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What yeast strain are you actually using? Dry Sasion!? Never heard of it.

Or you could also just cold crash it for a day or two, have all the debris go to the bottom then rack to bottling bucket on top of all the sediment.

Let us know how the de alcoholing goes.. sounds like too much work to ruin beer.. to each their own.

Pics are worth a thousand words...

All homebrew will have sediment in the bottom. Could be an infection although if it tasted good at 3 weeks i doubt that. Also how did you clean and sanitize your bottles? BTW, where are you in DSM? I moved to Texas from Nowalk in 2004.

That's why you aerate the wort before pitching yeast.

I think some people could be having a hard time understanding some of your English as well. Although very good, some words you are saying sound harsh and sound out of context. Anyway on the beer, just hang in there man and keep brewing... i bet that beer you are sitting on may turn out ok in...

Because they use filters to get rid of it.

So you only waited 5 days to rack to secondary? :drunk: There's your problem. You should wait at minimum 2 weeks, I usually wait a month or two before even touching my beer.

Cigars, computers, Electronics in general, honey do lists...:rolleyes:

That is actually an ideal temp to ferment at, or less even. I doubt you will get much hop flavor at all with that kit and it sounds like you may not have topped up water enough, thats why its so thick and sweet.

This is what i thought at first as well, but this recipe states that he has "packets" of hops.. These must be boiled at least 60 mintues to get any bittering from them. Unless they are for aroma only...:drunk:

They just changed the size to 1 gallon.. I hope it stays that way.

Yep, looks about right.. it will be very bitter but I like it! Go for it.

I would use two packets of 05 just to make sure you have enough pitching yeast, and make sure you ferment on the lower side to keep away from esthers... of course with that much hop flavor i doubt you will be able to point them out anyway.

Nice, good job.

7 days between primary and secondary is not enough time, you may be lucky you dont have bottle bombs. It is a hefe and yes they dont require as much time and should be drank early but 1 week is not enough.

I dont worry about the sludge because it falls to the bottom of the fermenter anyway and you rack above it when you bottle.

Unless you are doing a partial mash the 2row will do you no good. It cannot be steeped to gain gravity points. Crystal should be steeped.

That sounds like you are talking grain pilsner malt in which case you would not yield that high of a gravity from 5# of just that and LME. Especially if they were not properly milled or you just had bad efficiency. Give us your recipe, mashing temps and length and maybe we can be of more help.