high mash thickness, you will be able to add enough boiling water additions to mash tun to keep it within reason

[@johncspine2787]

Another saying I have that applies is “it’s easy to make a spectacular bread, or beer, but it’s really not easy to make the SAME spectacular beer or bread consistently..”

[@dimash244]

Planning to do all four pilsners in this series so far, taking notes as I re watch all the videos in series. Hoping to have them ready by new years :) What software do you use for recipe?

[@TheApartmentBrewer]

Awesome! I've got one more coming (NZ Pils) but they're all relatively similar at their core. I use Beersmith for my recipes

[@dimash244]

@@TheApartmentBrewer makes me wonder is there a way to share beersmith file, would be so much easier to scale recipe to my system :) Followed one recipe and ended up with 7%ABV pilsner, because my efficiency was 20% higher than recipe 😂

[@jongerenski1545]

Enjoyed the video and loved the carapils/genus shoutout! Question, I’m close to pulling the trigger on getting the claw hammer system. Any regrets? I’d also be going with the 110 V. Do you recommend getting the neoprene jacket?

[@TheApartmentBrewer]

I'm hoping to do a proper review of it at some point soon. I love the system and overall I think its great, but my biggest gripes are that it takes forever to heat up (this is the case with ANY 120V system) and that the ball valve sits too high up off the bottom leaving a decent amount of dead space. I would definitely recommend getting the neoprene jacket though. Let me know if you have further questions on the system, I'd be happy to help you out!

[@jongerenski1545]

@@TheApartmentBrewer I heard from another clawhammer user that he also uses a $25 heating stick (element) to expedite heating to mash and boil temps and says it works great. Once at temp he removes it and the unit is able to maintain temps no problem. I think that might be the route I go as I don’t have a 220v capability right now

[@TheApartmentBrewer]

Thats a great idea if you have the ability to do it on two separate circuits. One 120 V heating element will max out your typical 15A circuit

[@thedon98677]

Wow, I literally just made almost this exact same recipe last week. Pils & Carapils, Perle & Hallertauer, 34/70. My hop schedule was less aggressive. Hoping for a good balance of malt and hop. I am fermenting in the keg under pressure and it’s on day three, slowing down. 15psi.

[@TheApartmentBrewer]

Nice! Hope it turns out great! I pressure fermented the Czech pils at 15 psi and it worked quite nicely. Thanks for watching!

[@bumpy-isms]

Made it till the end.... hurray 😄 Cheers Steve

[@TheApartmentBrewer]

Thanks for watching all the way! Glad to still see you here, cheers Jesse!

[@giuliotoffano4763]

Can't wait for the Italian pils🇮🇹

[@TheApartmentBrewer]

Hopefully I can make a good representation!

[@DanWebster]

subbed, challenge 1 gallon brew: 1 grain, one yeast, one gallon water, one hop, no gadgets except carboy and bubbler.

[@mrdespizeme]

Looks tasty, enjoy!

[@TheApartmentBrewer]

It is, thanks for watching!

[@craigtimms6814]

You gotta get to the pint a little quicker…..great video overall th9ugh. Maybe call out the yeast? Thankfully I saw it was safale 34/70….

[@nothingbutnetz]

nice shirt, Genus is great

[@bartweres]

Good work, next time try First Wort edition for more round bitterness

[@TheApartmentBrewer]

Did that with the Czech pils and honestly I found it to be very nice. I've done FWH with many beers before but never a pilsner. It makes a lot of sense in this style

[@bartweres]

@@TheApartmentBrewer I read about that method and mostly is used by German in their pilsners. My last beer is Dortmunder Export but is still Lagering. I think it will be nice. Take Care and Happy Brewing.

[@afinecupofcoffee8476]

Hm, I was going to brew a Urquell clone from BrewFather because I've always found Urquell to have more "bite" to it. But now you have me interested in going this route because your recipe would require less. I'll wait for your Czech video to decide.

[@TheApartmentBrewer]

I'm actually very happy with the Czech pils, I may encourage you to go for that. I used the urquell strain in it. It had a nice sulfur bite to it

[@afinecupofcoffee8476]

@@TheApartmentBrewer Awesome! Would you be able to share your water chemistry for that? Everything i read for Czech pils states "low minerality" and even the brewfather recipe didn't have a profile.

[@TheApartmentBrewer]

Definitely low mineral is good. The water profile will be in the video, I don't have it with me today

[@ElementaryBrewingCo]

I’ve been slowing down too but man this beer makes me want to pound some crispy boi’s!!! You planning on doing the same fermentation plan for all the pilsners?

[@TheApartmentBrewer]

Nah, I'll be playing around with a variety of yeasts and fermentation temperatures, hopefully the results are all good! Hope you enjoy, cheers Brian!

[@foleyu2]

Hey mate - you've got to try and brew some traditional Franconian styles.......rauchbier, vollbier/kellerbier, etc.

[@TheApartmentBrewer]

Would love to, and they eventually be on the list. Not sure if I have the palate for rauchbier but its still worth brewing once!

