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I'm in Peoria, AZ.

Sending out a Large Flat Rate box today. I'm getting about 17 lbs of fruit in there. GTG

I've got that book too and haven't gotten that far yet. I'll check into it. I burn the outside of all of mine first and the skins do get really shiny. Thanks for the heads up. GTG

I've never heard of this, can you elaborate or point me in a direction where I can find this info? Thanks, GTG

Yes, that is correct. Thanks, GTG

Prickly pear fruit are coming in nice this year and are really tasty. I've contacted those that have indicated interests in the past. Full Medium Flat Rate Box shipped for $27.00 - appro. 7 - 9 lbs Full Large Flat Rate Box shipped for $35.00 - approx 11 - 13 lbs Let me know if you're...

You've picked a great time to move out here. Good luck I hope it goes well.

Email them through their contact form on their site. My questions to them were passed along to Tyler King, their head brewer. He was very helpful and informative for me. Be aware that they have a proprietary yeast that they won't give much detail about but he did confirm fermentation methods...

Yep, sound s like the 3724 was not done yet. It likes more heat after a few days, and I'm not sure I would run that strain less than a month before bottling. Thanks, GTG

I would cool the wort first before putting frozen juice in there. The frozen juice will have oxygen in it that will be released and contribute to hot side aeration. Thanks, GTG

Does anyone have any of this left laying around or know where I could order some? I made a really nice dark saison with it last year and would like some more. Mine was all eaten by brett b though. GTG

Thanks, GTG

I would make sure you have someone monitor your airlock or use a blowoff tube in a bottle or bucket of starsan. Thanks, GTG

Two years ago the brewmaster at Blvd. told me that they use the same yeast on all their Belgians. Differences in taste are due to the different fermenting temps. Thanks, GTG

With 644 you won't get horse blanket. It typically makes tropical fruit in primary.

They are 11 oz bottles if I remember correctly.

Nevermind, just saw the temps.

What temperature did you ferment at?

I've used them successfully with a carbed cyser.

Back to the original question - If you wanted to reuse oak to preserve bugs then do not boil, sterilize, etc. Just save the oak pieces in a sterilzed jar or a bag in the fridge until you're ready to use them again. Bugs do go deep into the wood and will grow more of themselves once introduced...