Yeah, that seems like a great option for most. I also ferment in kegs and often do no-chill brewing, so I like the idea that all of the parts in the Williams option are heat-tolerant.
I have three of these on order, they're a new offering from Williams Brewing:
https://www.williamsbrewing.com/Top-Draw-Beer-Pick-Up-Tube-P4643.aspx
Seems like a much better deal than the Fermentasaurus because it comes with the short diptube and the hoses are designed to slip over the tubing...
I remember running into this problem a while back, but luckily it was only a few bottles in a bottling run. Paulaner bottles seem to use some weird, smaller proprietary cap size that I couldn't make work, either. I just recycled them and moved on to other bottles.
Try a more expensive, thicker-walled tubing. I have some really thin-walled tubing that kinks very easily, and some sturdier thick-walled stuff that doesn't.
I've had that experience. The first time I ever used this yeast I got very little glycerol, and it was by far the best saison I've ever made. Subsequent attempts (both with second generation 566 and with a new culture) have had a ton of glycerol and I haven't liked them nearly as much. I...
I've made a couple of low gravity saisons (OG 1.042, but both times I was aiming lower) with primarily Vienna malt (60-70%, remainder wheat malt). It drinks like a much bigger beer, almost too much so.
For the 60% Vienna batch I did a double batch and fermented half with Wyeast 3031...
You won't come anywhere close to pushing out all of the trub--you'll just clear a little well at the bottom. I think it's possible to ferment and serve from the same keg, but unless your yeast is one that compacts like cement, you're probably going to be dealing with gunky pours for the life of...
I don't think this part is true--the mash would be sticky as hell and you probably wouldn't like the mouthfeel, but you could absolutely make a 100% oat malt beer.
My wife and I are about to undertake a renovation of our kitchen, and we were planning to include the installation of an island vent hood over the peninsula where our stove is located. We don't currently have any form of ventilation in the kitchen, other than crappy old windows which are hard to...
I'm fairly certain that they don't use actual vanilla and clove in Leffe--those are malt and yeast-derived flavors. If you're looking to do a clone, I would skip them. I also wouldn't advise using plain distilled water--you need some minerals for yeast health. Use a water calculator (the one...