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I found an interview with the brewer recently that talked about the yeast. He said they started with a saison yeast and added some bacteria from one of the labs and then just let it go from there. So it seems they copitch the house mix at the start of fermentation. Not sure how they keep it...

Yeah, that's one of the few posts I've found of homebrewers working on it. Not a ton of info there either though. Sounded like it came out too dry due to the Wallonian.

I'm interested as well. I've noticed my saisons (draft only) loose some character once they drop clear. They start with a big spicy/fruity yeast profile, but the flavors are much more subdued after a few weeks. I get a more singular pear-like aroma while some of the saison character stays in the...

Any info on this beer would be appreciated. It's a mixed culture saison. Definitely has saison yeast, Brett, and LAB, though I'm not sure if it has lacto or pedio. I'm guessing that it's pedio just because I don't get any of the yogurt aroma I usually detect in lacto beers. That said, it's one...

If you're already fermenting just avoid swings in temp. You'll probably need some conditioning time as well. 75 ambient means it probably shot up to 80+ right off the bat. Give the yeast time to clean up the best it can.

One session I attended at the CBC was about costs of opening a brewery from three perspectives. Shawn Lawson was there to give the "boot strap" method. His upgrade from a 1bbl blichman shed set-up to a 7bbl system cost $250,000... and that's with zero employees. Here is another breakdown they...

1.004 sounds about right on such a big beer, although it could go lower. Just make sure you use a healthy pitch and control temps to avoid fusel production. The typical schedule for that yeast is pitch at 68 and ramp to mid 70s. You might consider adding the honey after the fermentation starts...

We're a subsidiary of British Airways?! Where the flip are my buddy passes?!

It really wouldn't take that much effort to post a couple of times thanking everyone for the interest. From the sidelines it seems like they are more interested in sending these out the door than addressing problems. Then again, I don't run a startup.

That's interesting. I would have though such a low mash pH would increase attenuation and lead to a drier, thinner beer.

I've been looking into small batch (3G) 120V electric recirc BIAB. Can anyone recommend a prefab controller? I'd like to balance economy vs durability. I'd just need to run a pump and a basic element with the control to do step mashes. Thanks!

If it's yeasty,I would condition cold. Other off flavors, ones that yeast can clean up, benefit from room temp aging.

Well done! Looks great!

I would not recommend over pitching; it can lead to fusel production.

I'd just recommend treating your sparge so the pH is below 6.

It's been a while since this thread was alive but how does everyone like their unibrau? Looks like an affordable entry level system.

So my only hesitation with the GF is replacing parts in the future. If I pieced together an ebiab I could replace just about any part easily. But it seems like if that elements fails you're out a couple hundred bucks.

What do you use in your black Saison? I tried a dark saison recently with D90, aromatic and a touch of caramunich but I didn't like the way the dark fruit character mixed with the yeast spice.

Not sure. I would set the stc to 3*C with the fridge on max and it wouldn't make it past 9-10. Anyway, it was super easy to bypass and now it sits at whatever temp I tell it to.

As someone said above, bitter orange is very different from orange zest/peel. I'm not a fan of the bitter orange flavor; it does not add a bright, fresh character.