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I would be utilizing this for long term storage of local "mother" yeasts.:mug: Come on Denny, you are obviously interested since you've been reading this thread and posting comments on it for years, heheh

Unmalted barley, you did good.

Yes it works, it depends what you are looking for though. See the wheat lager threads down there VVVVVV (At the bottom of this page) for some discussion on wheat lagers. Mostly people don't brew very many wheat lagers because of the pain it takes to clear the cloudiness that the wheat protein...

Recipe looks good to me but I like more roasted flavor (I'd actually add some roasted barley), I guess it depends on if you're mashing the carafa and chocolate for the entire mash session or if your adding them later like at 15 minutes left or some such, etc. There is alot of caramel there but I...

OK, I'm a little slow.You're adding the soured beer to the stout, this is called blending. I would wait till both beers are fermented out and then do as inhousebrew suggests. Unless you wanted a "traditional" soured stout, then I would not boil the sour, however this takes a long time as the...

The good barley sinks, floating stuff is non-viable, my experience is here: https://www.homebrewtalk.com/f51/happiness-home-malting-107409/ Malt on my friend:mug:

Not sure I understand your question, if you boil the yeast it will die.

Patience is what is needed here, it should take off within appx. 72 hours.

It's possible, however we usually need a long age for our wee heavies anyway so it should be fine after a bit of age and/or secondary.:mug:

Excellent, post results please.

Lagering is done after fermentation and diacetyl rest (if needed), the yeast aren't much of a factor after that as far as fermenting goes, some yeast does help clean up the beer. Temperature depends on a few things, most people ferment around 50-55F, I tend to ferment around 45F because thats...

Winnowing works great for removing rootlets as well, drop the malt from one receptacle to another in front of a fan, the rootlets blow away. How does your malt taste? I've never had a grassy smell from the finished malt. How long was it kilned and what temp's? Here are my efforts if it helps...

Not sure what the OP is wanting but it appears he wants to use a lager yeast at lager temperature with an ale timeline which IMO will never work unless making a steam or something similar. Lagers take 3 times the duration of an ale just to ferment in my experience, however I tend to ferment...

This beer (Most beer) will be fine in the fermentor for weeks, if not months and will be better for it. As always good sanitation practices are a must.

Nope.

You will have an unfinished, unlagered lager.

Why would you "bother" it on day 7? Leave it on the yeast for at least 3 weeks, (especially with that high of fermentation temp) so they can clean up some by-products that may create off flavors.

It would make beer. Assuming you did all the other nuances it takes to make lager yeast work.

?.?

What temperature was it?