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I think he means oily in the sense that it seems to coat your palate and nose. The description of movie theater butter is the one that really hits on it for me; diacetyl doesn't so much taste like butter as it tastes "buttery," if that makes sense...

How do you get the wort out of the brew kettle? Is it high enough to siphon into carboys?

Sounds like it probably is time. But before you do, take a gravity sample and perform a fast ferment test (you can just use dry or even bread yeast) to determine how far you can expect it to ferment; it can help you determine if it is worth repitching. If you do repitch, I would probably...

Good luck! I hope it turns out!

I would wait to see if it ferments any more after you raise the temperature (let it go as high as 70F if need be), which I would suggest doing immediately, before the yeast completely go to sleep. You may be surprised at how quickly it finishes after you raise the temperature.

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You could maybe have aerated more (I.e. aquarium pump or oxygen) or pitched slightly more yeast, but you were definitely 80% of the way there, so we'll call it good on those factors. Since it has been fairly cool, I would definitely warm it up to at least 70 to encourage the yeast to go all the...

The dunkel is now down to lagering temps (40F in my fridge) and I opened a bottle today to test the carbonation, which seems to be going great. Can't wait to taste it when it's done lagering. Also, I brewed my amber lager and pitched the yeast cake from the dunkel into it; 24 hours in and...

Probably, but at that point it would be about the same cost to just order another controller... ;-)

I've seen WLP007 do the same thing and it is a similar yeast. I would leave it on, otherwise it will settle out and you'll be left with a super solid yeast cake, as English yeasts are wont to do.

Actually, most malted wheat has more diastatic power than many barley malts. In the link, the wheat malt has DP of 190 (~35 is required for self conversion). http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_WheatMaltWhite.pdf However, it did just occur to me that some rice husks would...

Yeah, Palmer has since changed what you read about the secondary on howtobrew.com/the first edition of How to Brew.

+1 on the Oxyclean/PBW and then vinegar (or citric acid, or starsan) to remove any residue

You should be fine. Like you said, the bulk of the fermentation was done at the right temps, and, even more importantly, the critical growth stage of the yeast was at the correct temperature.

Amber lager? I just did a dunkel and I left it for three days at 70F, then four days at 60F, and now it is lagering at 40F. I moved it to lager after opening one bottle and having good carbonation already.

Nothing wrong with dumping, per se, at least in regards to beer quality. However, I would recommend straining, or better yet, whirlpooling and then siphoning off of the hops/trub and into the fermenter, especially if you are planning on washing/repitching from the yeast cake; removing the hops...

BTW, I've had beers (DIPA's mostly) take more than two weeks to finish, so I wouldn't worry about it.

It's very possible that it's still fermenting. I would wait 3-4 days and then take another reading. Also, what temperature did it ferment at and what temperature is it at now? You could think about raising it up a few degrees, up to maybe 75F or so, to try to get it to ferment further. This...

+1 on adjusting an all grain recipe. Alternatively, you could just mash the wheat + specialty grains and then make up the difference with D/LME.

I would definitely give them a try for filtration. I know that some commercial breweries use filters that are that large. You could also use them as a pre-filter before hitting the beer with something smaller, in the 1-5 micron range; it might decrease clogging in the second stage and make the...