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Is it necessary to do a protein rest with pilsner malt?

I pitched a wyeast oktoberfest yeast into a starter and it did not become active for 3 days. It smells fine and is bubbling away now. Has anyone else had the same problem or have any input?

What is the best spacing for the rollers on malt mill? I'm sure that it is in the forum somewhere, but my search window is hidden behind the damn add at the top of the screen!

My first two all grain batches were awful!! They tasted grainy and like cardboard. That was two yeas ago. I attributed them to the crappy city water and have been using bottled water and a ph stabilizer ever since with no problems. I also have not used flaked corn since those first batches. Last...

I have 5 gallons of peach cider. Does anyone have a recipe? I have safale 04 & 05, Saflager and some wine yeast.

I have some saflager left over and want to get it going for another brew. Should I put the starter in the keezer at fermentation temps (50*) or at room temp (70*)?

I have a lager that I am about to rack to the secondary and want to brew another. Can I keep the first brew at 50* while the other ferments and then drop the temp. for both when the 2nd one gets racked?

I am planning my first lager brew. Is there any reason to prepare a yeast starter when using dry yeast, or should I just use two packets? If I do a yeast starter, should I do it in my kegerator at fermenting temp? Any help would be..uh..helpful