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Well I almost always use liquid yeast that is long since expired. I don't even care about the date anymore. I just make a small starter and have always gotten good activity. Taste the starter beer. Tastes fine. Pitch that mother. Several years now, and not one unsuccessful attempt. This is...

A recent experience has taught me that the bottle dregs in Saison Brett are quite vibrant and viable. Didn't even grow them up. Pour dregs in 5 gallons of Saison. Boom.

I'm sure prices have gone up, and would be more from a homebrew store than a wholesaler. Still should be worth doing.

I am in southern ok. Okc would be a good compromise. Tulsa is more than 3 hours drive for me.

I would be interested.

The last one I was involved in, you could get a 50lb bag between $25 and $35 depending on what kind of grain. They stopped dealing with home brewers due to pressure from the shops they sell to.

I used to participate in a DFW. Grain buy. That fizzled out. Would love to find another.

In doors was a little difficult for me, but we had a good time. I liked Choc's sour/wild side project. Born Free.

Westmalle.

Yeah we are doing the late session. Tried the early session last year...we were hung over. Going back to the late session.

We are ready. Who else will be there? Wondering if the rain will interfere.

That is exactly what I use, and I love it. Sturdy. Commercial quality. Perfect IMHO.

Don't be afraid to blend yeasts either. Some of my best Saisons have actually been brewed with Trappist High Gravity or the Westmalle strain. Now I've been blending it with Saison yeasts and Brett or my house sour culture.

Well you don't HAVE to ferment saison strains hot, but you can. There is speculation that the Dupont strain in particular is a mutation of a wine strain. Being next to wine country and able to perform well at a higher temp makes that idea believable. Especially if you consider how tricky the...

It's funny how everyone has a different way of doing Saison. I rarely ever use sugar to dry it out and never use any crystal or roast malt. I also never use any spices, but am willing to use flowers and herbs.

Only a few must haves in a saison. DRY. I will never call anything a Saison if it's more than 2 plato. I prefer to get it to zero. Esters and phenols in assertive but appropriate levels. Not unpleasant and no fusel alchohol. Otherwise I keep a certain spirit in mind. With other beers, I use...

6 gallons of golden sour. 3 gallons of golden sour on apricots. 5 gallons of saison Westmalle/sour culture. 5 gallons of saison 3711/3724 blend. 5 gallons of English Mild.

Finally brewed something that wasn't a saison or sour. Brewed up a real low gravity English Mild with 1099 Whitbread. Gonna make a nice beer back for a glass of whisky.

It won't take much brine to innoculate. You know how lacto can multiply!