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This may have been covered elsewhere, so if you could point me in the right direction that would be great. I used to brew every two weeks, but now can only do it once a month. I want to brew a double strength batch and then dilute it out to make ten gallons when I go into the fermentor. So...

My dry stout recipe came out tasting great. But, while it is very dark, you can still see through it when there is a light behind it. What should I do next time to make it completely opaque? Wheat? Mill the flaked barley? Thanks. 5.5 lbs Pale Malt Extract 1 lb roast barley 550 L 1 lb...