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Also one could argue that not having any spice, clove, or banana is a good thing?

Do you have a pic? — just curious what the visuals are like for 10% Carafoam. I definitely notice WB-06 at 7% and up. Don't notice at it 2.5-3% which is where I'm at with the last batch.

That would seem high to me, but for all we know this could be a batch of Bright and all be S-05.

Interesting, I've seen this somewhere else... what's the thinking there? (and how would this effect mash ph, acid adjustments — I've just been adding my additions to the water before the mash)

I think I'm going in this direction. How high are you going on chloride?

Definitely better this way than the other way around. I'll likely bump T-58 up a pinch and bump wb-06 down a hair further.

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.

And again, I don't find them uniquely ester driven and I don't pick up on any real distinguishing malt character, but you do notice something right at the end of every core beer.

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).

with 5% Vienna and 3% C10, yes.

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...

Galaxy, El Dorado, Simcoe. Very tasty and my softest effort yet. Went with 225 on the Chloride.

Seems far more likely that those are indeed their temps vs a daily routine meant only to troll customers with a zoom lens.

For this batch pitched at 65F and maintained at 65F for first 5, then 70 for a day.

And by soft, I mean fluffy, the opposite of crisp, pillowy. On a scale of 1-10 HF and TH are like a 15, and I'm at 7 or 8. This is really my only current obsession right now, just haven't found the "this one really weird trick" to get all the way there. (yes I know, likely not one thing, but I'm...

Anecdotally, this last batch, I had to pitch a bit lower because I was using the leftovers from the previous batch, and I also lowered the percentages 7% T-58, 2.5% WB-06. Tastes really good and I don't notice anything weird.

Couple of random thoughts. 1. Hill Farmstead, crazy soft. Tree House, crazy soft. HF force carbing and TH is not. 2. Pitch rate might really matter with these yeasts. Doubling your pitch rate means doubling the amount of WB-06 and T-58 in a given volume of beer even if the total percentage...

I've taken to doing the first DH with this trio at roughly 24 hrs. By 48 hours these guys have done the vast majority of their work and one thing I've noticed in going through my notes, is that when I miss that "peak" the beers visually aren't the same. Schedule now is DH at 24 and DH #2 by day...

I just use the middle range of Fermentis' suggested pitch rate which is something like 2.25g/gal.

I mix the sugar with water, toss it into the keg after the transfer along with a keg hop addition and CBC-1 and then purge again.