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That's pretty malty for a pilsner. I'd say you had a stuck fermentation on that one. Next time around, add yeast nutrient, pitch the right amount of yeast and properly oxygenate the wort and you should break the 1.020 barrier. Now, as to your haze. It's either chill haze from too many proteins...

It's not a crime to mix yeasts. Original forms of fermentation were mixes of all sorts of yeasts, bacteria and more. I like to experiment by mixing yeasts in my beers and wines to see which will dominate or balance each other out with different characteristics. It really is good practice to...

PBW soak, give it a poke. No joke, egg yolk.

50

Drop hop and roll.

Soften your water. You have some fairly hard water there which will emphasize hops bitterness. If you want residual sweetness, mix your water 50/50 with distilled water and use more roasted crystal malts.

Ventilation through the dryer vent should take care of that for you. You might be able to frame something out if you were handy and creative, but I wouldn't feel like it would be ideal to use your laundry room. You'd be able to do the same thing in a garage or basement without the hassle of...

Just wait a sec and think about your beer. What flavor are you trying to accomplish in this beer? Are you going to drink it young or will it age for a few months in the bottle? Do you want to feature the raspberries, the mint or the hops? Do you want balance or do you want one or another flavor...

Buy them. That's a hell of a price. Even of you have to recondition them with new seals.

Either you have a wild bug from the non-sterilized top off water or you fermented it too warm. I'm betting that it was fermented too warm.

Pro brewers use refractometers and stop their sparges when the worts hit a specific plato.

You'll get the sweet but not much else. You might want to include some vienna or munich in your grain bill to add a little bready flavor but otherwise it looks good.

Hot break: Make sure you get your wort to a rapid boil to form a hot break. This will remove unwanted haze producing proteins. Cold break: Be sure to use a wort chiller to rapidly cool your wort. This forms a cold break that also coagulates haze producing proteins and drops them out of...

I'd always recommend ventilation if you're brewing with gas. If you're brewing with gas in an enclosed space, enjoy breathing all that carbon monoxide and try not to kill your family.

A higher amount of growth and yeast reproduction. Most of the lager brewing i've done usually involves 24 hours of rapid growth around 65f before gradually dropping down the temperature. I prefer to call this the adaptation phase rather than the lag phase, as during this time the yeast is...

I know a few people that use their pressure cooker for sterilizing slants for yeast propagation or jars and water for yeast washing. I've usually been able to accomplish the same thing just using a big stock pot.

Of course. The box was a plain white shipping box with big red "Fragile" pre-printed onto the box along with "do not belly load." Those words are pretty much universally ignored. I listed on the shipping information that the box contained ceramics. Well, to UPS's credit, they did deliver...

Buy one that fits. A good bung should fit in about halfway before meeting with resistance, and you can press it in to 3/4 of the way in the lip of the carboy. Wetting the bung with some starsan can help lubricate it. If it keeps popping out and is too hard to install, it's too big and can be...

Third shipping box smashed to smithereens by UPS. Never again. I individually wrapped two hunahpus and two extras and packed them in ziplocks, then rolled each bottle in bubble wrap. I inserted those into an inner styro shipping box and filled all the void space with packing peanuts. Didn't...

I use my artisan bread dough recipe usually these days. Just remember 6 3 3 13 and use semolina flour from King Arthur. Six cups water, 3 teaspoons salt, 3 teaspoons yeast, 13 cups flour. It's enough dough for about eight pizzas. Add it to a mixer with a big bowl and mix. The dough should be...