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Steep at 150-160

What yeast did you use? What flavor are you looking for? Normally the saison's are just left since we are looking to taste the yeast contributions more so than the hops. That being said you have a pretty neutral setup there so anything you dry hop with should show well.

Isn't it amazing how fast we devolve :)

No, nor would I =consider it. I enjoy sage in cooking and like it more than most, but it is not a flavor I would find appealing in beer.

Man,I just cannot see this being good.

Looks like a great pale, nice and fruity.

Even the worst head I ever had was just wonderful;)

Forgot to add, if you can find them, use aged hops. They still have the anti-bacterial quality but lack the bitter flavor. I have some I effectively aged myself but you can find them for sale as well. Hopefully someone will chime in with where to get them.

For lambics you need to think in the 12-18 month range. They take a long time to make and get the flavor developed. I highly recommend the book Wild Brews it will take you on the whole journey on how to make them. Other than that your schedule looks okay, I would wait to add the fruit until...

Yup, lots of clove with the 3711, I use it for holiday beers, I like the Belgium strain for most of my saisons

I do a Citra based FHA/IPA every 2 or so batches. I do love it. I find the French strain has too much clove for an IPA'ish and prefer the Belgium for it. I use the french strain whenever I add fruit (like cranberries) to the set-up.

So I brewed what I'll consider my take on Fat tire, I wanted a bit more of the biscuit and no so sweet so: 2.5lbs Maris Otter 1lb Victory 1lb Biscuit 1/2 lb Crystal 20L 6oz lb Cara Munich 1/2 oz US Pearl (60) 3/4 oz Czech Saaz (60) 1oz Williamette (15) 1 gal @ 120F soak for 20 +1...

Looks like yeast rafts. grab a sample and test it with a hydrometer if it has been 3-5 days. If not wait that long and then sample. If the wort is still at SG then you need to re-pitch, if not let it ride and let it go.

I think I just peed a little laughing so hard.

I've never seen it that thick, but I have had several that clump together and grow right before the activity gets going, then it turns into a snow storm. I've thought about setting up the webcam on a gallon jug and doing a time lapse say every 5-10 minutes to film it for sh1ts and giggles. Sure...

There are really so many ways for an infection to begin. IIRC the general issue is keeping O2 away from the beer and that should help keep its growth from spreading too much (assuming you have a large local colony around naturally) Honestly, I would do a good bleach rinse of my equipment prior...

Just how vinegar-y is it? That is, does it just have a vinegar background or is it straight vinegar? I agree that it is an infection, however do not throw it out. If it ages well and gets good and vinegar-y it makes for excellent cooking and excellent gifts for other cooks. I've had batches of...

I'm pretty sure that makes you lucky! My Lab's tail is pure hell and does more damage than most of his chewing.

I noticed the same thing in my young brett munich, primary with belle saison, but as it ages past 2-3 months the saltiness goes away.

I'd say go for it. The level of contamination is so low as not make a difference. To all the nay-sayers I hope your kids never swim, you too, if you are concerned about contaminates think of what is in the body of water you use (pond, ocean, lake, swimming pool).