So this one is an experiment on two fronts. Firstly, I've never felt like I've made a successful pilsner, so to try and make it more "pilsnery" I've started with some RO water to hopefully soften it a bit.

Secondly, I've made it so that it can be split and topped-up to make two batches fermented with two different yeasts: W-34/70 and S-189. I happen to have harvested both recently so ... why not?

Other than that it's pretty simple, but the day itself was a minor saga ... you'll see

Recipe:
97% pilsner malt
3% carapils
Magnum @60 to roughly 25 IBUs
1 g/L (give or take) Nelson, cube-hopped

Stay tuned for the tasting video!

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