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Because some lambics, like the aforementioned De Cam, are bottled still instead of carbed.

Well that's a relief. I'm pretty happy with the batch ... reminds me of De Cam's Oude Lambiek right now. Would be a bummer if something were really wrong with it.

So you think it'll settle out as the yeast floc back out? That seems plausible ... 🤔

PS — I primed with with carb drops (the ones that look like cough drops) .... could this be the sugar from the carb drops diffusing up into the beer from where the drops were on the sitting on the bottom of the bottle?

I brewed a batch a while back with Nottingham and bottle dregs from a few lambics & local sours. Bottled some with priming sugar and some without a couple of weeks ago. When I checked on them just now, all the bottles I primed have this odd gradient where they're darker at the top. Blurry...

Good point. If color alone is the goal, he could try adding Sinamar.

Looks like classic pellicle. https://www.milkthefunk.com/wiki/Pellicle

Because then you don't get the caramelization flavors from the toasted honey. The flavor is as much a goal as the color in a bochet.

Shot in the dark, but have you checked mash temp with a second thermometer? Maybe you're mashing lower than your think 🤔 🤷‍♂️

I've done a couple of bochets. When you go to caramelize the honey, make sure your pot is much larger than you think it needs to be. The honey will start to foam up like crazy when the water starts boiling out of it. Also, let it cool to below 212°F before mixing with the water so that it...

For just a split second, I read that as “...clove, coriander, Dr. Pepper....” and it sounded like the weirdest dirty chai ever. 🤣

Dark Ale experiment with 100% Briess Traditional Dark DME. Somewhere between a brown ale and a porter to my palate.

Regarding the pits, Milk the Funk has a pretty in-depth discussion: https://www.milkthefunk.com/wiki/Soured_Fruit_Beer And also: https://www.milkthefunk.com/wiki/Glycosides#Cyanogenic_Glycosides

Anybody use this in a recipe yet? https://parishrice.com/ It's a high-protein, low-G.I. rice. I assume the different mix of carbohydrates resulting in the lower glycemic index would still get converted in the mash, but the higher protein could have an effect on foam, mouthfeel, etc. Thoughts?

Cracked open the last bottle of my Saison Zambrée (Amber Saison with Zamba Hops). Conditioned 329 days in the bottle. Still got a firm bitterness from the hops and lots of peppery phenolics from the BE-134.

That website didn't list a price, but a quick Google/Amazon search for similar water kettles suggests you can probably find an all-in-one brewer in the same price range.

Brewed 7 May 22. Briess wheat & pils. 5 IBUs of Idaho 7 (because I had some handy). Bootleg's Sour Solera. Secondary on 250g/l of cherries & a bit of mango. Nice brett-y leather and restrained sourness. About 6½% ABV.

From your page on 5-lb cylinders, "You can expect a full 5 lb. CO2 cylinder to last for 8-10 five gallon Cornelius kegs." From the page you linked, "A 15 pound Carbon Dioxide cylinder will last for 20-30 five gallon Corny Kegs once it is filled."

Given the overall shape of the keg, I think you're much more likely to collapse the sides of the keg than reinvert the dome.

Have you thought about using Lallemand Farmhouse instead? I haven't tried it yet, but they bred (i.e., non-GMO if you're worried about that) a yeast for Saison-y flavors, but it's STA negative. https://www.lallemandbrewing.com/en/united-states/product-details/lalbrew-farmhouse/