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As long as they aren't over carbed, they can be pasteurized.

It's not likely an over pitching issue. Give it another week or two, and see if it mellows some more. I'm betting there's a good chance it will.

That crossed my mind, too.. But when I have over used honey malt I just ended up with too much sweetness. Not so much anything I would consider "yeasty".. You never know, though.

I also got a big jump in efficiency when I started milling my own.

You can keep yeast much longer than 3-4 weeks in the fridge if you store it properly. You would want to make a starter with it at that point, though.. I use yeast that is much older than that with no ill effects.

That's the exact podcast that I linked above...

I'm not sure why you are picking up a yeasty flavor. That yeast is typically pretty clean. Especially when fermented at 65. Are you sure it's yeast flavor you're picking up? How old was the harvested yeast that you used?

Ahh.. ok. Thanks for clearing that up. I've done this many times with great results. My friends often prefer my stouts that are made this way. I'm actually doing it on a RIS this weekend, but I'm doing it to help control pH more so than for flavor. I think you will be glad with the results of...

I do this too, and I'm not really gentle about it. I've never had the cardboard flavor in one of my beers. I still think you might want to take a closer look at your transferring method post fermentation.

Give us more information.. - What was the recipe? - What fermentation temp? - How long was your primary? - Did you do secondary? If so, how long? - Do you use finings or cold crash?

Obviously from the title of your post you are asking about cold steeping, but you didn't give us enough information to truly know what you are asking. Do you do all grain or partial mash or extract & steeping grains? What exactly did you steep? How long did you steep? etc, etc...

Well, for now it's a good way to make up for it on your finished product, but I would indeed be working on trying to get better efficiency. You can try tweaking things in your process, but only change one variable at a time. This way you can determine for sure what to change or fix. I would...

This is a highly debatable topic. I personally don't put much belief in the effects of HSA. I would be more inclined to believe that you are oxidizing the beer at some point post fermentation. Here's a great podcast on the subject of flavor stability and specifically HSA...

Not stirring and not doing your typical mash out are both possible reasons for the change. Stirring helps facilitate conversion, and the mash out may have been helping the sugars rinse out of the grain for you in the past. Insulating the kettle isn't going to hurt anything. I would go back to...

Yes, by lowering the efficiency you can compensate for the short coming. It will basically make it so that you have to enter a higher amount of base malt to achieve a specific desired OG.

I wouldn't be concerned with that.

Firstly; I believe the OP was referring to transferring the beer once it has already chilled the next day, but maybe I just assumed that. Secondly; I personally don't put much stock into the theory of HSA. I don't have any definitive evidence other than my own experiences and that of a few...

You can ferment in the keg or a fermenter. You don't have to rack carefully. Just pour it.

There aren't special temp requirements for different types of grains. Mash temp is determined by the style of beer basically. If you want a dry, light bodied beer, you mash on the low end. If you want a heavier body, more residual sweetness, then you mash on the higher end.

In to win! Thanks!