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I've been brewing AG Ales and really like the ester flavours that result from fermenting at higher temperatures. If I brew a Lager with a bottom fermenting yeast, does the 'clean' (non estery) result come from the low temperature fermentation or from the yeast strain? What flavour result...

I put whirlfloc in my AG boil for the last 10 minutes and when I pitch my yeast slurry, there is all the flocced protein break material suspended throughout the fermenter. It settles out within an hour or two. Does it take yeast out of suspension with it? How is the boil whirlfloc differ...

Is it really necessary to make multiple starter cultures to grow a large amount of yeast? Is there any reason to let one stage finish out completely, or is it better to just keep feeding wort to a starter? Palmer or Zainesheff suggest a ten to one ratio i.e. pitch a 125ml Wyeast to 1.25L or...

If I add some oats to an AG porter brew for a smoother chewier mouth feel, should I protein rest the mash? I'd like the beer to cellar well, does it need to be clear (if dark) for this? What should I do to keep proteins for head retention and mouth feel, but also have a beer that I can...