I haven't brewed a lemongrass pilsner, but regularly brew a lemongrass saison. I use the fresh lemongrass similar to how I would use it in a soup. Lower 6" (more white) part of the stalks only. The tops are very bitter and not good for eating (might be fine for beer). I slice them thinly and...
Good reminder! I can ferment under pressure, but have never tried. I have heard mixed messages about pressurized versus open fermentation. Do you have specific experience in this working to achieve a good pilsner? And what exactly did you do?
Thank you for the responses!
"I’ve had a lot of success with W34/70 in a cool but not controlled environment.". What does cool mean? And how long are you allowing for fermentation?
I am attempting to brew a Czech style pilsner, but don't have fermentation temperature control. Wondering who has had success with some of the new kveik yeasts or a kolsch recipe that really hit this classic style without temperature control. Any advise would be appreciated!