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Put a Saison label on it.

Well even if you are doing a partial or even special grains you are still "mashing" the reason his strike water is 160 and only drops 5 degrees is the small amount of grain he is using. More grain = larger drop in temperature.

try for a lower temp maybe 148 or 152 depending on how far off you thermometer is.

With that grain bill it does not surprise me you reached 1.062 OG and depending on how you mashed those grains it doesn't surprise me you have a FG of 1.022. Your recipe is more of a Partial Mash then an extract. I am not sure how much you have looked into All Grain but if you mash grains at a...

Get your hands on a real pumpkin, bake it, mash it up, and put it in a big.

Do some searching there is a lot of information on calibration of Hydrometers and temperature effects. Was their any specialty grains?

Can't really hurt anything its already sanatized, I guess you just made a beer blend. The only thing I would worry about is the dip getting into some settled yeast cake.

You can run GFCI on top of GFCI one will just trip before the other. Most hair dryers have a built in GFCI and will be plugged into a GFCI outlet as per code

Agreed, Why would you buy 55lbs of DME?!? How much did you really save? I only buy as much as I need. Of course it is nice to have one or two bags lieing around. So just buy them in individual 3 lbs bags and use as needed. You probibly waste/let go stale in what you saved in buying in bulk.

From what I have seen is that film is indicative of being exposed to air for a long period of time. is this the case? I dont know what kind of conical you have but maybe it was poorly sealed? If you checked up on you beer quite a few times this could of done it too, especialy if fermentation had...

Get a "Creamer Faucet" for a regular CO2 keg setup. You pull foreward on the handle for a normal pour and push backwards for a Creamer effect at the end of the pour. All it does is mix in air with the beer to give the "uniquely thick and creamy head "

It has been close to four weeks now, I created another stater batch and repitched the yeast, had no effect.

I brewed a partial mash American Pale Ale. The OG was 1.060 and the FG is 1.022 with a fair amount of haze I used 6.6 lbs of LME so all other fermentable came from 4lbs of grain. This was my first partiral so temp control was hard to control as I didnt know what to exptect. My temps where a bit...

Like any good beer it will take time, let us know how it turns out clarity wise. Pick yourself up a bottle of Apricot Extract to drop in prior to bottle or kegging just in case the flavor you want is'nt there

What type of beer and when do you planing on adding them? Frozen apricots are going to need to be boiled to sanitize. I have brewed 3 apricot beers now and I prefer use the the extract bottles, prior to bottling/kegging. other methods fail to produce a noticeable apricot flavor and offten just...

Looking into creating a Black Lager or dark Bravarian lager. If I used 6.6 lbs of Briess Special Dark 90L would that be over powering? Is Special dark more for color and should be used sparingly? or can it be a main ingredient?

I had the same problem i lost quite abit when i transfered whish I used a bag might of helped

Yes, there are american ale yeasts in liquid. You may not get the flavors the orignal creator of the recipe intended but you certainly won't make a bad beer.

I have gone from wort to keg in 6 days with a beer, with use of a secondary(took another two weeks to loose the intial over hopped flavor and mellow became a very good beer in the end.) So the primary fermented in 2-3 days but took another 3 to clarify in the secondary. Do you not have a...

Yeah that is what I followed when I did it. I just subbed a 32 ounce Jar for the 16 ounce (pint) jar. Making a double batch of yeast cake, I was just wondering how it would effect the batch pitching the whole amount. I am not concerned about over pitching which seems to happen any way when I do...