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isn't 4 GP about what is needed to carbonate the batch?

speaking of attenuation, are you worried about carrying over the WB06 into the (relatively) under attenuated S04/T58 batch?

T-58 isn't the most attenuative of the 3

This thread made it to the big time https://www.themadfermentationist.com/2018/01/american-oat-ale-brew-day-dry-hop.html?m=1

My guess would be pilot batches. They always have two or so beers available for draft that are new or rare. I have no clue what those vessels by the canning line could be. Maybe speisse? There's just a lot of guessing to be had. I'll take the space to make a point that it was never tested that...

I may have pictures of the old one, but I'm going off of the new one. I can't upload my pictures because hombrewtalk contracts the forum out to cavemen who don't know how to automatically resize picture files.

I really don't know if this has been mentioned (I assume it has), but they definitely do have a row of small fermenters next to a row of much larger vessels

it's possible that it's flavors from hops as well. I get lots of bubblegum from Lone Pine's Tess, and I'm not entirely convinced that they are doing anything fancy with the yeast. The last batch of Tess dropped almost crystal clear, and it still had the bubblegum nose and taste

It's confirmed that the Alchemist blends HT, so I don't see scale as being an argument against blending. Not saying that it confirms that TH does, just that the point doesn't hold much water. As far as transferring without O2, my biggest recommendation is to ferment in kegs. If you can't do...

sweet. I've been meaning to do this, but I'm on my single hop kick right now, and adding new methodology is just a distraction at this point. so you're only doing WB-06 in the small batch and S-04 and T-58 in the larger one?

I assumed that as well

if you daisy chain your serving keg to your fermenter, you can use the constant CO2 output to purge the serving vessel

Yea. About 3.5 to 4 gallons go in and 3 comes out

That being said, I will say that your point has merit. Many breweries are really pumping in the hops for their newer IPAs, and it doesn't always work out. There's certainly a select combination of yeast, hops, and methodology that yields a superior product. Number one complaint is harsh hop bite...

With due respect, I have to disagree. My friend lives in Sturbridge and also commented on the lack of flavor in Julius. It's probably just teething issues. There's not much to really look into here. Switching systems is expected to cause a problem or two. No idea. It's probably a bit risky...

I should add that I also switched to BIAB with this, and I've gotten brew days down to 4 hours or less for everything

My cheap and effective switch to stainless is to ferment in corny and serve in 3 gallons. I just bought two 3 gallon kegs, cut a dip tube and got a filter for that down stem. I have enjoyed this immensely. I can then ferment in a temp controlled mini fridge and the 3 gallons fit in so many more...

you would lose the same volume of air unless you fill the receiving keg to a higher pressure than it started at. I guess that it's possible that you could consider the fact that a higher pressure would keep volatiles in solution, but my ignorant brain says that it would be a lot less gentle than...

I've been considering just doing all of my dry hopping with my carbonation gravity addition. I just wish I could somehow transfer to the serving vessel without losing aroma via the open gas post. I also don't want to transfer to the serving vessel with no fermentation activity left

For better or worse, there is sometimes a bias against the new. Maybe I'm too quick to embrace change. There isn't a very intuitive way to measure that, however. I do agree that Aslin may be at the top of the game with IPAs in regards to intense flavor. Treehouse has actually been a bit weak...