Recent content by The_Dirty_Spring

Update on the WLP540 IPA. 7%. Mostly citra, some CTZ and Centennial in WP (2.5oz) and DH (6oz). DH at tail end of ferment (day 3). Around ten days in the sample was super sweet, so I elected to add a a half pack of S-04 to help it finish, ended at 1.012. Not all that hazy - appearance is more...

I'm very curious how it will ultimately turn out. Just took a sample at 48 hours, vigorous ferment that took off almost immediately. Smell is standard IPA fermentation (best aroma in the world). Taste is very bready, but not any of the unique bubble gum/juicy fruit flavors of TH. Just pleasant...

Any updates from folks trying WLP540? I plan to give it a shot this weekend. Starter roaring along now. Should I plan to have some S04 and/or T58 ready to throw in at the end to help it finish? Thanks crew!

Nate is watching and laughing...

Some other relevant intel from Nate's Instagram barrage today: Pictured: Curiosity 56 - "Amarillo, Citra, yeast stress, Classic thick hop saturation..." Pictured: Curiosity 70 - "Another blended yeast experiment..." Pictured: Mural of mission statement - "...simple is harder than complex..."...

Very interesting... I spoke to him at Sapwood in fall 2019 about all the fun action on this thread. He was super intrigued, said he'd look into it and work some experiments...

It’s not random if it’s one of four identified in the TH sample! Sure, that would seem highly unlikely. Just thinking through all possibilities for how and when those four strains got into the beer.

It doesn’t immediately shut down all other yeast activity immediately though does it? Especially if a tiny fraction. I guess I’m asking if anyone has tested its killer nature firsthand? Are there any biotransformative properties with that yeast? Could the blend of four be pitched together with...

Anyone ever pitched F2/CBC-1 with the S-04 in primary?

Slight diversion, but first a quick update on my latest attempt. I pitched the T-58/WB-06 with first dry hop at end of day 2, and the results were among my worst with the trio. Mostly it's boring, with little to no fruity esters happening, and I actually got a little hop burn for the first time...

Remind me, what is the origin of everyone pitching warm? Does anyone have evidence that is going to amp esters but not phenols? My latest attempt has so far the least (almost zero) clove after one day crash/carbing—this is first time I pitched at 64 instead of 72. Held 64-66 before rising up to...

I also thought of Azacca as one of the “readily available” hops. I don’t believe he’s ever mentioned using it—but that doesn’t mean anything. He has said he doesn’t like El Dorado.

As an unsolicited anecdote, Haze is why I became obsessed with beer in early 2015. Went out of my way on a road trip to visit late on a Saturday afternoon, place was a ghost town, and was poured a sample of Haze from the taps. Wow! I maxed out my can order--2 Haze and 4 Eureka.

Agreed! It's a totally unique profile among IPA out there. All he's divulged is Warrior CO2 extract on hot side: https://www.yakimachief.com/brewery-perspectives-with-c02-hop-extract/ - and also that it's made with "our favorite Northwest American hops" that "we currently have plenty of access...

Perhaps connecting the questions of “why so much Potassium in Tree House?” and “how do they mitigate hop creep?” - this recent note from the BeerSmith blog: Use Sulfites/Sulfates to Reduce Yeast Activity – While not an option for naturally conditioned bottles, you can consider adding potassium...