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First of all, I have to say I am very, _very_ sorry you were not able to get WY3711. That is some tear-inducingly beautiful yeast. I would invite 3711 as a groomsman at my wedding if I could. Anyways, 2.15vol for a saison is pretty low. Have you carbonated/tasted any other brews at this...

That's about 17% oats, which many would call too much. I have found my happy spot with oatmeal stouts to be about 10%. You do say though that it doesn't taste good, but how does it not taste good? Oily, sweet, something else?

Yes, less resistance pressure will help prevent an explosion, but will still leave the option of a big foamy mess open. I highly suggest getting some Fermcap-S if you are wanting to push the available volume in your fermenter without making a mess. It helps a lot!

Maybe a little, but no reason you couldn't epoxy it up anyways since it's on the outside!

It would lower the gravity, yes. Vodka is ~0.950 SG, and GU=(SG-1)*1000, so: 512oz (4 gallons) beer at 1.006 = 6GU*512oz = 3072 GUoz 6oz (4 'normal' shots) vodka at 0.950 = -50GU*6oz = -300 GUoz (3072-300)/(512+6)=2772GUoz/518oz = ~5.4GU, or approx 1.0054. Adding 4 shots of vodka would drop a...

I wouldn't be too worries, mostly because it won't do you any good! You know the saying......... hair today, gone tomorrow! Hopefully it turns out good :)

I guess a higher-than-expected FG could be an "extract-like" flavor, which could be from a too-high mash temp, poor conversion (pH, temp, etc). Lack of complexity might lead some to taste "extract-y", depending on the style of beer.

A wonderful book for sure! Some now-commonplace technical practices aren't covered in it (like BIAB) but the foundation it builds for you is extremely solid. Just be aware that there are other ways to accomplish the same goal, but the science and best practices covered in the book are pretty...

How does it taste?

You pitched at 60, but what temp is it currently at? If below 65, I would raise the temp and not shake. If you would like to rouse the yeast cake, I would use a sanitized spoon or the end of a racking cane/autosiphon/wine thief to rouse the yeast cake without splashing or shaking.

Yep, as long as it doesn't freeze, you're fine. And even if it does freeze, just be sure not to destroy a carboy or keg (but not freezing is preferred). A nice chart of freezing temp by ABV: https://www.homebrewtalk.com/f128/table-freezing-points-alcohol-solutions-192138/

Just get the temperature up. There are a number of guides out there on heated fermentation chambers, or you could get a heat belt/fermwrap type device to put around the fermenters. Don't dump, and adding more yeast at this temp would be a waste anyways. Just get them warmed up

While the calculated color might end up being the same, the flavors are not. While C60 is is three times the color of C20, it's not just the same flavor concentrated three times. There are _new_ flavors being created as the color increases, not just concentration of amplification of existing...

All-grain recipes should have mash temps. Extract recipes won't, as there's no true mashing being done. Reading something like How to Brew can help understanding of mash temps: http://www.howtobrew.com/section3/chapter14.html

I also wash wish Oxiclean Free, or a non-scented non-colored generic equivalent. It works very well for bottles and carboys.

That there's some kettle trub! Perfectly normal and most people leave it behind like you did.

A good place to start: http://www.howtobrew.com/section3/chapter14-1.html

Do you mean, primary only or use a secondary as well? Many (most) of us do not use a secondary fermentation step, rather allow the primary fermentation to reach completion (verified with gravity readings) and then bottle/keg.

The anion/cation ratio of public water reports is often imbalanced because they are usually based on averages over time, testing locations, or both. mg/l (aka ppm or parts per million) is not the same as meq/L. I don't personally know the conversion, if there is one. Somebody else will have to...

If they have sodium dichloroisocyanurate, which brands such as "Milton" use, it is fine other than requiring 15min of soak time to work. Many of us would suggest something like StarSan as it is much easier to use, likely less expensive, and faster.