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Did you make your own Wiki now?!?

So yes, you were assuming ingredients bought in bulk and assuming you already have harvested yeast (which you likely had to pay for at some point). Fyi - the math still doesn't work out. 9.5 lbs of malt at $0.80 is over $7 alone.

Touche.

Perhaps if buying all your ingredients in bulk first. I was not making that assumption. If only the ingredients for this batch, you'd have to find grain for about $0.50/lb and relatively popular hops for less than $1/oz. And that's not counting yeast... If you have a place to get those prices...

Come on, we can go cheaper than 9.5 lbs of malt! I'm thinking a Saison with dry yeast (B-134). Low OG and low FG minimizes fermentables while maximizing ABV. OG of 1.040 could easily get you to 5% ABV. Substituting some sugar, store-brand corn flakes or rice crispies for parts of the malt bill...

Did you mean to say 3724 - it is the noted staller, not 3711 which is said to be able to ferment an old shoe. Of course, I personally haven't seen 3724 stall, so I think it's somewhat overblown.

I think RPH_Guy is referring to any STA-1 positive yeast, which most Saison yeasts are, including 3726. The reason you haven't seen an infection? Because you sanitize. STA-1 (or Diastaticus yeasts) are like any others, susceptible to good sanitation practices. Just like Brett strains.

4 weeks with French Saison? It's done. Ok, I have no way of knowing, but that's the most reliable fermenting strain ever discussed. It's very likely at terminal gravity though may round out with conditioning. I have trouble getting any decent commercial beers in Western MN, let alone Dupont...

I disagree. It's yeast. Proper sanitation has not caused me any problems, and I use diastaticus strains a lot (but not exclusively). I'm starting to feel like diastaticus yeasts are my children and it's my job to defend them.

While I agree with the above, it doesn't answer the OP question, and neither does the book. In it, he only reports a very vague "recipe" - Belgian pils malt to 1.054 with EKG and Styrian Goldings "in two additions." Of course, this does not jibe with the reported three varieties above. Have they...

Right, and just a few points above listed attenuation ranges. Diastatic yeast would take 75% AA to more like 90% or more.

I think you have the beginnings of something interesting here, but it looks like it wouldn't be properly bittered. 1 oz of EKG doesn't sound like a lot here. If it were me, I'd shoot for 25-30 IBU, but maybe I'm off with the braggot? I haven't brewed a braggot before. 2 oz might not be too much.

Ugh. Engineers. A+B=C. Boring. ;)

From my experience, the AA levels that the yeast companies cite are bunk, and so are the "expected FG" guesses that the brew software tell us. A difference between 1.007 and 1.005? That's negligible. 1.015 to 1.007 is bigger, obviously, but if nobody told you, would you know? My guess is no...

www.ritebrew.com One-man operation in Wisconsin, essentially unaffected by the current situation, at least online (he does have a brick-and-mortar shop, I understand). Will custom mill as little as one ounce of anything he has in stock. Will custom blend recipes if you like, too. I highly...

My vote would be pils. I see very few Belgian recipes that don't start with pils. Of course, I wouldn't go out of my way to get pils if I had a whole sack of 2-row. Full disclosure, pilsner is my base malt of choice - I always have it on hand and only buy something else (usually not 2-row, but...

Lots of unfermentable grains there, coupled with a relatively high mash temp and a (presumably) low attenuating yeast could lead to a higher than expected final gravity, but that still seems high...

I didn't say easier, I said the better option, with the implication, "for me." In fact, I would say it's at least as difficult, but with more upside. I find slants take up less space, and I can easily grab a little yeast from one and put it back into the fridge without preparing another frozen...

I would not toast first. For a stout, yes. For a Saison, no.

I've got a couple strains frozen and have successfully brewed with them. For me, I don't think it's worth the effort. I don't have too much trouble reviving jars of yeast, even after several months. Long term, I find slants to be the better option.