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I have drilled holes in both of my Bayou Classic kettles. I drilled both about 1 inch off the bottom. I also added thermometers. You will either want a screen or dip tube to deal with trub. For drilling, I would recommend getting a regular titanium drill-bit to drill a starter hole and...

I like some of their beers. Their Verloren Gose and Tasman Red are both great beers. Sent from my HTC One using Home Brew mobile app

If you are batch sparging, raising to 170 will stop enzymatic activity, give slightly better efficiency and it will make for an easier lauter. If you cannot do it easily with your setup don't worry. It will still work fine. Sent from my HTC One using Home Brew mobile app

First, don't get discouraged. We have all had these sorts of problems. The first thing I would do is calibrate your thermometer. My old mash thermometer was reading 8 degrees high and I had the same issue that you have. If you really want to boost maltiness, I would try brewing the same...

I use old yeast slurry as a nutrient occasionally. It seems to work well, but it is hard to tell. It is my understanding that SERVOMYCES is made from yeast which is where I got the idea. I just add the slurry to my boil. I would be interested at what others on the forum think about the idea.

For a low temp mash (for my Saison), say 148 I will do a 90-min mash or two stage 140 for 45-mins and 154 for 45-mins. Having said that, most of the highly modified malts used today covert very quickly. I heard an interview with the head brewer from Stone (if memory serves) that most modern...

I knew better than to reuse it. I harvested it from a double IPA. The good news is after a month, the beer is really tasty.

I recently had a similar problem with a reused yeast. I used gelatin and cold crashed and nothing. I dropped my keggerator to near freezing. It finally dropped clear after about a month. I would give it more time. Pull a pint a week until it clears.

Agreed. I start with the lowest setting and check the temp several times a day. I then will slowly ramp up.

I tried beers beers made with various liquor yeasts at NHC last year @ the whitelabs booth. They were tasty. They are not really that different from normal ale yeast. The distillers are looking for consistency. Some of them were quite neutral. Sent from my HTC One using Home Brew mobile app

For easy temp control for winter, wrap your fermenter in an electric blanket. It works well for me. Sent from my HTC One using Home Brew mobile app

I would look for Saison Dupont. It is fairly easy to find and defines the style.

I know that Saisons typically have noble hops. I have been using Nothern Brewer and Citra. The citrus marries well with the WLP Saison III yeast. It is by far the best beer I have ever brewed. Here is my recipe if you are interested. I start the fermentation at 65 for two days. I then...

That looks good to me. Send me a bottle.

With dry yeast when you pitch directly into the wort the yeast immediately start taking in a lot of sugar and other things in the wort. Many of the them are toxic to yeast in large amounts. Once the yeast are rehydrated, they regulate the amount of sugar taken through the cell wall (because it...

I use an electric blanket with another blanket wrapped around that. It has three settings and works pretty well in my basement (my basement stays between 50 and 60 in the winter). The first setting keeps it around 65, the second 68, and the third in the mid seventies during normal cold spells...

I would recommend taking an existing recipe that you know works and try adding rye. I would start with 10% of your grist and see how you like it.

I had the exact same experience with MoreBeer on a stirplate. The used corny keg I bought from them is the only one of my 4 that I didn't have to completely refurbish. They are awesome.

You have too many roasted grains with the honey and carared. I would go 2-row (Maris Otter) and a crystal 40 or just munich. Keep a bottle of your previous brew and then compare them. I brewed the same pale-ale recipe for about a year when I was learning to brew all-grain. I found as I...

You want to calculate your sparge and mash volumes based on the amount of grain. Typically, 1.25 to 1.50 quarts/per pound of grain. I use Beersmith because it does the work for you. Keep in mind for your sparge, you can sparge with a little extra water and just stop running it off when you...