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Any relation to Jim Koch?

You can steep the crystal 90 but not the wheat. You can leave it out or sub a pound of the light extract with wheat extract.

Lactic acid. Not sure if the malt is treated or it's naturally occurring but that's what makes it sour.

If you want the simplicity of a prehopped kit, Coopers offers two real lagers. European Lager Pilsener They include a pure lager strain of yeast but only the usual 7 grams. For that reason you'll need to start fermentation around 65F and slowly bring it down between 50-60. After several weeks...

The OP acknowledged and thanked everyone for their input and made a decision along with qualifying it. There's not an obligation to take the advice.

Sounds like you're looking for a Bavarian style wheat, so Danstar Munich is not the yeast but have read it does very well for an American style. I've never used Wyeast 3333 but sounds like it will give you the profile you're after.

If something is funky this early it should be detectable in the aroma, if you know what you're looking for. It should smell like dough rising in the oven with that bowl of hot water keeping it warm. Bad is that sour dough starter that went south.

Generally for beers in the 1.040-50 O.G. range I'll just leave them in the primary for 3-4 weeks and then package. No need for a secondary.

I'll wad up a piece of paper towel to plug the hole in my bucket after fermentation slows. I don't do all the time but if I have a bucket sitting on the compressor hump in the chest freezer I can't close the lid, the airlock sticks up too far.

With Munich you need to pay attention to the lovibond. Briess offers a Munich in the 20L range which is double what you normally find in the import versions. I generally use Weyermann because that's what I can get locally. Their dark is only in the 9L range which is what your recipe called for.

This is it: Munich

Welcome. Your question will be easier to address if you give a little information on your level of brewing and what you mean with lager. I get the impression a true lager may not be what you have in mind.

I smoked some malt with pecan last year, did not like it. Used it for some traditional rauchbiers and a couple pounds of it in a Maibock that I lagered for 6 months. I gave some of the rauchbiers to a co-worker, they thought it was pretty good. I have some apple wood and thought about...

Both Munich and Victory ideally need to be mashed. Briess reports using Munich and crystal in their amber extract so you may be able to take advantage of it. But as previously stated, amber doesn't ferment out as well and you'll need to adjust your crystal.

I didn't find what type of yeast is used which will play a factor. I would have to assume it's going to be a lager. Obviously you would use wheat extract but the challenge is sourcing the hops. If you can't find Sterling or Perle you can sub another noble hop. Here's a very rough guess for a...

It's just harder to find a flavorful fresh lager when shelf space is being lost to craft brewed ales. Sam Adams is a great lager when you can find it fresh. It's almost like a lager version of a pale ale.

Palmer has mentioned when you boil extract you will drop out more of the proteins that are responsible for head retention. I guess that works if you're looking for a headless clear beer. Now you know the arguments, try it both ways and see what works for you.

Short for yeast slurry. Its what's left in the bottom of the fermenter after fermentation. Well, it's actually yeast and trub. In the case of lagers it's really a shame not to utilize this because you now have more then enough yeast needed for another batch without having to worry if you made...

Late extract addition also has to do with the fact that extract has already undergone the boiling process. So unless adding it fulfills some other function there's no need.

Judging by the instructions it sounds like you're doing a Coopers European Lager or Pilsener. If not, the same logic applies. They only come with 7 grams of yeast which isn't enough to start fermentation at cooler temps so they direct you start warmer to ensure a good start and gradually bring...