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That thing is awesome. I want to go to there.

I use one. But I still use a temp controller. I also had to bypass the thermostat to cold crash. The advantage is that I can fit a carboy in there with no problem. A lot of the mini-fridges have a large compressed hump and door shelving that gets in the way. It also has a glass door which lets...

It's 3724. I've been playing with it for a few months. The first few runs I started at 75 and finished at 88-90. The last few batches I've started at 80 and finished at 92-94, and I get a better profile. No fusels at all in the finished product. I also ferment without an airlock for the first 5...

Any word on Amarillo this year? Better than last?

Looking real good.

I use a seed germination mat. Waterproof and only ran me about $11 on Amazon. I brew lots of saisons and regularly ferment in the 80s/90s. I wrap the carboy and mat in down vest to help maintain steady temps in the fridge.

Let's keep it friendly folks. Brew on.

Well, he said it was a saison so the FG predictions for those yeasts are usually pretty far off. 1.006 sounds about right.

Yeah, heady looks like a yeast starter if you pour into a glass and let it sit. You get a nice little cake.

The floccing yeast probably pull some hop particles out of solution. But on the upside, the last bit of fermentation will scrub out any oxygen associated with adding the hops.

I kid. I kid.

The Nelson, ginger, and yeast mix to give it a papaya and grapefruit profile. No actual fruit was used.

I have a saison that I really like, made with a light touch of Nelson and ginger. It's really nicely balanced but probably fruitier than your typical saison. Would you suggest entering this in the regular saison category or as a specialty beer?

Ha! Not having their **** together by brewing a visually appealing beer! Love it.

Sales dropped when they reduced their timeline? Did people perceive a drop in quality?

Yeah I remember liking it the first time as well. I think I've just had too many great saisons since then, and when I go in thinking farmhouse ale and taste big Trappist esters it just throws my tastebuds off. It also just tasted like it was fermented too hot. Kind of a mess of flavors.

Had a Tank 7 for the first time in a few years. Really rough, medicinal ester profile and some muted hops. Tasted like bad homebrew. I also don't know how the can call it a farmhouse beer when it's fermented with westmalle.

I would drop the crystal to 3-5%. IPAs typically work well with no crystal because of the higher OG. For an APA I think a small amount works without being sweet. If you did something like 3% C20 and 3% flaked barley or wheat and did .75 BU:GU it should be pretty balanced with enough body to...

Interesting. I think pitching the Brett hot might be your culprit. The saison yeasts can handle it but the Brett might perform better at regular temps. So your inclination to wait until the bulk of fermentation is done would probably be the way to go.

Yeah that seam looks like a great place for bugs to hide out.