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I purchased a bag of lager malt from my local microbrewery, however every time i do a mash it seems to stick. The surface of the grainbed seems to have a relatively large amount of that very grey scummy looking gum on the surface. I was thinking of doing a decoction on my next lager, apart...

If you want a roasty flavour in your beer then i guess it is.

I do a mixture, i always mash inside and then i boil outside as long as it isn't raining (i have electrical immersion elements and don't like mixing rain and electricity), if its raining then i take over the kitchen and put the boiler on the cooker top so the extractor fan can take away the vapour.

We use tin foil routinely in the lab (its completelt sterile cause they have been autoclaved) but for homebrewing as edwort has mentioned letting it sit on the flask (watch out for boil overs) while boiling for a few minutes will do the same job. Don't worry about microbial contamination bugs...

what about special B malt 100-150 Lovibond; Adds a dark raisin-y character to your beer. Try adding 2 oz to 1 lb per five gallon batch. Indespensible when making darkBelgian "Abbey" style beers, especially Dubbels

I buy my pale malt grain crushed in 25 Kg sacks it probably takes me about 10 weeks or more to get through it all, i have yet to notice any difference in taste from the first batch out of the bag to the last. I don't even bother tying to keep it cool it just gets put in a cupboard in the house.

They work well in any dark english beer.

Are you planning on doing the whole temp rise by direct heat in the mash tun or are you planning on still doing the boils and just using the direct heat to make minor upward changes in the temp. My understanding (very limited) is that its the boiling of the mash that produces a lot of the...

To get the same bubble formation as the SA glass save money and simply serve your beer in a dirty glass for that extra nucleation :D

Might be a good idea to try the beers at typical cellar temps just to rule out the possibility that the SA glass is just allowing the beer to warm up quicker and give off its aromas. In fact i wouldn't be surprised if the old dimpled pint mug doesn't do a better job at this temp, the thick...

So far the results suggest that warm beer has more flavour and aroma, no surprise there really, seems the english were onto something with their warm beer :)

I don't bother with secondarys, i leave my brews in the primary for several weeks to a month, as long as you don't throw in the hops when the initial violent ferment is going (the Co2 being produced strips out a lot of aroma compounds) on you will get plenty of hop aroma.