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I have not brewed this, but based on what I could find on online and my own perceptions, this is what I came up with. If you've had the beer, please critique accordingly! 5 gallon batch Grainbill 5 lb Avangard Light Munich 5 lb Briess Pilsen 8 oz Briess white wheat malt 8 oz roasted...

It would have been good if I didn't undercarb.

The first IPA I brewed had a ton of sediment in it, just like that. Several of the bottles also ended up being gushers.

LOL why not. I wouldn't try 'salting' beer. This is really just water chemistry gone wrong. Not sure if this is salty enough for tenderizing meat, but I might be able to wash my feet with it or something... It really isn't drinkable. I tried to get through a pint tonight and could only stomach...

Of all the salts I have tasted CaCL2 is definitely the worst. Nothing is better than good ol' kosher table salt. KCl is a pretty close second... but neither drops pH, unfortunately. Definitely learned my lesson here. I asked one of my homebrew buddies what he would do to fix the beer, and his...

Just weighed my CaCl2 bag... apparently it was ~3oz added. Clearly labeled on the bag is "1 TEASPOON PER 5 GALLONS". And on that day, precisely 0 drunk ****s were given... And yes, I had a granule and immediately spit it out. That's what my beer tastes like. And it is 'salty', but not in the...

Yep. The whole reason I even bought it was because of the large chunk of Munich in the grainbill. My Fluval pH test kit did not show the right color for pH. So in a pinch, I dumped a mega****ton of calcium chloride in. Now I know! I don't want to dump it until I rebrew this recipe. I might have...

I attempted a clone at Kostritzer. It was 48:42:5:5: Pilsen, Light Munich, Dehusked Carafa II, Carafoam, with Northern Brewer hops at 8.2% AA - half oz at 1 hour, half oz at 20ish minutes. I added 1 tsp yeast nutrient, 1/4 campden tab, 1/4 tsp Irish moss. Danstar Diamond Yeast. Here's where I...

First AG, first lager, lightest brew I've done, and I have never entered a competition. It tastes great, spot on for a German Pilsner, and hit all my targeted numbers except FG (a little better attenuation than anticipated). Right amount of hoppiness, a hint of sulfur, and everything else...

Big AHA moment. Lightbulb finally on, thank you!

I read online that a hydrometer reading will account for sugars and starches in the solution. So how can I be sure that the conversion is complete based on the gravity? Or was that information wrong?

It was 1.050 post boil. I added water to get it to 1.043, which was what I was targeting.

I did my second AG brew yesterday (actually did two brews, but this thread is about the first one). It was a golden ale with pils malt, 8oz crystal 10, 8 oz melanoidin. I'm concerned that I maybe didn't get a complete starch conversion. My mash temps were 152-154ish, but I didn't account for the...

Tonight it is a bit more carbonated and the perceived dryness is even higher. The off flavors are greatly reduced, but after it goes flat, it kind of has a dirty sock smell. My girlfriend said it smells like baby spit, but I don't know what that smells like. Hopefully it clears up. The baby spit...

Thanks for the encouragement! I have not had Jever. I have had many a German pilsner, though! In the US I think a fine example would be Scrimshaw. We get Radeberger Pils here though. It is somewhat dry and hoppy with a mild sulfur aroma.

It tastes terrible right now lol. Rubbery sulfury condom taste and smell.

Yeah, I tried to keep it around 152; I have one of those glass thermometers so it wasn't the most accurate. And it was a twoish hour mash. I couldn't really find specific details on Diamond's attenuation, other than 'high'.

SG 1.048, FG 1.005. I was going to enter this into my first competition, but unfortunately it missed the mark on FG. I used Danstar Diamond yeast. I'm thinking it's either due to a long watery mash and a long boil, or its contaminated with wild yeast or something. I just kegged/lagered it last...

Around these parts, I am seeing a lot of sours, Belgians, American ales, and *PAs, in that order. I am about to enter my first competition with a German pilsner... doesn't seem like very many people enter traditional styles, especially the lighter ones. Why is that? What are you seeing at the...

This is a SMaSH German Pilsner lager, Danstar Diamond yeast, 1.048 OG. I had a watery mash (BIAB) and during the preboil gravity reading, I thought the color was too light, maybe 1 SRM. After the boil it darkened to about 3 SRM. You can see in the first pic, before the fermentation took really...