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It isn't something I've noticed. Any issues with other beers as it could be glassware related.

You need to adjust the recipe depending on how quickly you want to drink it as it can be made for a quick turnaround. Saison, traditionally, was a longer conditioned style made during the quieter Autumn to Spring period on the farms for 'Saisonniers' - seasonal workers - during the summer and...

Treat the water. You are looking to get the correct mash pH.

Totally right Bribie. I don't know why I wrote that.

Just when we thought politics had hit its zenith, the USA leads the way again on taking it to new depths. I'm just glad it's his own (inherited) money he's wasting. There is talk of him being banned from entering the UK but I doubt it. He owns a golf course which no doubt many politicians are...

The only issue I have found to the scorching is to vorlauf and unless your grain is slightly compacted you won't get any filtering from it. Short answer is to get the powder off the element rather than try to reduce the element power.

I think I'll do a trial batch and double drop as that is one thing I've been lacking in my English styles.

You can build one with parts from Amazon/ebay/Aliexpress. I tried using a standard mechanical relay but it causes the Arduino to stop so I'm going to use SSRs. If you need a parts list I can post what I used.

The Uno needs at least 7v for the regulator so 12v is ideal for both. There are very low cost relay boards available for Arduino e.g. Sainsmart which I believe have the diodes built in.

Don't overthink it Idzy. Many, many people use a single STC and it just works. For best results as mentioned above fit a fan or two, I have one on both heating and cooling in a 6ft fridge, have a low wattage heater and measure the wort temp with something to insulate the sensor from the air...

I've had some Belgian beers e.g. Pecheresse that have a standard cork and a crown cap (29mm) on a Champagne bottle. I use the Plastic 'mushroom' stoppers with a wire cage.

I mainly do it to stop my plate chiller getting blocked and it appears to behave itself when filtering. I BIAB using an urn fitted with a bazooka type filter. My understanding of the 'hop presence' is not so much time related but temperature in that you want to get the temp below not just the...

If you don't want them to add any additional IBUs then wait for the wort to drop below 80°c. I usually do this, whirlpool (by hand) and leave for 30 mins , mainly to allow the trub to settle.

Did you make a starter from dried yeast?

They are rated at 10A so technically it would be within tolerance. If they are getting hot there is something not right which needs investigating.

I didn't but to get close to the Brewdog version I would in future.

I use a Sestos one for fire and forget mash temp setting. They are pretty simple devices to build as shown in my diagram. In use - I no longer recirculate like this as I couldn't see any benefit.

Brewdog had a prototype mild earlier this year called All Day Long which was very nice. This is my first attempt at something similar which turned out very nice. I've just made another batch with small increases to the speciality malts especially the rye and increased all flameout hops to 20g...

Once you've filled your bottle with the carb cap you can give it a burst of CO2 then chill a bit before swapping the caps to compensate for an loss. Really only needed for lagers and other higher carbonated beers though and will tie up your cap for a while if you only have the one.

I follow the Mr Malty advice for yeast starters. I would say yeast amounts are more important than temp control even. Brulosopher has another article that is worth a look - http://brulosophy.com/2015/06/22/fermentation-temperature-pt-3-lager-yeast-exbeeriment-results/