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How has it performed for you. I was able to go from boiling to 59°F in 3.5 min on a 5 gallon batch. Took a bit longer on an 11 gallon batch. About 10 minutes, but it was at a big brew event and the hose was split 3 ways.

I have used Santium hops exclusively in a couple of beers to date. A saison and a Belgian Pale Ale. Both turned out very well. If you are looking for a subtle, noble hop flavor/aroma they're great! Closest to Tettenanger, if I compare to hops I've used before.

Zombie thread!

If I were you, I would bottle as is. If when you are drinking it you think it should be sweeter, you can always add simple syrup to taste. Kind of like Berliner Weisse.

I like to keep crystal/caramel malts under 5% in this style. I hate tasting sweet caramel in my beer. 70%/20%/10%, 2-row/Vienna/Munich 10L makes a great grist for an APA.

I pitch one pack (no rehydration) into aerated wort and get a very balanced hefe flavor profile. Bubblegum, banana, clove, and even citrus when young. My malt bill is more of an American Wheat at 50/50 White Wheat / 2 row

Search INISBC in these forums and you will see several threads about them now. I have started a few, just to start getting the word out. I have met with both of the guys who own the lab and they are awesome. They typically answer any questions you may have within 24 hrs.

Chinook and Dr. Rudi planted on May 27. The Centennial is coming along a bit slower, but still looking healthy.

I wouldn't worry too much about aeration from the the mesh bag on the end of the hose if you can get it down to the bottom of the vessel you are planning to transfer to. However, the fact that it will be a "tertiary" concerns me, as you are bound to introduce O2 every time you transfer. If you...

It doesn't help you now, but next time put your mango mush in a dry hop bag made of a fine mesh. I have been doing this when adding fruit to beer and it has worked out quite well.

Results?

So, any results on your saisons? I am very interested as it seems that the "Mt. Adams" blend and the 3031-PC Saison-Brett Blend, available starting in July 2015, are the same blend. From WYeast: Keep us all up to date!

Awesome, Gnome is one of their strains that I would like to try in the future. Between work and family, brewing gets pushed to the wayside more often than not. My next project (August sometime) will be to give their 003 Colorado IPA yeast another go. Apparently, the one I attempted to use...

Anything from Epic in cans. Escape to Colorado IPA is one of my favorites

I haven't tried it yet, but I don't think I'd lose much if any. When I brewed with it, it was outside and in the mid 60's F. I think having 15 or so gallons total helped with maintaining temperature stability. I won't be brewing for a couple of months, but I will definitely report back...

Four layers of reflectix all the way around and on the top. Very effective for my 10 gallon BIAB setup (25 gallon SS kettle). Full volume mash lost only 1 F during a 60 min mash. Opened at 20 & 40 min to stir and take temps.

https://www.homebrewtalk.com/showthread.php?t=510340

Late update: I ended up using the grain bill from post #4 and both beers came out excellent. The Kölsch yeast took it down to 1.011 and the Saison worked all the way down to 1.004. I have since been splitting batches and pitching Saison yeast on anything I make. The latest is wort from an...

It's ALIVE!!! Two weeks after pitching the dregs, there is something going on in there. Is it the start of a pellicle? Brett yeast rafts? Anyone? Bueller?

They'll still work, just way slower. If you wanted it to remain stable, consider filtering, pasteurizing, or possibly campden tablets to inhibit any yeast activity.