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Exactly. If I did it over again, I'd have Spike or SS kettles.

Par for the course. It took a long time for them to answer me even after I had made my purchase.

Communication is a big issue for them for some reason. It's been like that from the beginning.

There won't always be obvious signs of infection. What I would say is that there was ample time for exposure when it was put back into the kettle. Lots of surface area there. This is the primary reason I don't secondary beers. At the homebrew level there isn't much reason to. IMO there was...

First one for me! Taking on a Munich Dunkel first then plan on using the cake for a doppelbock. I've got some catching up to do with brewing. Just finished a new 5 tap keezer I need to fill. Haha

This thing is awesome! Thanks for creating it Jay! Helped me with keeping temps perfect! I brewed a Belgian ale first but will be using it to keep my lager temps stable soon!

Haha def 30L..... for now! I'll be ordering one of these! Looks like it will be perfect to lager some beers. Temp usually isn't high on my priority list with Saison brewing but I'm brewing a lot more German beers now days so this will help tons! Heading to place my order! Cheers!

Hey Jay! This is awesome! I was about to send you a PM on here but I'll ask it here just in case anyone else is wondering. With the probe being 14" do you find that it is sufficiently submerged in the 30L fermentor for a 5 gallon batch? I'm thinking that's plenty but just making sure. I'll...

Those temps will be fine. Personally anything over 30C with 3711 gets weird and medicinal for me. I know others have done it but each time I do it has that same characteristic. I like 3711 for room temp fermenting because it doesn't need high temps. I don't use it often but when I do its for...

Yeah that's right. I remember reading about that. I've only used 566 once but it went with brettanomyces. I may need to revisit it. Right now I'm just flooded with yeasts to use.

WLP565 and WY3724 are both DuPont strains but I've used both and gotten different beers and I think others have similar experience that they are different. But, both from DuPont. 565 us drier and has more pepper and light tartness. 3724 usually gets some bubblegum and more fruit flavors for...

I have seen this. It may be more of a yeasty smell but then it drops out. I don't get it as much now with my strains in the later generations but I've gotten it before.

Mélange FTW!

That looks phenomenal.

I do a great deal of yeast blending. My current favorites are: Wyeast 3726 and WLP585: Great for slightly tart beers and great with citrus fruits. Wyeast 3726 and ECY08: Just monster attenuator. Not sure of the blend any more as I just harvest and repitch or feed my starter. Wyeast 3726...

I'll have to see if my guy can get me some more HF stuff. My stock of JK is getting low until I'm back out there in June. I know I have a couple Civil Disobedience and Dorothy on the way from HF.

I drink Saison more than any other style. Whether it's homebrew or commercial examples. I'm quite obsessed with it actually. Some of my favorite commercial Saisons are: Jester King Das Wunderkind! (my all time favorite) Hill Farmstead Arthur Hill Farmstead Anna Haw River Rusted Plow Crooked...

Ahhh my bad! Yeah council may not be doing anything with Pedio you could be right. I just brewed my Vieille Saison a couple weeks ago. I usually pitch saison yeast and some commercial blend then let is sit 8-12 months before I blend it in with fresh beer.

Pedio is definitely present in some blends. Some contain lambic beer. I don't know about theirs in particular but there are definitely commercial examples of fresh saison blended with beers containing Pedio. I have personally done this as well.

Blog post from Browne and Bitter about Biere de Coupage that may interest some of you folks. http://www.browneandbitter.com/2016/02/biere-de-coupage-some-background-and.html?m=1 Also my last entry had some Biere de Coupage action if you'd like to take a look. Working on another post soon...