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Most extract-based lager kits are sold with an ale yeast. This is because most home-brewers don't have the equipment to ferment at a consistent low temperature. You could check the kit to make sure, but it's almost certainly the case that your kit makes a light ale, not a lager. I've had good luck in the past with WYeast 2112 (California Lager, equivalent ...

You say its taking "Far Longer." how long have you been fermenting? What is the gravity of the pils? if your IPA gravity is 1008/1007 over the last two days I would say your pretty near finished. Assuming your IPA was in the 1050s/1060's when you started; you got great attenuation, I would check gravity again tomorrow and if your getting the same range go ...

Put it in the basement the entire time. As we move towards winter, your basement should get cooler and that will help with the lagering. The optimal temp would be 50-55^dF, but you can run it a little cooler. The yeast will lag a bit and it just may need a blanket wrapped around it to get started, but it should ferment out fine in the end. As the ...

Well I for one would never bottle before a week is through. I leave my brews in primary for 3 weeks. Not because it needs to ferment longer but because the beer needs to condition on the yeast. While your beer may be (and most likely will be) done fermenting after 4-6 days, to round out the flavor I would let it sit at least two weeks. Kit instructions ...

I wouldn't give the instructions too much thought, most kits suggest the same fermentation period and in my experience they are always wrong. Also you dont need to worry about temperatures down to 17c - in fact lager yeast likes it cold. I always leave 2 weeks for primary fermentation, then transfer to a secondary fermenter for a further 2 weeks. At that ...

Just today I read the brief descriptions of Herkules and Hallertauer Merkur in Stan Hieronymus's "For the Love of Hops". FWIW, a summary: Herkules is described as "smoothly bitter, a reminder that assessing cohumulone's role is complicated." No discussion of aroma, so I'd follow your nose with this one. Hallertauer Merkur is described as "a bittering hop ...

Well, it looks like you have a few distinct questions here. I'll try to answer them from experience and will provide evidence where I can. 1.) Yes, you can get your bitterness from late additions. Consider the technique of "hop bursting." This is laid out well in Gordon Strong's Brewing Better Beer, though you could read about it here: Hop burst technique ...