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I never use starters. I refuse to. I consider it opening my beer up to oxidation, over heating stress, contamination, risking creating spoiled yeast that prefer extract to grain... Furthermore, I consider it brewing twice which I refuse to do. I guess my brewing method is so simple (biab)...

Belle Saison rocks. Never got banana or bubble gum, but that sounds awesome. I usually end up with spicy dry beer with a great mouth-feel. Agree with BargainFittings Saaz bitters, adds aroma, and stays the hell out of the way perfectly with this yeast.

My wine thief fell into my 60 gallon solero barrel and I couldn't get it out... About 3 years ago...

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Tiny piece of electrical tape on cap of each bottle. Blue is saison. Red is cider. Green is belgian dubbel. Black is Noel. Orange is sour. White is ambient. Put a piece of corresponding tape on your notes to remember which is which. When you brew same style take sharpie and put a dot on what...

I bulk age my Belgians and sours forever. I have a 60 gallon wine barrel for solera sour. I feel like I always need to repitch yeast at bottling. I've had to many flat bottles sitting for months and years in my basement. I've tried everything to get them to carb up, upside down, shake, 80...