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Looks good from here. The citrus from both will complement each other, the Cent. will provide the classic IPA backbone and the Galaxy will add the tropical fruit notes and let you know it is something special. I'd stick with the white dex if only for color purpose. I agree the brown sugar would...

Not in my experience. I don't make all brett beers I always have some sacc. in them, if I include the brett with the sacc. in the primary I get more flavor from the brett over secondary only addition.

I'd cut back the Magnum to 1oz for 60. 2oz is going to make it VERY bitter. I realize you like hops, but I don't think you will enjoy that much bitterness. Magnum is a very clean bittering hop that does not add much hop flavor and only bittering when used for the 60 boil. I also think you have...

some yeast just clumps with the trub. May repeat in the future it may not. Nothing to worry about though.

Normal dry hop is 1oz for 5gal (19L). 2oz max as beyond that you are not adding anything compared to the amount of hops used. I'd opt for 1/2 oz of Magnum or Warrior for 60 as the bittering hop, then 1oz at 30, 15, and flameout with the Palisades and 1oz dry hop.

You won't get the same funk from using it only in the secondary, with less to consume it will have a different response to the wort and not be as intense. Very dry is par for the course with brett. It has the ability to consume even the more complex sugars that regular sacc. cannot. Short of...

Dry hop with Bermuda perhaps? No really, I've never gotten a grassy taste from hops, however I've been lead to believe that the US Columbus, cascade, and other "C" hops will do it. After many batches of IPA's with those hops even with long 3+ week dry hop schedule I just don't taste grass. Could...

Yes, you have it correct. Once you have reached FG when you prime it will carb nicely.

So I emptied 8 bottles and added some brett to the mix to see if I could clear that odd taste. Turns out it formed a pellicle. seems my brew was infected hence the taste. Brett won't make the pellicle but pedio will :) I'll let her ride and see what brews.

Not really. The sugars from the blueberries will be fermented out no matter if you use them in the primary or secondary. The only way you will keep that sugar is to kill the yeast prior to addition of the berries or filter the yeast out. Either way, in order to carb it from there you will have...

This is a good way for you to try brett. You will be able to get a good handle on the profile that the brett will give you without adding anything much else. BTW what brett are you planning on using? There are several very different strains.

One of these days I'll do a time lapse film of this phenomenon, its just neater than sh$t I think to watch. I use it to teach younger kiddos that yeast is alive and beer is alive. My son tries all the beers we drink (little sip) and his grading is pretty spot on. I remember doing this with my...

Yes, because it will add to the flavor profile No problem with that. no need to do that, if you want more brett contribution just pitch the brett when you do the initial pitch of the yeast. no, not really, the brett will pretty much tear through it all and make a higher alcohol beer if you...

That is just break material clumping together. I've seen it many times with all sorts of yeast. don't worry about it, once fermentation gets going it is going to look like a snow storm in there when it all starts moving around.

which will also mean a thinner mouth feel. Depending on the recipe you may want to add lactose to add both a bit of sweetness (won't add much) as well as some silky feel to it.

+1 to bottling at normal temps. The only need to get it up high is so it will develop that flavor profile as well as to keep it from sticking at +/- 1.030. Once it gets past that you are safe to go back to room temp and bottle.

One of the nice things about saison is that since it is a farmhouse beer just about anything goes so long as it is lightly hopped and you use good yeast. A good base of pale malt, some 5%ish hops, and 1lb of rye should do just fine. If you are doing extract you will want to do a mini-mash to get...

I've had it that way in Italy and it is quite tasty. Really any good wheat beer and banana juice is great. 1/2 and 1/2 is a little much for my taste, but 1/4 to 3/4 is great.

local yeasts can throw a lot of scents. The one I cultured this spring is a heavy banana smell and very light to no flavor contributions. Obviously it will make a great hefe, maybe. I'll do some more in the fall, I'd like to get a good local saison strain.

Man, to be honest, I'd leave it as is, let it do its primary in the garage at 85-90 degrees for 10-15 days and enjoy. I love many hops but for my saisons I just ferm hot and drink them as is.