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full_too_pale

Czech Pilsner almost ready, i think?

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So my Grand Bohemian Czech Pilsner, with two LME pales, was in the LBK for 21 days, and in the bottle for 31 days now, all at 70 degrees. I put a bottle in the fridge today and I am going to test it on Friday. If all goes well I will post some pictures of my first brew, that I didn't screw up haha. I also received great help on this forum. All my questions are always thoroughly answered. Thanks guys.

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:gulp:

Soon time for a HOPPY dance!

After you take your swing, I will be up to bat too.
I am two weeks behind you. Bottled 2 weeks ago :chug:

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I've got two weeks remaining on my conditioning. My son wanted to try one at two weeks and it still had a hint of vinager.

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I just had mine with one pale added last weekend. By far the best one yet. It was delicious and my girlfriend was impressed too (she practically stole the last one from me at dinner). I really like the Czech by itself and one pale made it much more enjoyable. This will be made again I'm positive.

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Vinegar is not usually a taste that will condition out.

From How to Brew by John Palmer...

Bacterial infections can also cause astringency, i.e. vinegar tones from aceto bacteria.

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