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I have been using Bru'n Water for about a year now and am usually spot on with mash PH unless I use Carafa Special 3 de-husked barley. Has anyone else noticed a difference in PH prediction with this malt?

No offense taken at all by me, just trying to point the OP in the correct direction so he can learn.

I suggest you watch Braukaiser's Decoction mash videos as he explains what is going on in each step, also he explains how you need liquid in the boil of the decoction as this is what will raise your mash temps (hence, the undershooting of the temp in this video).

Or could you say it's the most contrarian thing you've ever seen?

You need to treat your sparge water with acid to prevent your PH from getting too high during the sparge. Take a look at the Bru n Water page again to read about how important this process is. I use RO water and still put a little acid into my sparge water to prevent this from happening.

Come over here to Germany they are 1.50 Euro and you can get any size you want 20 or 24, German sized bottles or American sized bottles.

As stated above taste it to see if this rest is even needed or you may be wasting your time. Personally, I focus on brewing lagers and have only had one that needed a diacetyl rest.

I suggest you taste it prior to doing a diacetyl rest, if no off flavors are tasted don't waste your time with it, I rarely need to do a rest at a higher temp. But, this is just my opinion and as you can see everyone has one, irregaurdlessly:smack: you are gonna have beer at the end. Well...

That's simple, transfer your beer from the fermenter to the keg when about .004 gravity points remain till fermentation is complete and it will naturally carbonate and be ready to drink when you arrive at your cabin.

Read as much as you can in this forum from Martin Brungard about ignoring the RA numbers and listen to the advice of both Marin and AJ Delange about the sulfate/chloride ratio being pointless. As for RA only pay attention to the PH that your mash is.

I recently brewed this beer with the only exception being I sub'd carafa special 3 for the black patent malt as I have an abundance of it and it turned out very good. Now I am looking at Roger Protz The Taste of Beer book and he states in there that Edmund Fitzgerald is brewed with roasted...

For your fast ferment test, for me at least I find it easiest to take a gravity sample, save it, pitch the yeast from your flask and simply pour the gravity sample into the flask making use of the leftover yeast in the flask and place it in a hot area of your house. Within 2 days it's fermented...

Surly brews a Dampfbier, I have not tried theirs though, as the few times I make it home they have not had it available. I am still holding out for it.

Died out? I just bought a rack of Dampfbier today.

http://braukaiser.com/wiki/index.php?title=Fermenting_Lagers Scroll down to the bottom and he talks about your question.

Use 100% Hallertau, at least that's what I do. It's always fun to dry hop a Kolsch every now and then, just for experimental reasons of course.

Take a sample and taste it, you may not even need a diacetyl rest. I mainly brew lagers and haven't needed a rest yet.

I believe the correct question here is how does it taste? Why worry about the clarity if the taste is perfect.

Touche, I completely agree with you, it just drives me crazy the amount of focus that clear beer gets, so I always go with the contrarian view.

Hazy beer is far superior to clear beer.