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Carboy caps +1

Saison should be as dry as you can get it. I would make sure it isn't still dropping by checking again in a few days. If it isn't dropping you can rouse the yeast up in the fermenter a little and that usually helps.

Did that calc take the stir plat ed into account? Either way the second step should be a higher gravity or higher volume than the the first.

Carboy cap. Racking cane or auto siphon

Aging will clean up some esters but you'll lose some hops in the nose. Good example of how your recipe should be a product of you process. If you're going to ferment at high temps you want to add more aroma hops, age the beer and be more mindful of preventing oxidation. But that still won't make...

*Duplicate post*

Sounds like leftover notty yeast seeing that you rinsed instead of cleaned and it took off over night. I would store a couple bottles at room temp and see if they're gushers or sour in a month. Great chance to learn more about your sanitation practice or about storing wort overnight.

Raise the volume in round 2. 500ml then 800ml or a liter even.

Campden tablets remove both so I guess to answer your question use that method.

If it concerns you enough just buy drinking water. Its pretty cheap at the mega mart. Boiling and carbon filtering works for chloride but not chloramine. You could cut your tap water with RO water to lower the ppm.

I've done overnight mashing several times. Dough-in before bed and start the sparge when I wake up. It bumped up my efficiency so I only do it it when I have to.

Safeale 04 is a good choice. Fast and flocculant English strain.

Thanks for sharing

For a cleaner that requires so much rinsing I just use bleach. Its cheaper and works for me since I'm rinsing thoroughly and whipping out the star-san on brew day. My 2¢.

Add it after krausening. If you rack to a secondary, add it then. Either way you'll need to give it a longer secondary stage conditioning period.

My advice is to clean everything really well and replace your tubing. Tubing is difficult to clean, inexpensive and a great place for nasties to live. 6.5 gallon glass carboys are the fermenter of choice in my brewery. Compared to plastic, they are heavy and difficult to clean but they are a...

I think McGarnigle's experience holds weight. Some people are more sensitive to roastiness to others but you're nowhere near the 50% he used. You're trying to add nutiness and I think you'll do it with the low percent of brown.

Your process is going to be the main contribution to your beer. The recipe is certain to define your final product but not as much. I think you're wise to keep it simple and focus on maintaining fermentation temps and attention to sanitation on your first batch. Best of luck, if you're as...

Yes sir. People win at competition with extract, partial mash and all-grain. Great beer is great beer.

This^ ...you can get an infection from your bottles, kegs, lines, stopper. Sometimes we just worry too much but sanitation at ever stage is the best practice.