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Resurrecting an old thread, but dry hopping increases pH. Without taking this into account, dry hopped beers are often lackluster. Maybe the lower pH from S-04 and the higher pH dry hopping are the perfect match?

There's no fun without Saison, I really like brewing with diastaticus. So I design my process and choose my equipment accordingly. To sanitize my bottles, I bake them in the oven, so that will never be an issue. For bottling I have a dedicated set of bottling wand, tubes, etc. I also use...