I had a most odd fermentation schedule with far too long in seconday & primary for that matter with both batches I ran. Lager2 skipped secondary entirely. Other huge differences were Lager2 received Irish Moss which wasnt mentioned in the recipe & I didnt think of it till later or maybe saw that kersh used it, and I also did not boil the honey for Lager2. Both were primed per instructions, and have only about as much carbonation as any standard lager. The honey flavor is absent.
Lager1 is not very good on it's own and is cloudy. It just tastes off, I can't come up the defects, probably just sour in that yucky sorghum way. In an attempt to salvage a drinkable product I tried limes in the beer glass. This did not help. I then tried it Shandy style with a short of some organic lemon concentrate. Boy does wake it up. I really love it. I don't even like Shandy.
Lager2 has a film of sour "infection" on the surface in each bottle. After researching it there is no concern. Its clear and lovely on it's own. I tried it with a lime and it's alright, better than Lager1 but not better than it is on it's own. I tried it as a Shandy and it's not very good for that style. I would enjoy doing more of these and I wouldnt mind being out of the Shandy business, so I'll see if am able to make a decent lager in the summer time in the basement ambient ferm room. Cheers