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Thanks terrapinj!

Thanks Sounds like it's time to brew.

I got the part about adding late, and I can recirculate. My question is about time and temp. Can anyone provide specifics on temp?

I grow my hops, so no worries there. You're saying no boil for the flavoring - maybe 160 degrees, for 30 minutes?

Any ideas on how to get that Sam Adams hop flavor without the over-bittering that usually happens? I've tried very short boils with lots of fresh off the vine hops - still too bitter for any style beyond IPA.

Problem solved. Many batches / tests later.... My pitch rate was waaaaay too low. Brewing quality beer again.

Primary is typically between 10-14 days. Sounds like I should wait longer. The CO2 production tells me when to go to 2ndary - no more bubbles in the air lock is what I look for. Secondary length is a bit different. Usually 3 weeks, but it's been a lot longer if I get busy and don't get to...

My OG is 1.051 with a 1.015 final. Since the yeast is still active (but super slow) during lager, I never really thought that fermenting at 41F would be an issue. Do you think that's it? I've made nice crisp pilsners before, following the same routine. It could be that I just got lucky...

I've brewed for years with pretty good results, but my last two pilsners have been VERY yeasty. Something's wrong and I don't know what. Using Wyeast Czech Pils yeast, (new packets;-not re-pitching) fermenting at 41F degrees. Waiting two weeks in secondary before bottling, then 4 weeks in the...