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You've got an apparent attenuation of 86% on a yeast that averages about 85% based on a little searching on the Google. I'd say the yeast did it's job and you're not going to get much more out of them.

I used one of these http://mobile.walmart.com/ip/Granite-Ware-21-qt-Stock-Pot-with-Lid/17165786?type=search for a long time before I went outside and did full boils. It worked well and I still use it for my hlt.

Need to update, just landed a job with my County as a Network Technician in the IT department.

That calculates to around 11 srm, which is actually in the range for a saison (5-14). http://homebrewmanual.com/beer-colour-chart-srm/

5/16? That's only like .4psi per foot, so you'd need around 20ish feet to balance that out if you're doing 10-12 psi. A lot of people run 3/16 out to 10 feet, if it pours too slow for your taste you can trim it back a little.

big, long, hairy

I used to be an AZ2. Did 4 years.

Document technologies technician (copier repairman)

like my mom's

Built mine from 10 gal beverage cooler, ball valve kit, and bazooka screen. Spent around 70 bucks.

A lot of people have success with vinegar. A couple of cups and fill the rest with hot water.

Shower curtain

Hammer fist

Awesome, thanks for that link.

What kind of flavor would you say golden promise brings to the game?

I'm very familiar with the recipe database, I was kind of just looking for some people's personal insight and experience.

So, I just started brewing AG and my first batch was a great success. However the recipe was some base 2 row and a variety of crystal malts, so it wasn't that different than what I could of made with light extract and steeping grains. What grains should I try that I couldn't do with just extract...

The gelatin needs to be dissolved before adding to the cold beer. If it's a gel before you add it, it's going to just float around. You heat water and gelatin mixture to around 150 and end up with a clear smooth liquid that you then add to already chilled beer. Watch this video for a good...

Penis envy

I would use the 4 gals when calculating my mash temp to avoid this problem.