Originally Posted by 2001SE
Have a batch of brew house american lager that has been in the secondary for 2 weeks.
No one else has mentioned it, but this caught my eye. If this is a lager, have you only been lagering it for two weeks in the secondary?
Additionally, if the instructions told you to bottle after two weeks in secondary, I anticipate that this "lager" is going to be "interesting".
What temp did you ferment at? How long was it in primary? What yeast did you use?
These are more important questions in my mind.