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I brew a lot of saisons, british and belgian style beers with Pilsner malt and Maris Otter so I boil 90 minutes most of the time. I've found the color changes a bit with a longer boil and creates a little kettle caramelization which is really nice in beers with simple grain bills. I have boiled...

I think the IBU you have are great.

I had to dump a bunch when I moved too. Ethyl Acetate is a bitch. Dumped 11 gallons due to that smell.....

I think that's a perfectly acceptable range especially considering I see a lot of folks try to push the boundaries to make a really giant RIS. Both are fine, but the bigger the beer the more time it needs to condition. I'm impatient so I usually aim for around 1.095 OG, 1.020-1.025 FG. it...

I just try to keep a variety of things around to drink. Now that I've got the 4 tap keezer up and running, I have several things on draft and I have sours and bigger/special beers in bottles. I brew for the season I'm in, while trying to keep the pipeline up-to-date. I have my favorite recipes...

I have 5 or 6 recipes I love and come back to once a year, but I brew new recipes the rest of the time. I have been honing in on some yeast strains that I really enjoy using along with finding the perfect water profile, hop schedule and grain bill for my saison. It's a daunting yet delicious task.

Just kicked a keg of a killer porter. Still trying to dial in the recipe, but I really liked this iteration. 1028 is amazing in darker and malty beers. 8lb 14oz Crisp Maris Otter (73.6%) 2lb 14oz Crisp Brown Malt (23.8%) 5oz Black Patent (2.6%) 24ibu Pilgrim hops Wyeast 1028. Pitch 65º, ferment 68º

Peanut butter & trellis

I've had a hell of a time getting first generation Roselare to sour with anything above 5ibu. Second generation is where it really shines, IME.

If you want to drink them in a month, pitch fresh yeast. If you can wait several months, the brett will most likely carbonate the bottles, but it'll take longer to condition.

Two of the three beers you mentioned do not use traditional saison strains. Try using a cleaner belgian yeast like wlp550, wlp510, wlp515 or maybe even a wit yeast. That might get you more in the ballpark of what you're looking for.

Got bronze with a 31 on a hefeweizen once. Score 41 on a brett beer that didn't place in the same comp.

Not entirely sure about pedio, but you can definitely harvest brett. I've spoken with Jeff from Bootleg Biology and I think it is worth mentioning that the strain of pedio used in sour weapon will kill any other bacteria you pitch in a mixed culture. Sacch and brett are fine, but any...

2 months is too soon. I find my first generation pitches don't gain good complexity for 12-18 months. Hit it with some maltodextrin and some dregs of your favorite lambic and leave it alone for a year.

It's hard to tell in the picture but if it's fuzzy, it's mold. And if it's mold, dump it.

I think I make pretty good beer but I want to make great beer, all the time. At the end of the day, drinking 5 gallons of mediocre beer is daunting and I find myself reaching for something else. I'm not afraid to dump an okay beer to replace it with something great.

I've used Pilgrim a bit. I did a Best bitter SMaSH using only Pilgrim hops. I got a soft bitterness from them and a very english fruit character. A little too fruity for my tastes, maybe. I use them for bittering mostly now, though I just did an old ale that was dry hopped with pilgrim and...

I'll be 35 next month. I definitely can't throw them back like I used to. I drink 4-5 nights a week, usually just 1 or 2 beers. Once or twice a month, I'll throw 4-5 back or tackle a few high gravity beers. I always feel it the next day when I do that.

3 piece airlocks will experience suckback during temperature fluctuations (like when you cold crash). I use the S-type on all my sours and barely think about them anymore because they stay full enough for a year+

A wine thief is a cheap tool. If you plan on brewing more, it would be worth it to just hand it down to your sour and funky brewing. I don't know if would recommend pouring a sample out to taste it. That sounds like recipe to add even more oxygen to your beer.