Comments on: Pilsner Lager Recipes – Beer Styles http://www.beersmith.com/blog/2008/12/14/pilsner-lager-recipes-beer-styles/ Get weekly articles on home brewing, beer styles, and making beer recipes Mon, 06 Feb 2012 18:04:57 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Allison White http://www.beersmith.com/blog/2008/12/14/pilsner-lager-recipes-beer-styles/comment-page-1/#comment-6349 Allison White Thu, 19 Feb 2009 21:12:20 +0000 http://www.beersmith.com/blog/?p=256#comment-6349 I studied in Prague for a semester while in college and I have to say Pilsner Urquell is still my favorite beer. It doesn't taste as good in the states so I'll just have to make my own :D I studied in Prague for a semester while in college and I have to say Pilsner Urquell is still my favorite beer. It doesn’t taste as good in the states so I’ll just have to make my own :D

]]> By: Brad Smith http://www.beersmith.com/blog/2008/12/14/pilsner-lager-recipes-beer-styles/comment-page-1/#comment-5068 Brad Smith Sun, 21 Dec 2008 21:01:40 +0000 http://www.beersmith.com/blog/?p=256#comment-5068 Lager yeasts are notorious for generating sulfur smells from DMS. Fortunately this rarely creates a problem and the sulfur smell and tasts subsides with proper aging. If you had lingering sulfur smell/flavor you might want to check out the separate article here on the blog on troubleshooting (section on DMS): <a href="http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/" rel="nofollow">Troubleshooting Homebrewed Beer</a> Lager yeasts are notorious for generating sulfur smells from DMS. Fortunately this rarely creates a problem and the sulfur smell and tasts subsides with proper aging. If you had lingering sulfur smell/flavor you might want to check out the separate article here on the blog on troubleshooting (section on DMS):
Troubleshooting Homebrewed Beer

]]> By: Avg Bear http://www.beersmith.com/blog/2008/12/14/pilsner-lager-recipes-beer-styles/comment-page-1/#comment-5066 Avg Bear Sun, 21 Dec 2008 20:13:02 +0000 http://www.beersmith.com/blog/?p=256#comment-5066 I brewed my first pilsner last weekend. All grain, step mash with a protein rest at 125° and saccharification rest at 153°. Everything went well until I was ready to pitch my yeast (White Labs WLP830 German Lager). The starter reeked of sulfur. We decided to abort with that starter - luckily my friend was brewing a vienna right after my pilsner and I was able to swipe a portion of his starter (Wyeast 2308 Munich Lager). I've read that German lager yeasts can produce a slight-to-moderate sulfur odor, but I still think mine was contaminated. Anyone else had a similar experience? I brewed my first pilsner last weekend. All grain, step mash with a protein rest at 125° and saccharification rest at 153°.

Everything went well until I was ready to pitch my yeast (White Labs WLP830 German Lager). The starter reeked of sulfur. We decided to abort with that starter – luckily my friend was brewing a vienna right after my pilsner and I was able to swipe a portion of his starter (Wyeast 2308 Munich Lager).

I’ve read that German lager yeasts can produce a slight-to-moderate sulfur odor, but I still think mine was contaminated. Anyone else had a similar experience?

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