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Sounds like you are doing everything right so I suspect you are correct that the thick mash is the likely issue. One consideration and something I use with high flaked grain grists is to switch in some base malt with 6 row. This will bump your enzymatic activity and improve modification rates...

There are some wit recipes that call for a lot more unmalted grains than 25% and I concur with IslandLizard that a protein rest is useful. I haven't had an issue with clarity doing so but I don't doubt it possible. A different style but one that shares a heavy wheat load, hefeweizens in Bavaria...

Lots to consider. First thing with low modification I look at is water. Have you had it tested yet? If you are on well water, pulling in winter and summer gives an idea of your aquifer at low and high periods. If you are on municipal they may be drawing from multiple wells like mine and you are...

You may well get differing responses to this but I'll share mine since you asked. The answer in short is, it depends. If yeast is just the cloudy stuff that makes the beer then I would say add only a few ounces (100mLs) of a pint into a starter. Most of what you have is either dead or incapable...

It depends on your set up, if you don't have pumps and a good way to recirculate your mash (and step up temps) I would simply add rice hulls (0.5 - 1.0 lb) to the grist and account for the water loss of the addition.

Not much has been done with the kveik yeast in research literature yet but both yeast you mentioned will handle the fermentables to a point. You will not reach the abv you are desiring I don't think and the residual sweetness may come through in the final product. aspergillus oryzae (koji mold)...

In case I wasn't clear in my post I agree with others that you use the oven as temp management not ramp up.

I've considered this before myself. I would test it out with water, do you have a laser thermometer? I would place the mash tun with water in the oven but also add coffee mugs in different parts of the oven. When they heat up to temp, shoot each one to determine if you have any hot/cold spots in...

I am not fond of squeezing grains, despite it being common practice. I stray from practices of many other commercial brewers and I wouldn't expect it to be any different in the homebrewing community. When I'm done with my mash my sightglass is crystal clear (assuming no dark malts), and I fly...

I am very interested in your progress with this. I love seeing people push the boundaries of homebrewing. Is there a way to get your beer analyzed? Do you know anyone who runs GC/MS or HPLC/MS for a living? My initial concern was what you mentioned, venting off the many precursors to unwanted...

That's a lot of roasted malts in my personal opinion. I usually find too much or too many varieties muddles the flavor of the beer, making it somehow busy and at the same time bland. 10% isn't uncommon at all which if why I said my opinion is just that. It's at the high end of my range (being...

No paper published and I have samples still incubating that need isolation. From then, it will be a process of determining the fitness for the brewing process of each sample. The research done out of TUM in Munich publish their methods and I heavily borrowed from their work here. This is a...

Thanks for this suggestion, that link is the exact unit that fits to our colander? Sometimes the mill runs the grain a little too much for my liking (milled by a brewmate) and I'd like the extra protection. Can I ask, is getting rid of any gap between the grains and the element purely to...

We might need a little more information but the short answer is there isn't a way to get out the bacteria once they are in.

Wouldn't that depend on your pH of your source water? Mine out the RO system sits between 6.3 and 6.5 and I have overshot my 5.2 limit in my mash without any alkalinity added. I ask out of curiousity, I'm not a stouts person and have only brewed the styles a dozen times. After getting 4.8-5.0...

Bretts are generally slower to ferment but two additional details may help. First off, pitch rates are different for bretts, generally closer to lager numbers (about double the numbers compared to ales). Second, some bretts seek larger sugars first before simpler sugars. It is believed this is...

High bicarbonate levels will help to buffer the pH drop from dark malts. Calcium carbonate doesn't dissolve well into water unfortunately. I've taken to cold steeping my dark malts separately and adding it to the end of the mash.

I like the false bottom approach. How close is the element to the steel? Is there risk of scorching the bag and grain?

Good on you, that's impressive. Keep on brewing!

I wouldn't worry about mixing cultures in lab glassware. Borosilicate, not Pyrex, is able to withstand a lot of heat shock well above your needs to sterilize your vessel, not sanitize. I simply run a low and slow run with all flasks at once with foil at 135C/275F and let them cool in the oven...