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I guess the question is have you tasted any all malt home brew lagers that have been fermented with a quality lager yeast at the right temperature and then racked or lagered for an appropriate length of time, such as those Doc and Kev refer to? Unfortunately I haven't so I can't make a statement ...

So whats the go Timmy, You gonna give it a crack or not? This little Devil on your right shoulder says do it

Yeah, I'm hearin ya guys.I'm sure your beers were great and you loved em.
I was only putting in my 2c worth of my personal(worthless to any one but me) opinon.
I'll stick with me ales and get my lager fix commercially.

Drop the maltodextrin altogether.The extra malt extract plus specialtieswill give you enough body anyway.maltodextrin will just make it a syrupy heavy brew that takes ages to condition/thin out to a drinkable beer.

Decided to clean out the hop freezer of all opened bags of hops as well as knocking off a few bags of spec grains.

So on Sunday this was the resulting brew dubbed 'HopJuice'

Amount Item Type % or IBU
4.15 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 68.60 %
1.00 kg Wheat Malt, Pale ...

Amsterdam Mariner is not that bad you snobby buggers.Better than some local swill that I can think of.OeTTINGER pils is a lovely beer for the price, top value.I've yet to taste a HB lager that has the crisp refreshing/filtered quality that a mega brewery can produce(maybe it's the pasteurisation ...

Yes you can with no problems, I've done it twice now.It converts easily.As you are biabing sparging won't be the issue it was for me.I mashed thin 3lt/kg and for 90 mins and sparged very slowly with out any hitches.hallertaua to 20 IBU and wy 3068 or 3333.very tart early on but it mellowed with age ...

It's watery and bland like all the other new wave lagers.Not offensive in any way.Surprisingly it has some NZ hop character to it as well.Buy a stubby and see for yourself.Not worth the gimmicky price.