First off, I have read the many comments and suggestions and many of the suggestions do make sense...Thank you.
So to give more detail to the conversation...I brew alot of Ales, but I also like brewing Lagers and even though my stuff can use some fine tuning, my equipment gets me to that final result with some really good and consistant results, the majority of the time. The Gusher is occasional to a few bottles out of the batch, NOT the batch itself.
I did a 10 gallon all-grain batch, along a Vienna Lager Style.
OG 1.062, FG 1.014
Step Mash Infusion: Mash-in @ 132 for 10 min. (Protien Rest), 144 for 20 min. (Sugar Rest), 154 for 40 min. (Detrin Rest), Mash-out @ 168, Sparge @ 170.
Water Treatment: 2 1/2 Tsp. Gypsum, 1 1/2 Tsp. Chalk, 1/5 Tsp. Calcium Chloride.
Malts: 16 lbs. German Pilsner, 2 lbs. German Pilsner (Toasted 20 min. @ 350), 4 lbs. German Munich, 3 lbs. Carapils, 1 1/4 lb. Caramel 60, 3 Oz. Accidulated.
Hops: 1/2 Oz. Saaz (FW), 1/2 Oz. Hallertau (FW), 2 Oz. Saaz (60 min.), 1 Oz. Hallertau (60 min.).
Late Addition: 2 Tsp Irish Moss.
Yeast: WLP 810 S.F. Lager (Good Options WLP 830, WL 2206 OR WL 2308).
Bottled: 2 Cup priming sugar for 10 gallons.
Fermentation: 5-7 days @ 162-164, Rack to secondary & increase to 168-170 for 7-10 days, cold starge @ 134 for 1-3 month's.