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1/3-1/2 at the beginning of the boil and the rest at flameout would be one way.

That is a myth. That is not how it works, gases mix.

I would just wait abit more. Low temperature makes everything take longer time. Take a gravity sample if you want to know for sure.

I don't understand. Do you want it estery or clean? Do you want crisp and dry or with depth?

Trub from the slurry and maybe some dead yeast cells. Pretty normal.

You really make a lot of assumptions: * The only downside with repitching dry yeast is a drift in character. * If it doesnt say "Blend" on the package, it is a single strain. * No vendor will blend a lager and an ale yeast. * Fermenting lager at higher temperature will make tons of ester and...

I would not pitch at 68 and let it drop to 60. It might make the fermentation very sluggish. If it is only extract and sugar, the calculated OG will be correct. If you get another value it might be becuase the wort was not 100% mixed or a hydrometer that needs calibration.

Because not all strains a suited to be dried.

No, no reason to rinse the yeast. However, if you want you can remove a bit of the yeast. The full cake is more than needed.

I found this spreadsheet a while back. I can take no credit for it but it a nice one if you are doing extract and/or kit beers. https://drive.google.com/open?id=1TYgaVUVexMFtBIw9mrcccsacrGu5RrI1

First of all, are you using a hydrometer or a refractometer?

Thank you both :)

How on earth did you order? I cant ot find anywhere on their site.

If you want it easy, do it like the hop test Basic Brewing is doing: Heat water to just about boiling (or abit lower if you prefer). Throw in the DME + Hops Wait 30 min Chill and put it in the fermenter

I almost always ferments in a keg. I used to do it with the clear beer draught system but now and do it with a cut+slightly bent diptube. Both ways works great.

^^

Ofcourse you can use the tap. Not all fermentation vessels have taps though, hence the question I presume.

Where did you get this information? Every source I have seen says that the European Lager Kit comes with a lager yeast.

Adding the malt extract gives a lighter color, and, according to some, less "extract twang".

17-18 degreesis not to low, afaik the European Lager comes with a lager yeast. I would not any more sugar.