I’m using the Trinity Julius clone recipe referenced extensively in this thread. The two things I changed that appear to have made a big difference for me is to not airate the wort before or after pitching the yeast and don’t rehydrate the yeast. Works every time with zero clove or undesired flavors.
I didn’t aerate, which I totally agree is unnecessary for dry yeast, and didn’t rehydrate either, but I also stuck with the dry yeast pitching suggestion. I didn’t add a little extra.
Agreed. How is the beer developing in the keg over time? Any changes to the yeast flavor profile? Also how are you regulating temp and is it measured outside or inside the fermenter? Think you said 2.5gal batch right?
Very estery (in a good way) at first then after a couple of weeks the hops start to come forward. The body of the beer is very full throughout and the haze hangs around for months. Temperature is regulated using a temp controlled fridge and the probe is affixed to the outside of the fermenter with insulation surrounding the probe. I’m brewing 2.5g batches. I bought a very accurate gram scale specifically for TH yeast pitching too.
Very nice. When are you dry hopping? During, towards the end, or after fermentation?
3 days after pitching. I’d like to experiment with this timing though.
Interesting. That seems like a lot of yeast for a 2.5 gal batch. The SafAle packets recommend 11.5g for 5.2-7.9 gallons of wort. How are you calculating your yeast amounts? Seems to me you are overpitching by like 3.5g of yeast total. But if it’s working, then overpitching may be the way to go. Hmm
Those amounts are for a 1.075 SG, 3 gallon beer. I always aim for 3 gallons into the fermenter and 2.5 gallons into the keg. I’m using mrmalty for my dry yeast pitching recommendations.
1 to 2 days at ~45F. Usually, I brew on a Saturday or Sunday and keg on the following Saturday or Sunday. Most of the fermentation completes in the first two days.
So no phenols even in your gravity samples? I’m wondering if some of what I’m getting will condition out in the fridge.
No phenols in the gravity samples.
Another important factor is yeast nutrient. Which one are you using and how much?
Not using any nutrient. Don’t overthink what I’m doing. I skipped the rehydration because I was lazy and somewhat frustrated. I’m not using any extra steps other than what I’ve outlined. With that said, I’m happy to keep answering any additional questions you might have.
Interesting. I’ll report back in a couple weeks on my batch.
I just started going through this thread. I know this post was about a year ago but wanted to know if you rember how much of each yeast you used plus fermentation scheduleI'd just like to say thanks to everyone in this thread for all your hard work. I haven't come close to reading all the posts and likely never will. But I brew a lot of NEIPAs and I'm always tweaking my process and trying different yeasts. I just brewed one with the S04/T58/WB06 blend and I'm very happy with it. Granted, I also deviated from my typical New England base grist. But really happy with the yeast blend and definitely will be using it again.
