I’ve been reading up on lager recipes and with the ESB bottled and fermentation space open seemed like a good idea for the ‘next’ batch, that and the season. The German, well more precisely the Bavarian, brewers started making light lagers using a bottom fermenting yeast at the end of the 18th century. Originally cellared in caves to accommodate a cold fermentation process the Czech brewers added hops, lots of hops, Saaz was a common variety and the resulting brew became pilsner or just pils.
By cold fermentation typically they mean 45 to 50 degrees which is just about average for an Oregon winter. The other option is to convert a frig … don’t think that hasn’t been considered … however our garage has been consistently 50 degrees so it has become my cellar but a 6 gallon glass carboy instead of an open barrel.
Pilsner Urquell was fermented in open barrels in Urquells cellar until 1993. Traditions change slowly in brewing … js
No Pilsner would be complete without the jecny slad (barley mash)!