I keep making bad pilsner. I could use some help.
I'm following all of the basic rules. Using 2 packs of saffale 34/70 and fermenting in the ferm fridge for 2 weeks. Letting it sit for 4-6 weeks in the lagering fridge with a 2 day diacetyl rest in between.
My recipies are really straight forward:
half oz of magnum at 30 min
1 oz of hallertau at 15 min
1 or 2 oz hallertau at flame out
This should make a really standard pilsner... but what I get is:
-Watered down tasting (using 4-5 lb of DME)
-Lacking hop flavor and aroma. This is main problem. When I make this same recipe with my trick using s-05, I get a really drinkable cream ale. But in lager form it's got all the character stripped away. I end up dry hopping in the keg with 2 oz of hallertaur for a day or two just to get some flavor into the beer.
-Off flavors. I can't seem to get this to be really "clean". My last batch had a distinct "sour apple" to it, which might fade with another week or two in the fridge... but still. This should be really consistant.
Would love any advice or help. I'd like to get a nailed down lager recipe in the next month or two so I can make something great for Oktoberfest.