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This information is absolutely correct. Adding simple sugar will raise the gravity, re-energize the yeast and eventually lower the FG.

In like Flint

So so in....

In like Flint.

In like Flint.

There are conflicting opinions on pitching dry lager yeast. If you pitch cold the yeast may take a long time to start. If you pitch warm the yeast will definitely start but you risk producing unwanted esters. Just my opinion but I would get your beer to lager temperature and then pitch...

I think you are asking how much water would be used for a no-sparge brew day, right? Assuming you have the ability to mash the entire volume for a 10 gallon batch I'd say 15 gallons total water volume would be fine. The grains may soak up 2 gallons and you'd want to boil off at least another...

In like Flint.

Outstanding effort and thank you for posting a picture. From my OP. Change it, brew it, have fun and post your results. Buy some liter mugs, serve it to your friends and family. Show off that fluffy white head and clear golden beer. You brewed this beer and it's great!!!!

Thank you and you are very welcome. Many home brewers have a certain level of disdain for light lagers because.... well, I have no idea. I guess it's a lack of flavor. Another reason might be because they are so difficult to brew. There is no way to hide the flaws. Give it another shot, PM me...

That's my recipe. Yooper and I are both Certified Beer Judges and what you are experiencing is clearly DMS. Beersmith has a very nice write-up on DMS. Many things can contribute to the production of DMS. http://beersmith.com/blog/2012/04/10/dimethyl-sulfides-dms-in-home-brewed-beer/

I'd follow your brother's advice. Take your time, warm it up and see if the yeast will work on that off-flavor. Racking it probably won't help at this point.

Could you describe the flavor further? Was it slightly buttery, oily or slick on the tongue? If so, it's probably diacetyl. You may have to rouse those yeast a little to get them to eat that diacetyl. You were not available this time but D-rest should be performed earlier on in the...

It's my pleasure J. Langfo, Your recipe is very close. A small amount of Melanoiden malt would be appropriate or you could perform a small semi-decoction mash. Basically remove a gallon of grist and wort or even just the liquid, boil it for 15 minutes and add it back to the mash. Other...

IMO, you have an infection problem related to your yeast. You state you've had drinkable batches when using dry yeast but continual metallic tastes when building up from slants. Infections don't always win the battle but they always win the war. Those bacteria will keep working after the...

Outstanding Kev! It's another difficult style. Unfortunately it's frowned upon by many. Please provide updates and pictures whenever possible.

That looks like krausen to me. Smell it and taste it. You'll know.

Brewitt, You are very welcome and that's just outstanding. I'm thrilled that you were able to brew this beer, crack one open and enjoy it. You should also be very proud of yourself as this is a very difficult beer in a complex style. GREAT JOB! I have 10 gallons slowly clearing in a couple...

At least cut it with R.O. water. Spring water is not necessarily low-mineral water. "A 2009 report found that nearly half of the bottled water in PET plastic bottles came from municipal sources." Googling Nestle spring water mineral content gives a lot of useful information including a PH...

Water water water. I'm guessing you are dealing with somewhat hard water. The two beers that were a problem were high and medium bitterness. What you are tasting, IMO, is astringency related to water high in minerals in relation to hop bitterness. Hoppy beers brewed with hard water can be...