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  1. luckybeagle

    Pressure fermenting questions - Doppelbock

    Hi, I pressure fermented the Doppelbock at room temp (but pitched slightly lower than room temp). Overall I was not a fan of the Doppelbock, but I squarely blame that particular yeast as I've yet to turn a beer on that one (believe it was Bavarian Lager yeast) that I've truly enjoyed. This was...
  2. luckybeagle

    Yeast Autolysis at Lager Temps?

    Thanks everyone! Glad to hear this. I'll move the fermenters to the chest freezer and lager them for a month at about 35F, then pressure transfer to kegs for some September/October sipping. :-) Holy crap, it's almost time for Oktoberfest, and I haven't brewed a traditional...
  3. luckybeagle

    Yeast Autolysis at Lager Temps?

    I've brewed a Dusseldorf Altbier and fermented it at 15 PSI at room temperature. I've recently reached final gravity and am preparing to move it to my chest freezer within the next 1-2 days for lagering at 35F for 3-4 weeks before kegging (it's Wyeast 1007 - a top cropping yeast, hence the...
  4. luckybeagle

    5 month old slurry.... make a starter with some or pitch it straight?

    I've got roughly 20 ounces of unwashed, thick slurry that I harvested from a batch of Belgian Blond Ale that I brewed back in February of this year. The strain is Wyeast 1388. I want to brew another Belgian Blond (Affligem clone) and am trying to decide if I should make a 1.5L starter with about...
  5. luckybeagle

    Beer tastes salty - using RO water and brewing salts

    I haven't brewed without using it over ~200 batches. That's also why I'm a bit skeptical. Maybe I had a heavy hand over the last few.
  6. luckybeagle

    Beer tastes salty - using RO water and brewing salts

    Good advice on both counts. I actually had a Weihenstephan Helles the other day and thought it had that familiar salty taste. I don't have a Helles of my own on tap, but I noticed that same (more intense) saltiness in my kveik beer that I had right after. Maybe I'm just extra sensitive to it...
  7. luckybeagle

    Beer tastes salty - using RO water and brewing salts

    Interesting! Maybe I will start omitting the yeast nutrient. I use Wyeast Beer Nutrient at 10 minutes typically, but I'm pretty lazy about measuring it--usually about a half a blue capful or a bit less. Maybe I'll leave it out of that one, too. I can also omit baking soda and epsom salts on this...
  8. luckybeagle

    Beer tastes salty - using RO water and brewing salts

    Thanks, I have TDS numbers now: Water from our tap: 89ppm Water from our refrigerator (filtered): 52ppm Water from waste side of RO unit: 128 Water from the RO/DI unit: 0.00
  9. luckybeagle

    Beer tastes salty - using RO water and brewing salts

    I've ordererd a TDS meter and will receive it tomorrow--I'll post the results and understand the importance of using it as an indicator of whether or not the system is working, needs a filter change, etc. That all makes sense. Definitely not using the wastewater line 🤪 I have that line going...
  10. luckybeagle

    Beer tastes salty - using RO water and brewing salts

    Thanks to everyone for the quick responses! Spundit, I measure all of these with a "drug scale" (haha) that gets me down to 1/100 of a gram--no measuring spoons used, but I can see how that could screw some people up! I haven't bought a TDS meter because I can't help but see it as a "check...
  11. luckybeagle

    Beer tastes salty - using RO water and brewing salts

    I brew on a 3 vessel eHERMS setup, but in the interest of time and simplicity I've been doing single infusion, no sparge batches using the entire volume of brewing water in the mash. I use a 4 stage RO unit now and have been attempting to reconstitute my brewing water to a balanced profile. I...
  12. luckybeagle

    Pressure fermenting a stout at room temperature?

    I really should've updated this after my last post. The hybrid pitch of 3787 + 1008 created one of the best beers I've brewed to date. I absolutely love Kolsch but haven't brewed one I've really enjoyed until this one. It turned out so clean with just a hint of yeast flavor contribution from the...
  13. luckybeagle

    Adding RO water during/after fermentation?

    Thanks everyone! I will leave it as-is. The OG was 1.052. It'll be called an export stout, and that'll be just fine. I keg. If it tastes too bold, I can dilute down with boiled RO, but I think it'll be OK. Sometimes I get so hung up on the BJCP guidelines that I forget we're homebrewers and...
  14. luckybeagle

    Adding RO water during/after fermentation?

    My efficiency on a Dry Irish Stout was a little too good and I ended up with a preboil gravity of 1.044, which is actually my target OG! I'll need to dilute it with about 1.25 gallons of water to bring it back down to where it belongs. I wouldn't be able to add it until during or after...
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