[@cheechooj]

That’s interesting, i like to make lagers. I don’t like them that quite that bitter, but I usually do .5 oz bittering charge and 1.5oz at 10, never can get any flavours though. Tried saaz tettnang and hallertau trad.

[@TheApartmentBrewer]

I wanted to see what would happen when I hit the upper edge of bitterness on this. I'd say about 10 fewer IBU would have probably been a better move. We'll see how it changes with more age though

[@cheechooj]

@@TheApartmentBrewer I wanted to add some flavour on my last lager so it got a whirlpool of 2 oz lemon drop and 1 oz hallertau blanc lol

[@MrSausagehead]

Nice video.👍🍺

[@TheApartmentBrewer]

Glad you enjoyed it, cheers!

[@tiborhorvath5685]

❤

[@tommanning7337]

Nice👍🏻👍🏻🍺

[@TheApartmentBrewer]

Cheers Tom, see you Wednesday hopefully!

[@zuazuamusic]

Don’t forget about Belgian super Pilsner.

[@TheApartmentBrewer]

Can't say I've ever heard of that before

[@zuazuamusic]

@@TheApartmentBrewer www.brewingwithbriess.com/recipes/beer/display/belgian-pilsner

[@zuazuamusic]

@@TheApartmentBrewer www.globalbeer.com/beers/bavik-super-pils/

[@zuazuamusic]

@@TheApartmentBrewer I once had a great example also at Modern Times brewery. Don’t remember if it was a Balgian pilsner or an Italian pilsner though lol 😂. Cheers. Love your content 🙌🏼👊🏼😎

[@TheApartmentBrewer]

Thats interesting stuff, how does it compare to a German or Czech pils? I don't know if I can fit it into the lineup for this series since I'm kind of going by bjcp styles, but its something new for me on the radar. Cheers and I'm glad you're enjoying the channel!

[@NikitaVorontsov]

This looks great! Real similar to the one I brewed up clarity wise :) loving the dimpled stein! Ditto on Pilsners being one of the favourite styles! I say boo to DDH Uber hopped IPAs and bring on the delicate beer styles!

[@TheApartmentBrewer]

I love pretty much all kinds of beer, and that does include all kinds of new styles, but there really is nothing like a pils!

[@SchwarbageTruck]

Italian pils? Eyyyy mama mia

[@TheApartmentBrewer]

I'm looking forward to making one!

[@stenlee556]

Hi! It's a great idea to go through the Pilsner line. And now the question: It seems to me alone that the Tetnanger hops are superfluous here? It has a strong spice, which is good for Wheat Beer, but not good for the German version.

[@TheApartmentBrewer]

Lots of recipes do suggest Tettnanger in fact. Its quite similar to saaz which is of course the original pilsner hop, and would likely have been used in various sourhern German versions of the pilsner alongside Hallertau.

[@stenlee556]

@@TheApartmentBrewer I thought so too until I started cooking pilsner)))

[@danielstuart2938]

WTF mate,I just want to drink a beer,im not a scientist

[@rql8543]

love the content, but that background music looping during the first few chapters is quite irritating. Sorry. And that shot looking at the pint of lager in the intro seemed to go on forever. But, LOVE the content itself

[@TheApartmentBrewer]

Awesome feedback, I will keep that in mind for the future, I appreciate it!

[@Chad20109]

I like to add a lil munich10L and some honey malt to my malt profile. And i do 10% carafoam, i want big head🤭

[@TheApartmentBrewer]

That definitely adds a lot of flavor as well, and it's a bit more elegant solution than carapils! I've contemplated adding a tiny amount of caramunich I to some of the pilsners down the road

[@Peter-Southern-Victoria-Aust]

Hello, I'm in South East Australia, winter here, temperature is falling well below freezing at night now and it is good weather to do Lagers but I've been doing pressure fermented lagers at 15PSI with W34/70 and Hallertau hops and clearing them with gelatin and takes 12 days from doing the mash to tapping the keg and pouring clear, clean tasting German lagers, no way I would do lagers the old style again, I think lagers have been given a bad name thanks to the 'Macro Lagers' when I first started doing pressure fermented lagers at room temperature I couldn't believe that my lagers were tasting better than store bought Lagers, my beer glass I use is identical to yours too 🍺

[@TheApartmentBrewer]

That's a great method. With the exception of the yeast and hops I used an identical method to make my Czech pils and it was fantastic. Cheers!

[@arancourt5623]

The history and politics of the german area over the last 300 years is.... kinda complicated. fun fact, german pilsners burn coming out of your nose.

[@jimcarroll789]

Your intro is way too long.

[@marklinton4567]

I'm unsubbing today. I feel bad about it lol. I hope you continue to do well on KZbin but I don't enjoy the direction this channel has been heading. I prefer watching people brew, but this has been going in a more scholastic direction where the brewing part of the video is only a minute or two and the rest is theory. Cheers and as I said, I hope the channel continues to grow.

[@TheApartmentBrewer]

Mark, I'm really sorry to hear that but I understand. Thanks for doing me the courtesy of letting me know why you made that call. I've always wanted this channel to be educational and oriented toward getting people into brewing or giving them new ideas, and it will probably maintain that track. Hopefully we will see you back sometime, but cheers regardless!