Do you use acidulated malt, or just 100% pilsner?
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On Monday we brewed a Bohemian Pils. 100% RO water was used. CaCL2 was added to get 50 ppm of Ca into the mash and sparge water.
I use a stainless tea ball strainer in the secondary. It keeps the particles in and sinks to the bottom. The bigger the strainer ball the better. Those pellets can really expand.
I agree on the worn out slurry. The yeasties were worn out from the big IPA and got lazy in 1.051 gravity. Also agree that if you tried to purposely get O2 in the fermenter at 1.018 after pitching the US-05, you probably did and oxydized the beer creating off-flavors. You technically may not have under-pitched, just pitched too much worn out yeast......
If it's oxydized, there is not much to be done.....
Cidery and yeasty seems to indicate that it needs more fining and/or conditioning. Is it pouring bright? The beer sounds green (young).
If it smells sulfury, try purging it with CO2. Chill and force carbonate the beer, let it warm up, shake some of the CO2 out, vent it. Repeat.
I would avoid repitching yeast from batches with strong flavors that don't belong in the new beer.
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(And this is just a reminder to you Raven fans. )