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Lagering techniques = store the beer somewhere cold for a few weeks

Brewed an amber lager today. First 5 gallon AG batch where up to now I've been doing 3 gallons. Tun and boil pot were full and efficiency is lower so needed to add 3oz of DME. All went well, in the fermentor now waiting for the 34/70 to get working.

Glad to read the cheapest/simplest method is the best again...just throw the hops in as I've always done.

True. I have issues with the the various styles of lagers and recipes for them...they're all over the place. Seems if a Bo Pils is brewed with a very high percentage of Vienna malt, it may no longer be a Bo Pils, even if the color is about right. I dunno...in the end it doesn't really matter...

The vienna lager I brewed recently shows to have an SRM of 8.5 in BrewersFriend. It actually came out a bit darker than that though. 91% vienna 7% caramunich I 2% acidulated Magnum bittering and Hallertau finishing WY Munich Lager

You will be making a Vienna Lager rather than a Bohemian Pils. Quite a tasty brew for sure.

I don't have a house beer yet and I rarely brew the same recipe twice. I currently only have one tap in my keg fridge...maybe time to upgrade to 2 taps so I can keep a favorite on tap.

I keg stuff that I wouldn't mind drinking every day, but bottle stuff that either needs more aging, or styles that I wouldn't like to drink every day. I like an occasional Dubbel or Stout, but wouldn't drink them every day for instance, so I bottle those. Should also note that I can currently...

Carboy Cleaning - probably not it. I get by without your issues by soaking with OxyClean for a day and then the standard carb brush. Light - Doubt it. I don't do anything special here. Temp - could be, but I've never gotten "metallic" from that. Seals - Yeah, clean and relube. Can't hurt. I...

Ditto for me. I brewed for a couple years with extract and grain, got frustrated with less than stellar results and put it on a shelf for a few years. When I finally got re-interested, I jumped into all-grain, assuming this was why my previous brews didn't meet expectations (infamous "extract...

I see 65 as "Target", but when you add up the IBU contribution from the actual hop schedule it is only 12.5 IBU.

I think it's potentially both. I got the 1.5 oz from Brewers Friend priming calculator, hitting somewhere in the middle of British Style Ales. Maybe a bit on the low side in comparison to other styles but shouldn't be flat. However, after adding only the yeast to the beer in the keg, the yeast...

Nope, waited 3 weeks or so and still no carb. Due to all the concern over flocculation I cold crashed this prior to bottling and probably killed the yeast with the cold. I uncapped all the bottles and poured them into an empty keg and threw in some 34/70 from a batch of Munich Dunkel I just...

Curious: Why not bottle/carb first before lagering? Won't there be more active yeast for carbing?

I've bottled the beer and can report that the flavor is good and I don't really detect much residual sweetness, if any. The yeast doesn't floc well as others have stated, but if a bottle sits in your fridge a couple days, it should pour mostly clear. The problem I am having is that the...

Just tapped this latest batch of Vienna...awesome...just not similar to the Cervezas.

I am a fan of the Mexican Vienna lagers as well. I planned on using the WY 2005 Cerveza Mexican Lager yeast with my current batch but they didn't have it in stock when I went to the LHBS, so I ended up with WY Munich Lager. Also a fine yeast, but I was bummed. I also use 34/70 a lot and have...

I'm not sure we'd be able to duplicate your results without these obvious missing special ingredients.

I did a brown recently where I wanted a little less roast and more toast, so I pulled the chocolate back and added some biscuit/victory and toasted oats. Came out very good IMHO.

And in the end you still had beer, so there are worse things! My simple recipe (currently) is 90.2% Vienna, 7.8% CaraMunich I and 2% Acid malt. Didn't produce much sweetness last time, so we'll see what it's like this time after more lagering. I used WY Munich Lager yeast at ~57F this time...