Originally Posted by Musthavbeer
I'm no expert at lagers but I've read that you ferment at 50F and then lager at 38F. What was your FG? Maybe this beer was not done fermenting. That would cause sweetness as the sugars in the wort were not fully converted. Just a guess.
That is true. I found it out the hard way. I had a Czech pils going and used dry yeast. One of my Brothers Professors said that a true pils needs to be fermenting at abotu 55 degrees so we put it in the fridge and got the temp to 54. Let it sit for 2 days and nothing, call the LHBS guy and he said yes it is true that it needs to ferment at 55 degrees if it is a liquid yeast. dry ones still ferment around 69 to 70.