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Ah great info about the temps. I was planning on doing it as a way to use hops (flavour/aroma) more efficiently as compounds from the whirlpool would get blown off during the fermentation (especially during a hot saison ferment).

I can't really say at this point. I will update in this thread in 2/3 weeks when I know. It shouldn't deliver any bitterness really as hops need boiling temps to extract the alpha acids (I think this is correct but there could be slight extraction at 90c). I would be interested to hear any...

Actually more like a litre of hot beer in the hop tea I think.

I have 3 gallons of Brett saison which is getting 40g of 'Idaho 7' hops in 500ml of the beer (heated up to 90 degrees c) and left for 30 mins. I'm also dry hopping with 90g of Idaho 7. There are some threads on this subject with mixed opinions, some love it some don't. I'm looking forward to...

I'm doing a hop tea for the first time next weekend for a saison. I'm using beer which will be about 90 degrees c. This will be my first hop tea but surely you would want to use beer (as to not water the beer down) and add the tea just before bottling (as to include volatile aromas). I was...

I add acid beer to some of my saisons before bottling and you would be surprised at how much impact a small amount can have. Did 10% of the total volume recently which gave me a tart saison. I'm not measuring ph so this is just going off of perceived but I've read the same opinion before on this...

*apart from Norwegian kvass. But I'm sure lots of commercial brewers must have fermented saison strains at this heat.

I've read that jester king and a couple other good saison/sour breweries ferment the French saison strain at 29/30c. I just moved a saison to secondary which when in primary was wrapped in a towel and had an ambient temp of 33c due to the middle of the Aussie summer. With the rule of thumb that...

Can't see the pic mate, can you upload it to the post instead?

Wyeast Brett b gives a really funky primary ferment after a couple months in bottle but generally I don't think you should expect funky beer from Brett primary.

Bitterness and sourness clash (is the general consensus) so keep ibus quite low

Yep you can, after all it's just another kind of yeast. I don't know as much as others but Brett actually likes to be kept at cellar temp. Keeping it in the fridge can damage it. Only problem for you is that your Brett will be mixed with Wlp590 but that's not nessesarily an issue.

Your idea sounds great, here's an article which has info on what temp to toast your wood as well as a brief paragraph on other woods in beer. http://www.homebrewfinds.com/2015/03/guest-post-toasting-your-own-wood-chips-by-matt-del-fiacco.html I really like the idea of using different woods but...

I agree to the above, I enjoy the sour hour and look forward to it but after the 20 mins of ads and then listening to them talk **** about stuff which is either off topic or personal and then... the random full length songs they put in??... there is hardly any time for the actual content (which...

Good stuff, nice range of different varieties too

With my saisons and Brett beers I've been bottling once the gravity is down to 1.002 and then put in thick glass bottles with priming sugar edition on the low side. Apparently it takes 4 gravity points to carb a beer to within the normal range, so I've actually done this with a Brett saison...

It sounds like you know a lot more about yeast than me but my advice would be to just ignore the beer for the first month. Would be keen to hear how it goes though.

I've just bottled a spontaneous fermented lambic style beer with wheat extract. Funkiest beer I've ever made, great Brett aroma. Also I've heard extract loses its fermentability for sach as it gets older, so that would be good for long term food for bugs.

Sorry you definitely want hops in there, ibus aren't essential if you can use aged hops.

You definitely want some ibus in there, especially if your not killing the lacto like in a sour mash beer. I had the exact same thoughts as you with two of my first sour beers. They turned far too sour and are undrinkable on their own. (Great for blending with other beers though.)