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you guys do know that all the stuff from his blog is on the Hill Farmstead website right? No need to go to that other site and stop the page loading.

Over 20lbs of Apricots before I transfered 5 gallons of a 15 month old sour on top of them.

Strawberry saison

Don't worry, its all good.

Ok, so in your opinion he isn't using adjuncts like that. Thats fine. Your previous reply stated it as a fact, which it isn't. I have read through the whole thread, and there is only speculation. All I was saying is that based on my experiences, my opinion is that he is probably using...

I really don't think his website is the be-all and end-all of what goes into his beers. Shaun is notoriously pretty secretive, so it really wouldn't surprise me if something happened to be left out.

So based on nothing. Ok. I don't think anyone in this thread who has suggested that he may be using something like flaked oats had said that it's just as simple as that. But rather, it's one piece of the puzzle. Just like pH, water treatment, gravity, carbonation level, etc. All important...

based on what, exactly?

85% 2-row 12% flaked barley 3% thomas fawcett amber malt Beersmith calcualtes the colour to be 5.8 SRM.

It has been touched on a bit in this thread so far, but I think the importance of flaked something (most likely oats) is being overlooked a little bit. There is just no way you get haze like that, that sticks around without flaked oats, barley, etc. And obviously flaked grains are going to...

It was a pretty simple beer. base malt, rye, oats, and raw wheat. 1.046 to 1.008 in less than a week. Given more time it will drop a few more points. I definitely wouldn't bottle at that point. Obviously you don't get much in the way of brett character or anything more than light tartness...

I've done anywhere from 2 weeks to 6 months so far. 2 weeks was kegged.

a fairly aggressive pedio strain seems to be the common theme.

Edit: Double post

Just to add to this thread, about 2 years ago I put together a Saison yeast blend. It started out as Dupont, Trois, & build up bottle dregs form a bottle of Surette. Over the past 1.5 years, I've been repitching it over and over to see how it evolves. It has always produced a bit of acidity...

Sour Saison brewed with orange blossom honey & hibiscus

I have always had very good results just adding coarsely ground coffee beans directly into the beer for 24 hours prior to packaging. I have used anywhere from 2 to 8 ounces depending on the beer.

I believe somebody asked Phil, and he said that every beer they keg is force carbed. It really doesn't make any sense to be naturally conditioning kegs. Especially hoppy beers. Lower carbonation is definitely one of the things that contribute to a softer mouth feel.

I have brewed with Yuzu a few times, but never powder so i can't really say a good amount. An ounce sounds like a good starting point though, but why not add it at flameout instead? You can always add more before packaging if you think it needs it. Also, a 0.25oz dry hop will do absolutely...

Sour ale brewed with honey and citrus. Aged on oak for 12 months, then dry hopped with Citra & Galaxy.