Great post as usual BB,
I have hardly ever tasted a great lager or pilsner. Even the gold medal winners I have sampled never say, "Wow," to me. The best beer I have had in my life though was a Munich Helles / Pilsner recipe brewed by Nev. I think it's a Munich Helles but it is probably a proper Pils - hard to tell as we home brewers often over-hop beers for their style.
Anyway, this, "best beer I have ever tasted," brewed by Nev, had no "Wow" factor for me until I tasted the last of the 6 bottles he gave me, 9 months later. This last bottle was sublime. I actually opened the bottle in the middle of a tasting session - after a heap of other beers. I can never taste any beer once I have had 3 or 4 but this one jumped out even after I had tasted a mango beer??? I re-capped it straight away. Even though half of it had been poured, I just knew I had to taste this beer again on a clean palate.
The next day, I couldn't face a beer as it ended up being a rather big night
A day later, I poured it out. And yes, it was the best beer I have ever tasted. For me it was far more interesting and captivating than Deus but then again I am not into beers like that.
I replicated that recipe and sure enough, it got better and better over time. I actually had mine in a keg with a dodgy weld resulting in, what I reckon was a quite major, "acetyldeyde," fault. But after 9 months in this dodgy and, by that stage, almost empty keg, that beer still scored a Bronze. The captivating flavours still overwhelmed the ugly
. (Even to me, actually.)
Anyway BB, excuse the long ramble but none of us should have to wait 9 months for a great lager/pils. Maybe the Hochkurz method will help and I am certainly prepared to give it a crack.
You have two urns now so you might be able to do a side by side?
The next double-batch lager I do, I'm actually going to do something unheard of. After cold-conditioning for a few weeks, I'm actually going to expose the beer to about 40C or more for a few weeks. It worked with a BIAB lager I had in a keg as I travelled across Australia that got exposed to 60 C several times over 8 weeks, it works with red wine so I think this stupid idea is worth another crack. Looks like I'll have to bottle that brew though
Once again, great thread BB and hope I haven't taken it off-topic - ways of improving lagers/pils always fascinates me and when I brew the above double-batch, I will use your mash regime for sure,