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4-5% depending how dry it ferments

It helps make it taste bad. There's no reason to add it unless you're looking for a cheap buzz. 'Real' cider doesn't have added sugar unless there's not enough natural sugar to get a decent OG. Your 1.050 is excellent.

This won't answer your hops question but if you're trying to make a pilsner, there should not be any Vienna malt in it. Too dark.

If you're looking for comments about your grain bill, I think I'd ditch all the fancy malts and go basic. Oktoberfests are traditionally a very simple beer in the same manner as a Helles, and not have all sorts of complex and conflicting taste profiles. Go for a mix of pils and munich malts...

And that's exactly what you'll have- a nice blond ale.

Too bad you didn't ask first, but for next time- 1) don't use lots of sugar unless you'rew willing to wait 6 months to a year for the nasty taste to subside 2) use proper cider yeast, or a beer yeast if you prefer. Bread yeast is great for bread, not for cider. Wine/champagne yeast will give...

A freezer used a lagering chamber may have a problem with condensation build up and corrosion. There's a substantial difference in mechanics between a fridge and a freezer. I had a the choice, I'd go for a fridge for conversion.

I believe the majority of people agree with your thoughts 100% - I know I do. More importantly, the right to do whatever you want with your beer and not worry about style n*zis overrides everything else!.

This is a double whammy- low pitching rate and cold temps. I doubt it will ferment successfully. If you can't warm up your fridge to 50ish, take the beer out and sit it somewhere cold- basement, garage etc. At worst you'll be making a cream ale instead of a lager whih is an excellent brew in...

Please do a search on the kegging vs. shaking issue- it gets beaten to death at least once a week here.:cross: I've seen pilsener beer lagered under pressure at major breweries, and I've seen others do it in vented to atmosphere. Either way is 'correct' AFAIC, time and temperature are the key.

Basic physics at work that not even the might of the Al Gore internet can override. :ban: There's no reason to ever disconnect the CO2 from a keg- other than when it's out of service or open. If your beer sat at 20 psi and became truly saturated with CO2, it will take quite a while for that...

There's no reason I can think as to why your idea would not work. You might want to review what malts you put in the small batches and see which malts needs to be converted and what doesn't. Sounds as though your making life complicated with the fermenters though. Leave enough head space and...

There's two main causes: 1) larger batch size than intended. 5 imperial gallons is bigger the 5 US gallons. Some kits are for 20 liters/4 US gallons. 2) wort not stirred properly before taking a reading. All the extract is sitting on the bottom.

I think you still don't quite get it.:D You should not be connecting/disconnecting the gas from your keg, nor should you be going through wild variations in serving vs. storage pressures. 18 PSI is way too high, your beer is now over carbonated. Serving it at 50 whatever degrees will just...

I have to state that I utterly and absolutely agree with Bryan. No problems with cobra taps here, just need to balance the line same as a 'regular' tap.

One missing ingredient is gypsum to treat the brew water. I'm really cheap so I don't buy that powdered stuff at the LHBS. I get my girlfriend to sneak into the local high school and scrape the chalk off the blackboards using her long fingernails. Makes quite a screeching noise. She then drops...

You have to involve aluminum somewhere. Try chewing some reynolds wrap on your back molars, that usually works.

50 is a perfectly acceptable temperature for a lager, most yeasts can go lower still. I do mine at 48-52. Don't worry about bubbling rates, that's a poor way of measuring fermentation speed.

Didn't you just make this cider last week? It takes 4-6 months for my ciders to mature.

Why? It won't age faster or better by being at room temp and 'flat'.