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The aromatic addition ends up being 7.3% in my recipe, so right at the top of the range you mentioned. Cheers!

For a "little extra something" in my marzen (base is just Munich and Vienna), I use a small amount of aromatic. Don't remember if I saw it somewhere or came up with it on my own, but it's essentially just a really dark (~20L) Munich malt, so it seemed appropriate (I wanted to avoid any and all...

Yeah, same, always preferred Weyermann anyway. It is made in Germany, just owned by a Russian businessman: Kirill Minovalov - Wikipedia

Usually it's Rahr for base malt, whatever my LHBS has for specialty, and Weyermann for German stuff. Avangard was mentioned earlier, so just throwing out that it's Russian owned, if you care about that sort of thing.

I have a cooler setup as well, and I just use a pitcher to catch enough until the wort come out clear, usually 1-2 quarts. Then I dump it in the back of the cooler as gently as possible. I batch sparge, so I do it again at that point.

I use weyerman munich type 2 all the time, including as a base malt. It self converts, but doesn't have a lot of extra diastatic power. So if the overall grist is below about 40 litner, I sprinkle a little amylase enzyme in the mash. Never had an issue doing it this way.

I throw em in the woods behind my house for the woodland critters. Based on the amount left, I'd say about 2/3 of it gets eaten. Wife just randomly brought up this week making dog treats, but we have a tiny dog, so a batch would make like a lifetime supply lol.

Just going to state my opinion that steeping dark grains is unnecessary. If your process and water chemistry are under control, astringency is a non-issue. I use a minimum 10% roasted malts (combo of black patent, roasted barley, and any flavor of chocolate) in all my stouts and porters, and...

Hmm, interesting. One of the instances I was thinking of was a decoction mash I did. By the time I did the iodine test, it had been well over an hour, and was just doing it out of habit, but it came up as still having starch.

I've also seen the iodine test 'fail' when there was too much grain material in the sample, effectively 'skewing' the results.

Just to add, I have this mill and use an electric drill. It's what I would call an average sized drill, and there's no trouble getting it to fit. Only used the mill like 3x, but quite like it.

A "standard" strength oatmeal stout will be good in 2 weeks. I just did one, and fermentation activity visually subsided well before that, but gotta give it time to "clean up" (2 weeks is my standard ale fermentation time anyway). Also, like everyone else is saying, secondary is unnecessary, and...

I'm not convinced on the homebrew scale that fly sparging is more efficient than batch sparging. Now, I'll admit off the bat I've never done a proper fly sparge, but I average 77% efficiency batch sparging (for average to slightly above average strength beers), and hit 81% a couple batches ago...

Just going to chime in with my preferences as I do a fair amount of stouts. I use black - full since it doesn't get any fuller than an imperial, but I don't see that as too big a deal. I also can't speak to pickling lime, but just using baking soda and it puts me at ~74ppm Na, and the beer comes...

Never understood the whole cold steeping thing. Never done it, and brew multiple stouts/porters every year, and haven't experienced astringency. As was already mentioned: if your recipe, water chemistry, and process are good then there's nothing to worry about. FWIW, I target 10-12% roasted...

I filter out as much as is reasonable, but I don't fret about it too much. Hops are generally in some kind of bag/steeping container, and I use a very coarse filter going into my carboy to catch any big stuff that got loose.

My dad used to make a jalapeno wine. It was when I was just a kid, so can't speak to how it tasted, but I imagine I would have liked it...

I just did an oatmeal stout with 1469, and I LOVE what it brought to the table. Pitched a nice starter, oxygenated, and fermented on the high end of the recommended range; got 70% AA. It wasn't imperial like the recipe you're looking at, but I used EKG FWIW.

I've been going with 0.035g/gallon. I've heard of people using even less.

This is what I basically do, except I do a fairly thin mash, so one sparge is plenty. I used to just ball park it, but got to the point where I wanted to ensure I was using a fairly accurate amount of water on both counts; have been very pleased thus far.