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Hop and grape have it

Your mashing temp is a bit high, I would aim for 65-66°C that would possibly get the final gravity down a bit. To get clove flavors like the ones found in Schneider Weisse you will need to include a rest around 44°C in the mash schedule, you can get clove flavors with a single temp mash but...

Try hop and grape.

I'm in the leave it alone camp, I have a beer that's been in the primary since June last year and it has not been infected by the 'scum line'. It's a sour beer which I sampled last month and it's clean with the exception of the intended souring bugs. The only time I transfer to another FV is...

I thought it made no difference when the sugar is added.

Excellent, do you think I should leave it in the primary for the full 6-12 months?

I've tried and failed to culture yeast from Old Rosie so I'm thinking 'should I just add the dregs to my next batch and leave it for 6-12 months?' Do you think it will work for malolactic fermentation?

Yes mash temp is likely the answer, you need to check your thermometers as well as your hydrometers.

Hmmm. I'm going to visually check my flask every time I use it 2L of boiling wort could be quite dangerous.

How much sediment will depend on how clear your beer is before kegging and how much yest is transferred when kegging. I can get minimal but only by transferring to another FV and fining then kegging, you can add finings to the keg but you will still get a few pints of junk before getting a clear...

Perhaps give it a week or so to let the demons pass! Is this from a reliable source? I got one from Ebay and after close inspection I decided not to use it as it's obv a reject, I bought another from a lab company for about £20-30 but I'm still weary when it's on the gas cooker.

It's always worth a reminder, I got about 100L total at the start of the month.

Use that as a fermentation fridge, yeah sure no problem. However I would say it looks like a good choice for a kegerator. If it's mid size it would likely hold 4 cornies with a bit of chopping, at least 3 without. My suggesting would be to keep your eye out for another fridge for fermentation...

No I don't think it will, I use oxi clean (laundry stain remover in my case) to clean everything, my FV gets a clean with soapy water to remove the stubborn yeast then soaked in oxi. Cornies, Carboy's, Kegorator lines etc all get the oxi treatment. After rising with water they then get treated...

I've read from a number of sources that a sudden drop in temp (rather than a continuous rise) can stop Belgian yeast in it's tracks do I would work to a point where it can be held. I'm just about to put a Saison in to a lagering period, I fermented 21° - 27° in three days then held at 27° to...

I make sure I rinse the bottle after pouring, my used bottles go through the same process as first use. Night before bottling, plenty of washing up liquid in hot water for 5 mins then rinse 3 times with cold. Next day dipped in starsan for a few mins rinsed and filled.

Sorry to quote you again :D But I understand the problem is rust caused by the humidity so you will need some sort of dehumidifier. I have a chest freezer with STC1000 but it's now used for lagering and cold crashing, I have some mini dehumidifiers which need attention evey few weeks.

Living in Scotland in got the Beko! :D

As above a fridge with no freezer department, you only need to make a shelf to support the FV no drilling required. If it's being used indoors then any make will do but if in the garage then best to get a Beko has it will operate at low ambient temperatures.

I'm an idiot! I managed to swap over my wine thief with the end of my siphon!