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Yea, I think that Scott Janish's book also covers this. If it doesn't, I guess that I don't recall where I heard it. I tend to dry hop on the colder side (50), but it can be a bit tricky with O2 mitigation if you get really cold. I mean, I'm sure some people have the ability, but I primarily use...

I don't understand what you're trying to say. I would have thought that I prefaced the thick haze "methods" with enough negative connotation to indicate that I don't do that. Also, if you're specifically suggesting to not do what Tired Hands does, I kind of don't know what to think of that. They...

Haze is mostly just dry hopping massively at the right time. Of course, some breweries go in weird directions with it, and you get straight murky stew. That's probably a combo of pushing the beer out quickly, high protein grist, and maybe even some finely milled grain going in. Flour in the boil...

That's a bummer. Cortez and His Men from their original location blew my friggin' mind

oh, hey! Thanks for the info. I'll have to look into all of it. Interesting to hear about the yeast. I know that they had been pretty tight lipped when they first started.

I don't use corn or wheat. There's a reason that the most prominent IPA breweries do not use LAIII. It tramples the hops. I think it makes a perfectly fine IPA, but it's more "second wave" imitation hazy IPA than the more classic NEIPAs. Too high FG and too many rich esters. I honestly haven't...

For sure not too much bitterness. I wait until the wort drops to 170, and then I dump the hops in. I used to wait 30 minutes, but now I do 15 max. I'm pretty sure everything that's going to be extracted has already done so in the first 5 minutes. I mean, I can't think of any high surface area...

My standard is 1.3 oz/gal hot side. I know some hops can provide more or less compounds that survive/get created in hot wort. Scott Janish has some info on that. I typically do Bravo, Chinook, Simcoe, Azacca, or Idaho 7 on hot side.

I couldn't disagree more with getting "bright and juicy" flavors from LAIII. It softens everything up, sometimes throwing vanilla-like flavors, and even S-04 let's hops shine a bit more. I've done Essex, Burton, Bedford, and Thames Valley. Out of those, I personally like Burton a good amount...

Those starters could just be for krausening, and have nothing to do with a yeast blend. My setup sometimes looks similar to that picture, and I'm not doing anything fancy with my yeast

Typical politics of the South, being really into "protecting rights"... Oh, wait...

After spending more time tasting, letting the beer warm, etc, I can't detect any yeasty or bready flavors that I would consider off. I can't taste any phenols either. Is S-33 not POF?

Not that I picked up at lunch time haha. I'll sit down with it more this evening. It's my first IPA with chit malt, so it'll take a bit of finagling to pick out those flavors from any yeast/bread notes. I carbed with S-04, so I was honestly expecting a bready tang bomb. Never happened though

Not exactly the point of this thread, but I made an IPA with Enigma and S-33, and I would 100% make this again. Loads of peach and orange. This keg will be gone in no time

The hard part about reading into Curiosity batches is that they're supposed to deviate from normal practices. I will say though, that the language used in Curiosity 100 does make it seem like they're blending yeasts. The thing is, if you take language from across all the posts, it's impossible...

Not saying that the approach isn't possible, but Scott and Michael have been playing with mixed yeast pitches for a while since the original results came out. It's possible that they heard about that particular approach, but it's just as likely that they've converged on it because it's easier to...

I'm not saying anything that's coming from a particularly strong opinion, but Monson wasn't exactly a tiny brewery. Many much smaller breweries do more complicated things. I also agree about the beer quality. However, the last time I had Treehouse, it seemed to have recovered. The first couple...

I feel like this thread, and the effort of the people in it, has never failed to disappoint. What a fascinating topic. Thanks for all the hard work @Clyde McCoy

I've been concocting a separate inline system for adding krausen at kegging, but this is much simpler. Great idea 👍

I had that happen when I used some fresh hops from my parent's garden. Turned the beer into a pretty decent Belgian-ish pale ale!