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This is by far my favorite saison strain. It may be slow to finish, but keep it warm, pitch enough cells, oxygenate your wort and enjoy. It is notorious for a reason; it's worth the hassle.

I used a 7 month old unwashed sour cake. It isn't moving forward as quickly as the half I hit with dregs. I pitched fresh sacch and added some saved slurry in secondary (no starter). If I were to do it again, I'd make a starter out of it and add it in primary. Hitting with some fresh dregs...

I bought a pH meter so I could measure the pH of my finished sour beers, but I've used it more for the pH of the mash. It seems like a pricey thing, but mash pH and water profile are so important that I now believe it's my best brewing purchase to date. I will second reading Palmer's 'Water'...

If you aren't able to afford the extra kegs right now because of the move, bottling will likely be fine. Since there is less co2 in solution at this point, using a calculator to aim for 2.5 volumes will likely put you in at the low 2's. That's what I would do. Bottle in thick bottles rated for...

I used my 2nd gen 611 in a sort of tart saison style that I added a bunch of dregs to. So far it's tasting quite good.

I do not order yeast in the summertime. I would not order yeast if the high was 95º.

I used this yeast to make a saison 84% pils, 8% wheat, 8% cane sugar. Mash 149º. OG 1.045, FG 1.000. Fermented at 67º and let free rise to 80º by the end of fermentation. The yeast did not stall but it chomped on a few extra gravity points between week 2 and 3. It also threw out some sulfur...

80% pils, 20% wheat, oats, rye, vienna, munich. 20-25 ibu

First gen was 100% floor malted pils. Mash at 150 for 90 minutes, 90 minute boil. Strisselspalt at 60, 15 and 0. 22 ibu. OG 1.049 FG 1.002 Second gen was 75% pils, 25% rye malt. Mash at 150 for 90 minutes, 90 minute boil. Bittered with Perle, sonnet goldings @ 15 and 5, 25 ibu. Og 1.040, FG 1.002

Enter it in both categories. It will probably score better in 30a because you'll lose points for the coffee addition in 20a. One thing about 30a is finding a good balance between the addition and the base style while still being able to detect the addition so I wouldn't worry about it not being...

Bump the 30 minute additions to 15, and add everything else at flameout. Double the dry hop.

Could be a slight overpitch. Odd, I've always gotten strong yeast character from that yeast. It's actually my favorite and the most complex saison yeast I've used. It really does benefit from a little extra conditioning, IME.

I've used mixed culture slurry that was ~8 months old. The resulting beer is 4 months old and very sour despite using 10ibu. I think the outcome it will depend on what you've got in there.

My 2nd gen 564 finished at 1.002. Taste is a bit spicy from the rye and a little banana/pear/orange. I'm gonna give it another week in primary and bottle. Hopefully that banana goes away. Next generation will be getting some brett treatment in secondary. I've got a vial of brett anomala from ECY...

Definitely look into the swamp cooler method. My room temp in the summer where I live is ~75ºF. I use the swamp cooler method for my beers, but still mainly brew saisons in the summertime because I just can't keep beers below 67º for very long. I brew those styles in the spring, fall and winter...

Water. I'll crack a beer when my brewday is over.

I get a lot of guava, passion fruit, lychee. Especially after 3, 4, 5 generations of it. I'm not saying it isn't Brett C but it doesn't behave like any brett C I've used.

it is hard to say exactly how far the bugs will take it. That will depend on wort parameters, temp, and the nature and health of the active bugs left in the sour. I would blend it and let it sit minimum three months. You'll be safe to package when you have consecutive monthly gravity readings.

To max out on vanilla, I'd start with at least five beans and look into adding some quality extract at bottling too. The vanilla flavor may be a bit strong at first, but it'll smooth out with conditioning and won't completely disappear after a couple months.

Saw them today. Picked up a fresh pitch of 3031 but it was in the old packaging.