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I am brewing a Barleywine on a 10gallon cooler system. Mash temp: 150F Water/grain ratio: 1.25 Water: 19qt Grain: 15lb After the mash at 150 for 75 minutes, I will be Mashing out with 10qt at 209F to reach 168. This will leave me about 9 gallons of water in the cooler. After recirculating...

Looking to setup a fridge for secondary storage for clearing the beer at a consistent temp, but need to keep the temp high enough to have some active yeast for carbonating in the bottle. At what temp will the ale yeast die off?

First time using Wyeast (american ale 1056) propagator, which the directions show to create a 2liter starter. Do I still make a 5 gallon batch and pitch the 2liters and what does this do to the OG of the beer? OG is usually taken before pitching the yeast, is this correct?

What does caramelized malt taste like, and how could i be sure this is what I am tasting or not?

All brews we have tried so far come out with the same distinct sweet smell/taste.. Would this be the result of caramalizing the malt, or too much malt? All recipes have mostly different ingridients but are brewed the same way and all use Muntons malt, dry or liquid. Brew is 3 gallon pot...