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Yes and No, depending on whether or not the beer A. Needs to clear (remove suspended yeast), or B. requires or benefits from lagering, such as my Altbier.

Thank you for posting this recipe. I substituted American C120 for your crystal as I lacked the time to make it, and had to use Belgian biscuit in place of your home toasted malt. This brew is currently in secondary cold crashed. Crystal clear, the sample was just drank and is delightful...

That would have to be Old Rasputin. Bought a four pack a few months ago, and the beer tasted strongly of autolysed yeast.

Can't think of anything that could go wrong, if the temp is brought high enough. Deactivating the enzymes and such.

Would floor malted MO being turned into a British crystal 160 produce a different flavor/s than using "common" MO? It is to my understanding that the malt variety changes flavors as some crystal malts are made from a variety of malts, MO, Optic, and US base malts for example. The concept...

Mine starter was fluffy, but it was just foam, and obviously foam at that. Regarding your picture, it could be an infection.

What yeast are you using, and what temperature is your fermenter?

I am going for an IPA level of hop flavor, but want it to come out rather dry and have honey aroma and at least some flavor apparent. I do not like sweet beer! 6.6lbs Pale LME [boil] 2lbs Vienna Malt [mashed] 1lb Honey Malt [mashed] 3lbs Basswood/Clover Honey [secondary] Nottingham Ale Yeast...