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It could be that the oats are giving the yeast something complex to work on while the bottles carbonate. They may break it down partially and leave some interesting flavors behind. If you really like the flavor, why not steep some oats during your boils, or better yet, do a mini mash?

I have some label-less bottles I use as "giveables," and some with labels that I drink. I certainly don't care if a bottle has the wrong label on it, but I wouldn't hand it out that way.

I believe it turned out to be $22, though you can find them cheaper online. So, not the cheapest option, but I definitely prefer it to my plastic buckets (can't see in) and glass carboys (too dangerous). And I like the size / shape more than a Better Bottle.

It is indeed a Saison.

I think I'm going to twist the whole container back and forth to clear the yeast piles, and then wait an hour or two before racking. Hopefully that will do the trick! I guess all my batches are small/test, because I only do 5 gal batches!

Revvy, that's a great idea... I bet this would fit in my fridge! SWMBO will be thrilled, I'm sure. :D

I had a barley wine in the secondary (along with a pretty big yeast cake for a secondary) for 18 months. It tastes great! RDWHAHB.

Here's a shot. Check out the tiny yeast cakes resting on the edges near the top!

The 12oz Fat Tire bottles do seem very slight. They're noticeably smaller than my others...

Then Special B it is! Should be very tasty...

You mean your original recipe? You were on the absolute low end with your color (5°), so darkening it up is called for. Special B might add more of a plain brown color, whereas you want to get to "orange." I'm not sure. Does anyone with more AG experience want to advise on the best way to get...

My 3711 is cooking away like mad. I hope they add this to the regular lineup!

I had the same thing happen with the neck of a bottle of three buck Chuck. Got the corkscrew in, and when I applied leverage to get it out, the whole neck cracked off in my hands. Luckily there was no blood. It did make me wonder if Chuck was using extra cheap bottles.

Campbell, that sounds delicious. Right on target for the style! I might ease up on the hops and dark malt, but that's just down to personal taste. Homercidal, I'd leave out the orange & coriander and just let the yeast do its thing. Try it "straight" and if it's not spicy enough for you, add...

The wheat itself will add some haze, so even with a highly flocculating yeast, you won't have a totally clear beer. With that said, at least 50% of the taste of most wheat beers comes from the yeast, especially given that they're hopped less. You can use a "neutral" yeast, but you might wind up...

1.014 and 1.016 FG sound a highish to me. Maybe they weren't finished? Bottling might have kicked up some yeast back into suspension, and the priming sugar might have roused it enough to finish off those last few points... What yeast were you using, and was your attenuation what you expected...

For a big beer, a long secondary seems like it's really helpful to help the yeast drop out. I did a big barleywine, and after a month or two in the secondary, there was another big yeast cake and trub. When I bottled, I left most of that behind rather than letting it cloud up an already cloudy...

Update: I wound up just picking one of these up at the restaurant supply down the street. I drilled a hole in the top for a blowoff tube (nice tight fit), and promptly brewed up a Saison. It's been fermenting for a day now, and I can tell you the lid is definitely NOT airtight. The blowoff tube...

Probably Hoegaarden... I wanted to learn to make a wit.

I added Champagne yeast and bottled on 2009/07/14. I don't intend to really dip into it until January, but I tried a bottle today... It is carbed (though probably not as much as it could/will be). I used a lot of extract, and I think there were a lot of unfermentables, because it's quite high...