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That looks more like hot break material. You could use Irish moss or worlflock for the last 15 mins. of the boil. Also a whirlpool is a great way to separate it. Stir it slowly and let it sit about 15-30 mins, Using both is a great advantage.

That is great! Have two of the acid type fermenters. Where did you get the plastic caps?

Thanks! I will have to brew this one soon.

At What temperature did you ferment with the saison yeast? Looks like a refreshing summer beer.

Check out stout tanks. They make a 2 Barrel mash tun with one.

Welcome to the forum from a fellow Alaskan!

In for sure!

Awesome project. How loud is the fan??

What was your original gravity and your gravity when you transferred?? I leave all my beers in the primary for about 3 weeks. I only secondary if I have a fruit addition. Keeping it on the yeast helps clean up most off flavors produced by fermentation.

Transfer to keg my lavender chamomile ale, sampled my all Brett beer that's been sitting since may 31'st, brewing a fat tire clone at 2 below... Good day!!

Awesome project!

http://byo.com/stories/article/indices/38-ingredients/683-fruit-brew-part-2-techniques This may help.

Yes, only time I use a secondary is with fruit beers.

I'd add the fruit to secondary.

Mine is by the kitchen table... I do like your stout set up!!

Nice find!

Topless to avoid any DMS...

When it comes to women "pretty" is key... My keezer is wife approved....

Sorry... Yeah not an appealing way of running lines that's for sure.

Looks like a a stout setup with either mixed gas or nitrogen. And 2 taps for regular beers...