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I think the lemony aroma in beer from coriander needs to go through fermentation to be really present as it gets biotransformed

In theory the notes come from the conversion and degradation of yeast byproducts, that's why when Brett is used as primary, it's not even half as expressive as when used as secondary yeast. From what I get from the literature and that short emails I exchanged, Brett only needs enough sugars to...

Brett doesn't need barely any sugar to show it's character, I thought so before I exchanged some emails with Nick from The Yeast Bay, he told me it only needs enough sugar to be alive and produce the needed enzimes to break other compounds already present, so at an SG of 1.002 it should work and...

I ferment at 36°C basically, so I get lots of fruity notes, but so far I'm not completely happy with it or the mix with the french saison strain, I still need to find a dried strain that can produce good farmhouse ales

I find Belle saison to be really fruity, apple and peach, but lacks depth in the phenolic department, french saison from mangrove works the other way around, so I just blend them 50-50 and it certainly gives a better product.

You can spice it up with whatever you want really, from spices to fruit juice

You can shave a barrel, rechar and still get some character from the previous beverage in it, Kilchoman has done that in the past with overwhelmingly flavoured red wine barrels, but they are actual professionals when it come to working with wood

I brew all pilsner too, which means that for me to be more efficient I only use pilsner as a base malt, I do 60, 90 and 120 min boils and never had an issue

This tartness is because kveik lowers the pH more than other Sacch families. So you have to mash at your desired pH and then adjust the pH to buffer so it's not as noticeable

That makes sense too, technology isn't the same either from 3 years ago, things move pretty fast in the scientific side of brewing

I feel you with that train, I used to work at a port and some days it was pretty awful dependent on what was being unloaded

Skare was studied initially by NCYC in the UK so it was them who determined it was a 2 strain culture (unless there's a typo). There's however the possibility that the original cultures has picked up strains since when it was first collected, it's been three years since then. Or it's a typo in...

Isn't Skare (the farm culture) already a 2 strain culture? Or there's a typo in the farmhouse registry? Maybe they sourced Skare that had incorporated new strains that weren't present at the first sample ever studied.

Is the smell sulphuric? Like rotten eggs? If so, give it more time, lager strains create more sulphur compounds than ame strains and some lager strains produce bigger amounts than others. I brew my "house" tripel with the Westmalle strain, you don't want to be close to that bucket for the first...

Well it can be no difference at all between an intentional one or an accidental one sensory speaking. But basically in an intentional one most times you know what's in there (except air inoculated beers), how it will behave and taste, you can even manipulate it through temp control, in the other...

I've never tried that yeast but it sounds that what you describe is more related to the temperature, at low temps saison yeast is way less phenolic than at higher temps

I will try that Then Belle Saison it is, with my Saison mash regime I can get it down to 1.000 SG. I can't find glucoamylase as no homebrew shop stocks it now and everything at eBay seems to be coming from the States which means expensive shipping and issues at customs. If I sour the wort...

My irish dry rye stout, it's carbonated at english cask level to simulate the mouthfeel you get from that serving technique

The Orval strain is the more available one, unless you have access to other labs, chances are you're getting this strain when ordering Brett B. I don't have access to maniacal, Escarpment, Omega, The Yeast Bay, etc (I did had in the past if I bought them from the UK but not anymore as they...

Then if you keep it cold enough once the beer is where you want, it should work for you.