Just make sure you get the "regular" rolled oats, not the quick-cook or instant ones. I've used regular rolled from the supermarket and flaked from various online brewstores and cannot tell the difference.
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That should help. If they are carbonated, the kegs should hold the pressure and re-equalize when you put them back in the kegerator. If anything, after warming the headspace will be under more pressure, not less, unless you have a seriously leaking keg.
I did not filter, but I fined with gelatin in the corney keg. So I should just take the kegs out of the fridge, and let them sit at room temp for a week maybe? I could agitate them to try to rouse the gelatin/yeast sludge....
Also, I don't have CO2 outside of my cold storage: will the kegs be OK off the CO2 lines? I don't care if they lose a little pressure but I don't want the lids to fall in and have the beer get contaminated...
thanks for helping diagnose the problem... now for the "solution" I guess I wait another couple weeks to see if a cold-conditioning period helps it out? which I'm guessing is a coin-flip seeing as how I screwed up the process...
If you didn't filter then there should still be a little yeast left to help remove the acetaldehyde. I'd recommend bringing the beer up to 68F or so. Give it a few days to a week and check if the acetaldehyde character has diminished. If that's not enough on its own, you can also try adding a bit of priming sugar to the keg to wake up whatever yeast is left in suspension. And if that doesn't work, then you may need to add some yeast.
Water can be a big improvement, and you have to know your water.
My HCO3 is 364, if diluted 50% with RO, that is 184 ppm (assume RO is <1 ppm). That is still way over what you want! Get a water report, it will let you know what you have. Look up the profilesMartin has in Brunwater, and you will see you want low alkalinity for pale beers. I got crisp lagers once I went to all RO and adding appropriate salts. One new small brewery near heard did a Pils that I described as OK, but muddy and dull. They used the local town ground water with no treatment.
Do you check your mash pH? That is another thing to do to assure a crisp lager.
With this style, the biggest contributor to that distinct Czech pils flavor is time. The flavor from the saaz hops changes pretty drastically at about the 6--8 week point.
Last time I made a good Czech pils I used the promash water profile for Pilzn and added a percentage of distilled water to my well water to match it as closely as possible. Turns out I can get close with 2/3 distilled water to 1/3 well water. If you have a water report on your brewing water you could try calculating that.