Following on the from the disapointing effort that was the London Bitter, my fault not theirs, I cracked on with the Pilsner.
|resisting the urge to let out gas!|
This time you actually place the grains bag into a pan off boiling water, take of the heat and leave before pouring into the cube. This is then repeated with the same bag, but you then remove the grains bag replace it with the hops one and boil for 15 minutes before adding the liquid to the brubox.
Adding the malt extract, attaching the air tube, adding yeast and storing at the correct temperature was as the process as before.
I was able to keep this brew at a pretty even temperature this time, at 16c, the recommended range being 12c - 16c.
After approx 10 days when it had slowed fermenting enough remove the tubing and closed the tap. Following the advice in the commenst from the previous blog post I released as little Co2 as able, only when the bag looked seriously straining at the seams!!
After a week I sterilised bottles and equipment and started to bottle. I quickly realised that popping sugar into bottles required a funnel of some kinda so quickly fashioned one.
The end result.
To be critical it still had a little yeasty twang, but eminently drinkable still. I wouldn't say the Saaz hops came through with any bitterness as in the description though.
I'm currently debating whether to order the Irish Stout or the Scottish 80 Schilling pack.