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Never used lactose,And now I doubt I ever will.:mad:Sorry to hear that!

It will taste fine with flaked wheat.I would use 3lbs though.That would get you closer to 50/50....Or 2.5lb 2 row,2.5 lb flaked.Drop the 6 row,you dont need it with flake wheat.

Its still not going to fall into the guidelines for an ESB.You will want to add more hops or it wont be bitter enough with a 1.060 og. I would add .50-.75oz of willamette at 30 min....According to Beersmith that will get your IBU/SG ratio into the lower 700's and thats what you want.

Cold crashing is to cool down your secondary (or primary for that matter)to usualy 32-40 f.That makes the yeast still in suspension drop to the bottom of the fermenter.You want to do this after your normal fermentation/conditioning.Cold crash for 3-7 days.What type of yeast are you using?...Try...

Same here,Good question?

You could still cold crash and have enough yeast to carb up your bottles.But if you let them carb up then refrigerate for a week you are cold crashing (in the bottle) any way.Cold crashing in the secondary would keep a little more yeast out of your bottles though................Yes flameout hop...

Same here have done that a couple times. Works great.

I wait for the fermentation & conditoning to be complete before using gelatin because it pulls so much yeast out of suspension that I think it conditions slower after adding gelatin.Just my opinion though!

Look like it will be good!:mug:

I used Carmunich 1 and Light munich when I made Yoopers recipe and it was great !

4 1/2 lbs white wheat malt4 1/2 lbs american 2 row1/2 lb rice hullsYeast of your choice (american ale,or a more fruity german wheat strain1 oz Hallertau hops 4% @ 60 min.4 0z.bottle of Raspberry extact to the bottling bucket at bottling time!Simple but good!

It will be fine.

Should ferment in the low to mid 50's for at least 2weeks,take a gravity reading,if done fermenting then lager it Between 32-40 for at least 4 weeks..........There is Pliney the Elder clones on this site.Do a search !

No starter needed when pitching yeast slurry.Drain you blow of bucket as needed.Your doing good !!

I would guess Packman its attenuation is higher(dryer beer)But both may put off a little bit of fruity esters at that temp.But go with pacman !!!!!!

I would Lager (cold condition) your batch for at least 3-4 weeks after fementation has stopped @ 10f below your fermentation temp if using a lager yeast for best results!

The 2% wheat is most likely UNMALTED wheat.And the 2% wheat malt is Malted wheat.So flaked should give you about the same results as unmalted wheat.If you can find unmalted (midwest should have it)you could use that also.Yooper is correct in the fact that you should use some 2 row or pale malt...

Looks good to me!

Bitterness will mellow over time.If its too bitter let it sit for 6 months or more.

6 1/2 lb light DME2lb 12oz flaked corn4oz flaked wheat4oz white wheat1/2 oz Magnum 12%@601 oz Amarillo 8.5%@201 oz Amarillo@51 1/2 oz Amarillo(Dry hop)Belgian yeast This is 7% ABV and is not a session beer but looks good none the less.You will need to do a mini mash on the corn and wheat,it cant...