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Mine worked best when the salt solution was saturated. It's cheap stuff anyway, so it's not like it was a real waste. Sent from my iPhone using Home Brew

Success! I'll add the numbers and 1/2 gallon graduations later. As you can see the previous graduations were way off. No wonder I've had trouble hitting volumes. Sent from my iPhone using Home Brew

Well that's what I get for assuming. Sent from my iPhone using Home Brew

So lme is only 50-60% fermentable? Would you not expect the lme portion to ferment at an appropriate proportion as if it were the only addition? Would you not expect it to drop at least another 5-7 points? I still think there are some fermentables in there. Agreed its gonna be chewable...

I'm not saying its gonna drop to 1.005 or anything, but it still should go further than a 10 point drop. Sent from my iPhone using Home Brew

Even with the unconverted wheat, I would still expect a drop of more than 10 gravity points with all of the lme. Sent from my iPhone using Home Brew

Bring it to the upper 70's and watch it bubble away. Sent from my iPhone using Home Brew

Warm it up. That may help restart the stalled fermentation. Saison yeast does well at warmer temps. While you're warming it up, give it a good swirl as well just to rouse the yeast. Your pitch temp is fine and while many may say you under pitched, with a saison there is a lot more leeway with...

Well...egg on my face. I'll have another. Sent from my iPhone using Home Brew

Welcome to the internets. Wish you could see plain sarcasm. Sent from my iPhone using Home Brew

Well if you want to experiment with hop bursting you can do short boils. I recently made a New Zealand pale ale that I hop burst and only boiled for about 25-30 minutes. The gravity sample I tasted when I bottled was pretty good. However, I always assume it will be less bitter than my software...

Hey I can't argue with results that's for sure. Do you have issues with stuck sparges? Sent from my iPhone using Home Brew

Now how do you know you get conversion in 10 minutes or less? Sugar extract is not the only goal of mashing; you also need time for the enzymes to act. I can't believe that can be done in that short of time. Are you testing for conversion with iodine? This seems like an unnecessary corner to...

Burn it. Sent from my iPhone using Home Brew

Yeah mine has the same span and I have had no sagging issues. I have had my mash tun full with 10lbs of grain and the appropriate amount of water and had the hlt with 5 gallons of water in it. No sagging issues with casters at the corners.

3.5-4 hours all grain. I'm dialed in.

The flavor seem to dissipate with time with the previous batch? Try a small sample after letting it warm to room temp and see what flavor is still there.

I use and reuse the paint strainer bags. Works perfectly. With the elastic at the top it rarely falls in. I just toss in the sanitizer bucket and give it a squeeze before it's time to strain.

Which yeast?

Honestly the equipment doesn't always determine the quality of the beer. The recipe, your process, and good healthy yeast in the right quantity makes higher quality beer than a $2000 system.