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My pils looks very similar to that. I could have very well messed up the mash temp of the specialty grains that I used, although I think I just had the primary too warm, and the secondary not quite cool enough. Like I said before though...it's not a big deal at this moment, since it tastes so...

Definitely avoid any sorbate...wine makers will tell you quickly that it will stop your yeast on the spot. The coffee idea might work, but that all depends on how they flavor it. If they use a sorbate based extract, you're right back in the same boat. If it were me (and I hate coconut, so it...

Jim, Thanks for the reply...to answer your questions: 1) My lagering process...it was too warm all around. I did a primary at 60°F for 1 week, placed in secondary, let it sit at about 45°F for about 6 weeks. I regret not doing the primary at the cooler temp as well...for what ever reason, I...

Ahh-hah! That makes a lot of sense...I'm wondering if I have a bit of permanent haze that formed during the long-cold secondary lager, as it doesn't clear up a whole lot in the glass...although it "appears" to be slightly more clear in a room temp bottle (I just can't let myself pour a warm...

I can take a guess, but I'll ask anyway: This is my first attempt at a Pilsner (or any lager for that matter). It's an extract kit, consisting of half liquid / half dried extract, along with about a pound of specialty grains. I "may" have had my primary temps a bit warm (upper 50's, low...