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Makes sense! So possibly prior to c44 they just capped the tank at the end of fermentation to get a bit of "free co2" and so they could throw that silly "naturally carbonated" marketing term on their growler, and c44 they experimented with krausening? Either way, it has nothing to do with...

Curiosity 44 was the first beer they utilized spunding on according to the description. Prior to that I specifically remember Nate stating on his Twitter they don't spund when asked about that and another time he stated that they carb to specific co2 volumes in the brite when someone had...

It was never a HUGE body booster for me. This grain bill and the finished beer water report was from 2 years ago and I've moved away from such high % carafoam since then. I ditched it completely for awhile since I was able to achieve long lasting meringue-like head and sticky lacing using only...

12 lbs Rahr 2 Row 2.5 lbs carafoam 1.068 OG

Fwiw I had a Ward Labs report done on a finished beer of mine brewed with a water profile built with RO consisting of nothing more than Na, CaCl2, and SO4 additions and it had near identical potassium levels (1177) to TH, so it's certainly possible to get those levels from the malt bill alone...

I thought about the bright possibility as well, but one would think a more accurate response would be along the lines of "certain beers are blended, certain beers are not." The response given sounds a lot more like sometimes they do but it's not necessarily standard practice. Makes sense to...

Sounds like blending isn't out of the picture but not necessarily apart of the normal process. Guessing it's more for consistency sake than anything. Anybody know if this is standard practice in a commercial environment?

And why is that? I constantly mash at 158f and whitbread and 1318 both bring an all malt OG of 1.065-1.075 with up to 20% carafoam down to an FG of 1.012-1.014. The trio went down to like...1.008 and it was terribly dry.

Somewhat off topic...but what temp and pitch rate do you have success with s04 at your brewery? I've given it a couple shots lately and have not enjoyed the results. I can confirm getting bubblegum esters from it alone as well, i just find s04 to really dull down the hop flavors and aroma and...

This was actually on his twitter....I think he was just sharing an Instagram memory. The Instagram I'm aware of is treehousenate but I didn't see this post on there.

SABCO fermenters which were part of their SABCO brewing rig.

Completely agree. Wasn't stating that the starters implied anything...just found it interesting. They could be liquid starters, dry yeast starters (didn't think that was a thing,) the speise, etc... The subsequent picture posted next to that rig was a carboy clearly labeled as green, so at some...

This picture is from Nate 5 years ago now. I know the yeast starters could be for anything but it's interesting to see the starters in the context of the dried yeast conversation.

Good to know...thought I read that here. My second attempt I did dry hops in the keg with cbc-1 and priming sugar. Smelled and was tasting great, really "teeehouse-y" going into the keg (minus a hint of that t58 spice) but once carbonated that one was even more phenolic than the force carbed...

I've tried twice now with 15% and 10% t58 on solid recipes that I've brewed several times over the last couple years with 1318 or Conan and the t58 beers are not even close to hitting the NE IPA mark. Super dry, no mouthfeel, weird "spicy" yeast finish. This yeast has to be a conditioning strain...

Another option I thought of regarding the conditioning yeast(s)...I recall while on a tour of a rather large commercial brewery (Boulevard) while watching the bottling line run they mentioned that they add just a touch of new yeast and the smallest amount of sugar to the already carbonated beer...

I asked nate on Twitter if they only naturally carbonate (as listed on their growlers) or if they force carbonate anywhere along the line, but he has not responded. From what I can tell from various pictures in the brewery, beer is going into the brite tank at 32f, and is being held in brite at...

Being that we are getting such a noticeable presence of t58 even pitched at such extremely low ratio suggests that t58 grows and gets to work very fast. This could be beneficial to o2 scrubbing during refermentation. Although i still don't understand why they would be pitching additional yeast...

66f. Same temp they are using at the brewery.

I just kegged up a hoppy blonde (all citra) with a blend ratio for s04/wb06/t58 at 60/30/10 and I am getting a very prominent amount of the juicy fruit bubblegum esters present in Tree House beers. I am picking up the slightest bit of spice which I've never got in any Tree House beers, albeit...