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Just a followup! Had the KEG in 1c freezer and had a first crisp cold glass of it last evening and any off-flavour i was chasing is gone, maybe there is a slight hint of it, but I mean, managed to turn an undrinkable beer into a decent crushable beer! Im loss for words how happy this makes me...

Hey guys, thanks all for finding solutions and having heated discussions but I must say that @pvtpublic hit it out of the park for me! I was away from home for 7 days, i pulled my kegs out of the freezer and put them to sit (relieved pressure) and left them for 7 days or so. I pulled a sample...

Heh, I was wondering it - i will add to my list a test with another malt and if this works, then change pilsner malt I actually forgot to mention that this has been done also - its diamond lager, 34/70 and some others as well Im adjusting my mash pH + also Sparge water pH - after 10-15 minutes...

Thank you! Eye opener for me and ill get my kegs out for a week at 21c and if this wont help ill pitch new yeast in! Thanks so much! Hopefully this turns it around for me!

Hey! Thanks guys, ill do a split batch with regular long ferm as suggested and one more under pressure, but the question is - if it sits at 19c or 67f for 2 weeks - like fermentation was done in roughly 5 days, then shouldnt it clean up after itself within that extra 9 days before i cold crashed...

Hi guys, im in desperate need of your help cause im tired of screwing up! Long story short - im fixed on brewing the easiest drinkable light beer there is and I just can't do it as I have a bad off-flavour that i would describe as Malty/buttery/husky - I know these are different flavours, but...

Hey, might be how the taste felt in the moment, I said similar taste not same and as I said mine was more off putting, but yeah you are right that diacetyl is the buttery flavour for Czech Pils I don't see it being diacetyl - but just to be sure ill explain my fermentation just in case - for...

Hey guys, thanks for all the help! I just had a glass of my failed brew and I just had a glass of Pilsner Urquell before it and it has similar taste - but mine is more off-flavour/putting. And I think i read somewhere that some of the oversparge/pH cause off flavour (grainy/husky) that is...

Fresh out of Weyerman , but since I wanna keep the test for now clean - i wont substitute it

Okay, I remember when I took the reading on this batch, it was around 6.2pH at 10min in at the mash temp of 67c, so yeah if it should be ideally below 5.4 then im FAR FAR off and this could probably screw me over. I already worked my store bought spring water into the brewfather and see the...

No no, def not hijacking the thread - only issue is that now im afraid of the next problem lol :D geez, cant go to test batch #6 :D lololo, but im willing to go as long as i finally get a clean tasting beer - not an issue with APAs, IPAs, Berliner weisse etc i have done, as they strong on...

10-15 in on a 60-75 min mash is still early, but I do get it that its important to get the pH down faster - will do it correctly next time - always a learning curve lol :)

Hey, 1) Im fermenting under pressure, temp controlled in fermzilla, beer comes out from the keg clear - i mean can see through it clearly, didnt use gelatin or anything, when racking from fermzilla i took 18liters from a 21 litre batch so very little yeast was sucked up, if any... 2) I think...

Hey, thanks for the answers! 1. Ill adjust before grains from now on as I have always done it 10-15 into mash 2. So it doesn't seam like too much water to start rinsing out the grains too much to get the spent grain taste? 3. Will keep it in mind as heating the water has always been a real...

Hi, so guys I have been still battling with this problem and I thought maybe I finally got it - I have done the exact same beer now 3rd time and the flavour is here and strong. I used Lallemand lager yeast, recommended temp ( lower end of the suggested temp frame) and kept it there until it...

Hey, i think you are correct - I have been doing some test batches here and my results kind of talk the same. I did a lager - light one 4% ish with clean water, didnt adjust the salts or anything, just wanted a baseline (might have been a stupid move or not, dont know). Used Saflager 34/70 at...

Hey, thanks for a deep and orgnized answer 1)I have Milwauke digital pH meter and i got pH down using lactic acid just likeyou suggested, but I did make the mistake of doing that before grain in! Will adjust for future 2)My idea was to go for a fast beer, that is why pressure, heat and kveik...

Thanks, ill adjust pH different next time :) this has always been kind of a gray area for me!

Yeah, I was afraid of that as well, that cleaning water should pay that much role. Odd thing is that our town Artesian water is famous and even a brewery moved here for the water, but perhaps there is something that causes the off-flavor and thats it. So Campden tablet should fix that situation...

Forgot to mention that now it has been sitting in keg for 2 weeks, flavour is getting worse and the other batch that wasnt done with pressure fermention was tasted at 2 weeks, 4 weeks, 2 months and last bottle was perhaps 3 months after brewday. They sit in my fridge at 2-3c Also would...