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Cold crashing wouldn't work because its "bottle" conditioned with Conan, those sugars would be consumed. Fermentation temp schedule for Belgian yeasts tend to start in the upper 50's to low 60's, ramp up, cool off to condition, then finally cold (32F or below) to crash the yeast out. Probably...

I'm particularly excited about brett c and drie, and think the bacteria sounds like trouble.

I think that system/process info would be useful, both in terms of recipe formulation and communicating results. Lets say, for the sake of argument, that they whirlpool 15 minutes, rest 15 minutes, take another 30+ to knock out, losing only a few degrees in the process. Drastically different...

Chad Yakobson has reported good results using brett to convert butyric acid (bile) to ethyl butyrate (passion fruit), but that it could take a long time.

I'll admit I busted out the popcorn on this one, so I might as well add something constructive. I'll keep it to beer. Well, mostly... M'lady was my inspiration to start this hobby, though if she could take it all back she would. Her taste is mostly for cider, wine, and stouts. I started by...

Problem is the amount of time the ambient temperature takes to cool the beer. By then the air around it is very cold. It stays cold, continues to cool the beer, so you end up down around 60F even though you only wanted 65. Set the differential down to 1 degree. That way the temp swing is...