Oh, one of the huge(important) topics covered was stalled ferments. They discussed this with regard to saisons not finishing dry enough, and what to do to drop the grav. IIRC, Jamil said just pitching 'champagne' yeast would not work! Also IIRC, he said you need to get the yeast going, like in another batch, and add that - just adding the yeast would not work. Anyway this was another interesting topic covered in the show.