melville
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Rahr 2 row and carafoam?
with 5% Vienna and 3% C10, yes.
Rahr 2 row and carafoam?
Finally got my hands on some fresh J as well some Tornado and Eureka with Mosaic. Personally I get the twang and tartness at the very end of these beers. I think however its balanced very well by the high FG. The beers Ive made and have had that use 1318 and finish thy high are way to sweet my palate and dont really resemble TH beers.
More random thoughts.
1. Maybe (amongst other reasons) they ferment at low temps in an effort to reduce the twang/tart thing that S-04 brings.
2. Use of a "money" hop a hop they use throughout their core beers that helps add signature flavor that we might confuse with esters. Was listening to a podcast where the brewer of (greenpoint, LIC, or Equilibrium couldn't tell whom) said they use Cascade in just about every beer. (We know Nate is partial to Warrior extract for bittering and flavor additions on the hots side for example).
3. Julius: "mango, peach, passionfruit, and a melange of citrus juice" Mango, peach, and passionfruit are consistent with other Tree House descriptions that include Citra and Amarillo. Cascade=citrus. (Used to have an all Cascade IPA. Julius was All Citra IPA. Amarillo is one of Nate's faves.)
4. Speaking of extract, started using that like 7 beers ago huge improvement to the bitterness profile of my beers, wish I could find other hop varieties though.
This is exactly how I feel. You want these beers to be FG 1.014+ so that twang doesn't turn tart. If you've played w/ these yeasts, you'll immediately recognize what's happening in the finish of these beers.
(of course the issue is this trio attenuates like crazy).
CBC-1 isn't the highest attenuation, correct? The natural carbonation addition could up the FG
I consistently get 80% with the core trio which makes mashing temps difficult, only in that I find it hard to believe that they are mashing at 158F. I haven't checked how CBC-1 changes things, but probably should.
Current fave ratio is 87/10/3 and ferment at 65-66. Initial dry hop when pitching yeast. High chloride.
CBC-1 isn't the highest attenuation, correct? The natural carbonation addition could up the FG
So a few observations Ive found through my experiments:
Melville - How is your latest attempt where you switched around the ratios?
Current fave ratio is 87/10/3 and ferment at 65-66. Initial dry hop when pitching yeast. High chloride.
Any new updates on any of your guys beers?
While it was already deduced and theorized, I can confirm that TH does naturally carbonate some of their beers. A friend relayed word that he saw a brewer (not Nate) add 8 bricks of dry yeast to one of the smaller brite tanks tonight. He couldnt make out any packaging information.
That is all. Carry on.
I think I'm going in this direction. How high are you going on chloride?
I'm going 150ppm Cl and 75ppm S04 and holding 50% of the chloride back as kettle addition.
Largest FV is 240 from what ive read... 4000g of yeast would roughly equate to carbonating a 240 batch but thats still on the high end compared to how much fermentis recommends for a 5g keg. And supposedly this was a small bbt. Not a pro brewer so Im sure I could be missing something.
Turns out after further examination today, it was in fact a fermenter and not brite tank. Sorry for the confusion! Maybe this can help with initial pitch rate though? I havent used dry yeast so not as familiar.
Turns out after further examination today, it was in fact a fermenter and not brite tank. Sorry for the confusion! Maybe this can help with initial pitch rate though? I havent used dry yeast so not as familiar.
So 6:1:1 ratio would equal 75:12.5:12.5. Correct? Anyone try this ratio?
I did a batch 90% US-04, 7% WB-06, and 3% T-58... I was quite disappointed with the results. Very little clove, banana, or spice. Just bready from the 04. Ok hop flavor (12 oz citra was used)
Then, I did a batch 45% US-04, 45% US-05, 7% WB-06, and 3% T-58... I was even more disappointed with the results. Absolutely no clove, banana, or spice. Tasted like I used hardly any hops at all (12 oz of citra was used)
For both batches, they were fermented in a controlled environment and the temperature average was 66 degrees during primary (1 week) and 70 degrees during secondary (1 week).
I would say that 7% WB-06 is hardly enough to get anything significant in my opinion and experience. 3% for T-58 might be too small to get anything significant as well.
My next move would be to increase the percentages of the 06 and 58 but the question is what percentages would be appropriate? An idea that came up is to do the biggest batch possible (about 12 gallons) and do six batches of fermentation and just change the %'s by 5% in each to get a lot of data. What does everyone think?
PS - Malt bill is strictly 90% 2 row and 10% carafoam
I did a batch 90% US-04, 7% WB-06, and 3% T-58... I was quite disappointed with the results. Very little clove, banana, or spice. Just bready from the 04. Ok hop flavor (12 oz citra was used)
Then, I did a batch 45% US-04, 45% US-05, 7% WB-06, and 3% T-58... I was even more disappointed with the results. Absolutely no clove, banana, or spice. Tasted like I used hardly any hops at all (12 oz of citra was used)
For both batches, they were fermented in a controlled environment and the temperature average was 66 degrees during primary (1 week) and 70 degrees during secondary (1 week).
I would say that 7% WB-06 is hardly enough to get anything significant in my opinion and experience. 3% for T-58 might be too small to get anything significant as well.
My next move would be to increase the percentages of the 06 and 58 but the question is what percentages would be appropriate? An idea that came up is to do the biggest batch possible (about 12 gallons) and do six batches of fermentation and just change the %'s by 5% in each to get a lot of data. What does everyone think?
PS - Malt bill is strictly 90% 2 row and 10% carafoam
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