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Saison made with leftovers...

Absolutely.

If you haven't already moved it out of primary, don't do it yet! How long has it been in there? Give the yeast some time to clean up after itself. Rushing things is the biggest mistake you can make. You're not the first person to ferment too hot and get an off smell/flavor or two, but I...

I like this thread.

Sorry it took so long - I missed this somehow. My Centennnial are moving slow this year and not looking nearly as healthy as I had hoped. I'm not giving up hope, but they're definitely not ready for cuttings! I'll keep you posted as they (hopefully) progress! Best of luck to everyone growing...

It will effect your beer greatly. As mentioned above, you absolutely need a way to heat your fermenting beer. Another way to do it is with an inexpensive aquarium heater and a trash can. Works wonders.

I can't speak to the science behind it, but there's a world of difference between nice, fresh coffee and coffee that's been boiled for 60-90 minutes. I'm sure it's been done - but probably not by the same person twice.

I've never used any of those yeasts so can't comment on them - but give them time. They're all still very young!

...the fact that the third batch is the most sour could point to some sort of bug though. What I described with WY1968 does not get increasingly sour with time.

I wouldn't chalk it up to infection just yet... What yeast strain did you use? I use WY1968 for all my British beers and it can have a sort of 'twang' or tartness in the finish of the beer that I wasn't accustomed to when I first used it. I was a little worried about it at first, but I've come...

Weyermann Pale Ale Malt & Cascade SMaSH...

Good call on Total Wine. There's one in Norwalk too, just off of 95.

Sip of Sunshine is brewed at Two Roads in CT, by Lawson's. That doesn't mean that it's easy to come by though! Stores that come to mind are the Madison Wine Exchange in Madison, The Bottle Stop in both Newtown and Torrington, and Valley Discount Wine and Spirits in Ansonia. These stores owned by...

Don't dump it yet! Is it an acetic (vinegar) sour-ness or just really tart? I agree that you should bulk condition until the yeast drops. It could take a while with US-05 - but unless it tastes like vinegar I wouldn't do anything but leave it where it is.

'January' Strong Bitter. Very tasty...

I've been researching in vain for something to back up what I wrote...I guess it's one of those things that gets said so often I took it as fact without checking for myself. My bad for perpetuating a myth. You learn something new everyday...

Congratulations on your first brew! Most extract kits tend to finish a little bit higher than the instructions would lead you to believe, but that doesn't mean that yours won't go down more. When you get the same reading 3 days in a row, it's safe to say it's finished. But be patient...

Yeah definitely wait, but it sounds like everything is fine. I'm sure it'll turn out great.

The hardest part of homebrewing is putting those bottles somewhere and forgetting about them for 3 weeks. But you just have to do it! I agree that banana and hot alcohol flavors suggest a warmer-than-ideal fermentation, but there's simply no way of knowing what you're beer can and will become...