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  1. S

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

    Damn, I was just there wed. I can't go again, can I? BTW, I have 5G on day 6 of fermentation going right now. I used 1 vial of 'London Fog' along with 3g each of T-58 and WB-06. Simcoe and Citra. Smelling and looking good. It was at 1.017 this morning (thanks Tilt Hydrometer!) and I'll do...
  2. S

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

    Hi all, been following this thread for a while. fascinating! any chance that this potassium based extract is responsible for the very high levels of K in alter ego? instead of KCl. https://www.hopsteiner.com/wp-content/uploads/2016/02/SS_08_09_Pike.pdf
  3. S

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

    Isn't it possible that the blending of FV's could be done for consistency/quality reasons. In other words, they combine different fermentations of the same beer. That way variations in the fermentations are averaged out and the beer is more consistent day to day, week to week. Just a thought.
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