RO Only All-Grain Bucks Conventional Wisdom

Why was it unintentionally dry-hopped? Although I see that it's really more of a German-style kellerbier. Just accidental? And how is it so hazy?

 

Ahhh, totally different, but in that case I have to ask why Nelson Sauvin? I'd think it would work but it wouldn't be in even the first 6 hops I'd think of for dry hopping what you've got.

 

Fair enough, why not? How has the flavor profile morphed in your opinion, because I've always thought that to a certain extent all hops shift slightly with growing conditions and what not, but maybe with newer varieties there could be even more going on?

 

No CA = poor flocculation

Hence the haze

Lager yeast doesn’t generally have a positive flavor impact in my mind.,

 

I had a Nelson hopped Pilsner at a small brew pub once. And it was excellent. I was skeptical of the combination at first too, but it really works.

I had a Nelson hopped Pilsner at a small brew pub once. And it was excellent. I was skeptical of the combination at first too, but it really works.

 

Yes when it’s completely out of the beer... but when it’s in suspension the flavor impact is not a positive one.

 

As have I, and I was impressed as well.

I believe @honkey brews his pilsners with very soft water. I'm not sure that it's 100% RO, though. Whatever water profile he uses works.

 

I emulate the water at Weihenstephan for my German Pilseners. I haven’t used RO without adjustments before, but my RO also is only about 2 ppm TDS, so I think it is way too soft to use without adding some salts.

 

Call it a JPL....Juicy Pale Lager!

 

Interesting post. Thanks.