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It's available now, I believe.

Time to coin a name for that! Automated Passive Honey Dissolution/Addition ? ;) It's probably less the yeast, and moreso the kinetics (movement) of the solution leading to the honey dissolving. Of course, the yeast and CO2 are what cause the movement.

Miraculix is correct,y something with wheat/barley/spelt and ClarifyFerm/Clarex would need to have a "gluten reduced" or "processed to remove (?reduce?) gluten" product label. There would still be a very low level of gluten in it. That said, I still use it in my beers in general so that the...

Crush grain??

Pretty sure that any liquid will kill them, as they can't fly. Only issue could be suckback. I've observed dead fruit flies floating in: starsan, vodka, water, sourbeer, regular beer, etc. Sour Beer seems to attract them the most.

like this? https://www.brewhardware.com/product_p/biabbottom15.htm (also sold in 13 and 17" diameters)

As a not-a-lawyer who likes to be specific, I'd recomend that we look at the actual words: personal or family use. I would guess that the word use has a different meaning than the word consumption. The TTB CFR expands on that (https://www.law.cornell.edu/cfr/text/27/25.205) Additionally...

Not quite. While some states may still have bad laws, generally it's completely legal for almost all non-commercial uses. https://en.wikipedia.org/wiki/Homebrewing#Legality For example, I can give anyone my beer, but I can't sell it to them. I can take it to a bar and sample it out. I can...

To be fair, you did serve them 6 samples of the same beer, from cans with different manufacturers ;)

Not double-check the MFL connection tightness at the disconnect when moving a serving line from a 10PSI keg (standard carb), to a 20PSI keg (saison). A month later, I noticed about a gallon of beer on the floor of my keezer, and a sticky mess of dried foam at the MFL connection. Took an hour...

Unequivocally "No", it is NOT a brett strain. It was gene sequenced back in 2014 and shown to be sach. They renamed it to "WLP644 Saccharomyces brux-like trois" and also identified a similar brett which is now sold as "WLP648 Brettanomyces bruxellensis Trois Vrai"

Fruity ale yeast that a performs well at high temperatures: WLP644 . Makes great fruity IPAs. Not so great for malty clean ale styles.

@RPIScotty is right about the mash temps. traditional tripple would mash for fermentability, you mashed for body. I have had good "imperial blond" ales that are basically a high-body tripple, but it isn't my preference.

Your mash temp will a consideration here. For best attenuation, 145F then 156F seems to be a popular schedule (I've never personally bothered with a beta rest as you did, but it couldn't hurt). T58 attenuated least in my belgian/trappist yeast experiments, but it still hit 1.014 at medium...

I agree. I have done multiple sid-by-site tests of the belgian/french/trappist/abbey/saison yeasts. Of the dry trappisty yeasts, Lallemand Abbaye is the favorite (fermentis abbaye/BE-256 was second). I've tasted ok results from T58 in kettle sours, where pH inhibits character. Otherwise, I need...

Green Flash puts cedar wood in it, or ages it in cedar. That's where the name came from. Additionally, I've heard that some hops, like Polaris, have mint/wintergreen-ish characters.

Agred. You may need to look up and do "extended maceration" for some of the more full reds, though, to get a super-fast excellent wine (instead of just good). The generic instructions seem to result in insufficient tannin extraction, so some might seem unbalanced toward the sweet side.

At this point the thread may as well be renamed "blond/golden ale base wort for experimental variations" ;)

I think you may seek this: http://www.milkthefunk.com/wiki/Alternative_Bacteria_Sources#MTF_.22Reverse_Kettle_Sour.22 Put unhopped boiled wort into fermenter, pitch lacto for 1-3 days, add yeast, done. Optionally add a pinch of noble hops to inhibit the lacto when desired.