learn.beerandbrewing.com/courses/fidens-hazy-ipa - thanks for checking it out!

Most breweries are phasing out bottles entirely, so this isn't terribly surprising.

Simple explanation is that traditional saison isn't a big seller for most breweries, unless it's something like a Tank 7 and even that's probably slumped hard. So it's less juice for a harder squeeze, managing bottle conditioning and bringing in different glass all the time.

Whether bottle conditioning or serving a highly carbonated beer from the tap, it's going to take a little more effort. If making and serving great saison is important to you, it's not that hard to make it work, but you need to want to. No different than decoction in the world's best lagers

At what point do you try and lower the pH. Is it post boil just before pitching yeast?

​@@slaw38 right now, I only adjust pH of the mash and before my final dry hop, I take a sample, check the pH, and add acid with the dry hop if necessary. But you could also measure and make adjustments post-boil. You can expect the fermentation to drop the pH by about 0.5. As far as how much acid to add, I don't know if there's a way to calculate it like there is with the mash but I just try to figure it out through trial and error starting with a lower dose like 5-10 mL lactic acid for a 5 gallon batch and adding a little more when kegging if it's not enough. I don't personally need the pH to be exactly 4.3 but I try to target a final beer pH somewhere between 4.2-4.4

Great show by the way.

Also can you boil them? Sanitize vs Sterilize. Thanks