Thanks Denny, I kind of thought the advice was a little dogmatic in several respects. I generally like the idea of a d-rest, not only for attenuating diacetyl but just to be sure things finish as completely as possible. Conditioning on a yeast cake doesn't make much sense, and he does say you should rack a time or two which doesn't jibe with the rest of the advice. I'm torn on the protein rest, but I don't typically have problems with a good rocky head when using the right yeast. I did appreciate his description of the subtle differences between British and German malt, I usually try to get the authentic ingredients but didn't know exactly what parameters might be affecting the outcome.