"Great Yeast - Tastes Awesome"
By: Rick Saporsky | Date: Apr 28, 2015 | Beer(s) Brewed: Simple Pilsner
I ferment between 50 and 55 farenheit per the directions. Pitch one vial 15 minutes out from the refrigerator. 1.5 days later there's noticable bubbling. Strong fermentation for 3-4 days then no action visible. Direct heat protein rest and mash, 8-10lbs pilsner grain, 0.5lb carapils, (optional 0.5lb crystal 10L), Saaz hops. Simple recipe works great every time. Not sure why people are having trouble.
"Leaves a very crisp, clean, refreshing taste"
By: Kris Olson | Date: Nov 21, 2012 | Beer(s) Brewed: Bohemian Pilsner
Ferments well to 75% attenuation at 45˚F. Strong notes of diacetyl were present after the first week (extract based pilsner). Tasted like sucking down buttered popcorn. However, a diacetyl rest by removing the carboy from the fridge and placing it at 72˚F for 3 days cleared up all noticeable diacetyl. Leaves a very crisp, clean, refreshing taste.
"Ferments very well ... "
By: Chris Dodge | Date: Nov 21, 2012 | Beer(s) Brewed: Bohemian Pilsner
Great fermenting yeast. Ferments very well at 50F. In my Bohemian Pils (JZ BCS), I got a very fruity, lemony aroma from the yeast. I pitched about 1500 ml of slurry from a 2 vial - 4L starter into a 13 gallon batch. Fermented at 50F for 4 weeks, followed by 4 weeks lagering in a secondary. May have under pitched according to Mr. Malty.