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Saison is barely a style. It is open to interpretation unless you are competing in a bjcp comp. I love saisons and when I brew I usually split out half the wort and pitch with saison yeast no matter what style it is.

I just hang over the kettle until most of the wort is out and then squeeze between 2 pot lids

I've had some of their most recent batch of Rampant and Ranger. I have to say that they are not good. It may be this year's batch of hops (poor growing conditions in the PNW). Both have a taste like licking the inside of the bark of a pine tree. Am I the only one? I have enjoyed previous...

If not, you could always intall one yourself... Additionally, you could determine where the trub layer rises to and install your valve accordingly.

Use it all to make a 10 gallon batch (only 1 lb total of the cara malts). Then split between two carboys, pitch one yeast in each, and report back with your results!

Next brew day will be a 10 gallon split batch of czech pilz and saison. Going to utilize my Kazbek hops and see what they're all about. Why? Because they both sound like delicious summer beers!

If you open at room temp it will definitely foam over. Before drinking, chill in the fridge for a day. It will help keep all that CO2 in solution. At room temp it all comes out much faster.

5.5 gallons CDA "BLACK hOPS" = 3215.75 gallons

The FG shouldn't go up unless you took the reading after adding priming sugar. That would only raise it a few points, not 14. Likely one of your readings was wrong

Going for a 1.047 beer, you may want to bring down your IBUs closer to 50. You could accomplish this by moving your bittering addition to inside of 10 min most likely

I believe that the BS software is set to assume a 0 min addition involves immediate chilling and steep/whirlpool are added just after flameout and allowed to cool naturally. This accounts for the added IBUs with steep/whirlpool additions. The software is extremely customizable, so get in there...

Turn them upside down, if they don't leak they're fine. A crown cap will almost always turn if the proper amount of pressure is applied, so don't worry about that aspect. If they move too easily, that could be an issue

If using the same same vessel with the same boil off, then you may be sparging more to hit your final volume...?

I only have the wilser bags, but they are awesome. Haven't had one tear or burn yet and I abuse them doing 10 gallon BIAB.

Panthers 44

I had a friend over to show him the ropes. While I'm talking about heating the strike water and mashing in, we pour the crushed grain into my brewpot. Then I realize that the bag I use for lining the brew pot for BIAB is not in place. We waited for the mash to complete and then I tortured my...

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Are you rapidly chilling after the 0 min addition to 170? If not you would need to treat that addition as steep/whirlpool, which will add IBUs to your beer.

Made a pale ale with Amarillo and Cascade. I split the batch between Conan and an American Ale Blend yeast. The american version was great. Conan did something funky to the flavor profile that just doesn't work. (2:1, Amarillo:Cascade)

Racking from underneath won't help. If a pellicle is forming, the bugs are already distributed throughout the beer. You could try using campden tabs to kill the bugs. The mad fermentationist did that on a RIS. You would have to search his page for specifics.