[color=blue]
> Except I am still chasing that elusive Heinecken taste & frankly I am still
> miles away.[/color]

Not to highjack this thread, but ... I tried and tried to reproduce the
taste of Pilsner Urquell. I made very good pilsners, but it was never
"quite the same."

Then one day, due to odd circumstances, I ended up leaving a bottle of
my latest attempt in the basement sink and forgot about it. That sink
gets a slight amount of morning sun only. A few days later I thought
I'd try the beer, so put it in the fridge. Not so surprisingly, it had
that elusive taste of PU.

So, at least in the US, part of the standard taste of most imported
lagers is "light skunk." I don't know how imports there are treated,
but it is difficult to get unskunked imported beer since most use green
or clear bottles and most get exposed to sunlight or florescent light.

You may want to take a bottle of your best attempt and put it in the sun
for a while. If the bottle is brown, I understand that skunking happens
FAST, so pour it up into a clear glass and let it sit in the sun.

BTW, I liked the unskunked version best after all! I imagine that it is
more like what PU would taste locally.

Derric