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One thing to keep in mind is this yeast will put off a lot of the saison funk and flavors at higher temps. I'm sure what you will get at these lower temps. I know people that have fermented tat 90+ degrees. My summer saison I ferment at around 85 degrees and just let it go however high it will...

Don't be surprised if you go below 1.008, As others have mentioned this yeast will do what this yeast will do which is dry way out. Both times I have used this yeast I hit 1.001

Normal fermentation.

I have done both. I used to dump it all in then I started reading about how to improve the final product by whilpooling and siphoning the beer into the fermentor. I have been using this technique for at least year if not longer. I have NO scientific evidence that one is better than the other for...

I think it will be good.

I make starters for most of my beers without a stir plate. I just give it a good swirl when ever I walk by it in the kitchen. It's not as efficient as a stir plate but I always get really fast starts to fermentation. I think you will be ok with one smack pack unless the lhbs is close by and you...

I've been experimenting with longer batch sparges to get higher efficiency. With two ten min sparges I was around the 70% range and with the extended sparges I am 80% range. I also started stirring during the longer sparge and haven't isolated the stirring part.

I batch sparge and do two 20 min sparges and I would imagine that the total sparge time heating water, vourlofing, draining, etc total time of 60 min. I have not noticed any adverse effects. Also I have used during a 90 min boil with no adverse effects. This is subjective of course.

Two primary way's 1. More mouth feel and a little less dry 2. Slighly less abv. The lower the mash temp say up to around 150* will produce smaller more fermentable sugars. The higher the mash temp 155* to 167* will produce larger and less fermentable sugars.

Continued to tweak the recipe. Here is the latest.. Recipe Specifications -------------------------- Boil Size: 7.54 gal Post Boil Volume: 5.72 gal Batch Size (fermenter): 5.00 gal Bottling Volume: 5.00 gal Estimated OG: 1.102 SG Estimated Color: 47.7 SRM Estimated IBU: 106.7 IBUs Brewhouse...

Yeah this beer will blowoff big time. Also I have always mashed all of the grain for the full 60 min.

The week between Christmas and New Years I will brew my Christmas beer for 2013. I would be interested in feedback and suggestions. The base recipe I have brewed before and it turned out very good. For this addition I added the Munich, oats, chocolate wheat and the flaked wheat. Also I will oak...

With that FWH additon you will get plenty of bitterness. Agree with hoppymonkey more flavor additions are always good.

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In addition to this information I would like to know what testing samples taste like.

Once fermentation slows and the risk of blow off is gone you can remove the tube and replace with a airlock.

I think I am going to do this real soon.

I wonder what this would taste like with alittle rye in it?

If you are really worried about it being ruined....just bottle it and send to me. I'll do a series of tests to confirm. :)

I too have made a few modifications. Mostly changed the hops to what have in stock. I have made this three times now and I plan on brewng this again either later this year or January.