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What is the essential difference between doing a single infusion in the upper 140s as opposed to a two-step beginning in upper 140s and finishing in upper 150s? Are you ensured a more complete conversion with the latter?

I found a brown ale recipe, said to have won a prize somewhere. I decided to brew it, but adjusted the base malt downward since the original recipe ended up way above the guidelines for gravity. Well, had my first taste last night. Looks great, perfect clarity, good mouth feel. But there's a...

I was looking into doing a wheat beer, and consulted Jamil's Classic Styles book. He suggests, counter to conventional wisdom, fermenting at 62F, which is below the optimum range of the two yeasts he suggests. Altho the dry yeast Safbrew WB-06 does list the range as 59-75. Does anyone have...

I'm confused by the instructions for this yeast. It says to rehydrate at about 75F, or alternatively to sprinkle directly into wort, as long as it's no lower than 68F. But it's a lager yeast, and I planned to ferment a pilsner at around 50F. If I go with the rehydrate, then it's going from 75F...