Recent content by TheHairyHop

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  1. TheHairyHop

    Isolated Yeast (Tree House): How to Identify and Characterize?

    Small breweries have a very strong motivation to minimize cost. The more yeast you need to buy actually makes it ultimately cost less per unit sold, thereby impacting your profit less. The smaller your batch, and the less yeast required, actually ends up costing more per unit and affecting your...
  2. TheHairyHop

    Isolated Yeast (Tree House): How to Identify and Characterize?

    They started very very small. I don’t think this logic applies
  3. TheHairyHop

    Isolated Yeast (Tree House): How to Identify and Characterize?

    The topic of what temperature pH is measured at has been discussed to death. The only time I’ve seen threads basically locked on this site has come from some of those topics. People get angsty af over it. The only point that matters is that when I target a mash pH of 5.25, my problems with S-04...
  4. TheHairyHop

    Isolated Yeast (Tree House): How to Identify and Characterize?

    After aiming for a mash pH of 5.25, my problems with S-04 went away. I’ve never measured KO, but I think it should calculate out to like 4.9. Research has shown that a higher KO pH results in more ester production. Completely out of my ass, but I would bet it also results in increased organic...
  5. TheHairyHop

    Isolated Yeast (Tree House): How to Identify and Characterize?

    Aiming for a final pH is not the same as mash or kettle. But if you don't like it, then you don't like it. I found it changed profile drastically once I was adjusting before the fermenter
  6. TheHairyHop

    Isolated Yeast (Tree House): How to Identify and Characterize?

    do you adjust your mash and/or kettle pH? I used to hate s-04, but adjusting my pH really fixed the issue that I was having
  7. TheHairyHop

    Isolated Yeast (Tree House): How to Identify and Characterize?

    Yea, the shaking is more to get the dry yeast in suspension and not just caking on the bottom than anything else. I ferment in 5 gallon corny kegs as well. Closed transfer to fermentation purged serving kegs. So, yea... not sure. Thankfully, I just wasted Wakatu instead of something more...
  8. TheHairyHop

    ANYTHING by Aslin

    Aha, I appreciate the sentiments. For better or worse, I've grown a bit accustomed to experiencing more opinions than on topic advice at times
  9. TheHairyHop

    ANYTHING by Aslin

    Sitting at that bar and having Laser Raptors and BSB was just a good time. I had been hesitant to try them out, because about 1/3 reviews was complaining about yeast sludge or hop burn, but I never got anything except great IPAs. I think that, a lot of the time, people can hope that there's just...
  10. TheHairyHop

    Isolated Yeast (Tree House): How to Identify and Characterize?

    Hm. Maybe? I don't have a stone or anything. Just filled up the 5 gallon and shook it. I guess to be clear, I'm less making a statement about the underpitch itself, and more just coming to the conclusion that I apparently can't treat it like my other pitches
  11. TheHairyHop

    Isolated Yeast (Tree House): How to Identify and Characterize?

    I just did another split batch of S-04. I'm pretty sure knockout pH is really important in avoiding the tart, bready flavors that I had (and hated) in the past. This is my second or so batch adjusting pH, and the beer is nice. One of the kegs, I pitched at a rate half of the other. This was a...
  12. TheHairyHop

    ANYTHING by Aslin

    I must have caught them in the sweet spot. Fortunately, I never got hop burn from any of their releases. I think that some of these posts are missing something here. There's no need to go over the basics (I guess it depends on your definition) of brewing a NEIPA. Aslin was/are doing something...
  13. TheHairyHop

    Isolated Yeast (Tree House): How to Identify and Characterize?

    I just assumed it was too much DO, but yea, it could have been proper fermentation. I don't know how long it took. I used to live in New England, but I'm in Colorado now. Someone else will have a better answer to that
  14. TheHairyHop

    Isolated Yeast (Tree House): How to Identify and Characterize?

    I think that Burton is incredibly underrated. You make a good point there at the end though. A lot of it is process related. Maybe what I was doing was really pumping out the rich, overpowering esters of LAIII. I would have hoped something would have come out resembling TH by now after all my...
  15. TheHairyHop

    Isolated Yeast (Tree House): How to Identify and Characterize?

    First, apologies if the reply came off as curt. I probably punched it out on my phone during a too quick break from the lab. Secondly, if anyone can let me know the secret to getting good flavor out of Conan, I'd love to hear it. It's always just been fairly neutral for me. With regards to...
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