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Could have turned that sugar into invert syrup. I would have used lemon juice for the citric acid and gone a little heavy with it to make it a bit fruity. Interested to hear how this turns out.

Do not shake the bottles. You'll oxidize your beer. Give them a quick twist holding on to the top of the bottle. Probably just needs a little more heat, and time.

Think I would make it per MJ's instructions. Next time I'd adjust as needed, if needed.

Corn has a lot of oil. Corn meal has been de - germed which removes most of the oil. Not sure how they handle flaked corn. I imagine it is de-germed too. I've heard American light lager is a real challenge to make.

This is probably it.

Could use a Dremel and a diamond burr and just kind of grind your way through it. I wouldn't recommend it. Glass on some carboys is incredibly thin. I don't use glass anymore. Seen too many accidents.

Looks like yeast.

Awesome! I made one five years or so ago from an original recipe. It was quite the undertaking but well worth it. Lots of eggs.

Per your original post, you're starting with 9.2 gallons pre - boil and you're down to 5 gallons post boil, correct? How long are you boiling? That's a heck of a loss for even a 90 minute boil. Or is this 9.2 gallons pre-mash?

Are these your two latest beers? Did you use caps you recently purchased on both batches? I'd put a couple in the fridge a few days then try turning the cap before I opened them. Might just be marginally sealing at room temp but leak when they get cold. Just an idea.

Mine get three weeks minimum. I take my time going through porters and stouts because they age very well.

Bacteria don't last long on copper. They used to use copper in hospitals for door knobs, railings, other things people touched, because bacteria don't survive contact with it. As long as there's no build up on it you're good...

Losing all your old recipes sucks. Depending on how tech-savvy you are you can install VirtualBox from Oracle. It's free. With it you can create a virtual machine running Windows 95,98,XP or whatever (you must have a valid install CD) . You could then run your old program. It sits as an app...

Three weeks minimum at 70F. I find stouts and porters don't hit their prime for at least six weeks then continue to improve for many months.

I read somewhere years ago about using "brewer's licorice" to reduce hop bitterness. Might research it. Like Sammy86 said, time will definitely do it. I've found with beers I'll call "sub-optimal" that if I really focus, breathe, and knock back six or eight of them the ones that follow are a...

I'll drink half a twelve ounce bottle and recap it. Especially mead.

Carbonation in a bottle requires three things, yeast, something fermentable, and PATIENCE. Really, I think some patience with this would go a long way. All my beers sit at least three weeks in the bottle before I even think about opening them. It's hard to lose all the yeast in a beer unless...

Sounds quite nice actually.

If I was sweetening it I'd use xylitol. Apparently Splenda (sucralose) breaks down over time. May not be a problem if it's not going to be around long.

The Australia Coopers brewing site has a BUNCH of information and generally friendly folks. https://community.diybeer.com/forum/3-diy-brewing-blether/ Wish I could get Coopers kits for what they pay for them in Australia. Most any Coopers kit is about $11 USD. Here they push $20 which is $30 AUD.