Search results

The paper hopped at a rate 9 times less than what the brewery does. I wouldn't call that a moot situation. That's nearly an order of magnitude less. Additionally, there are often synergistic effects where near threshold levels of compounds can increase the perception of each

http://scottjanish.com/survivables-unpacking-hot-side-hop-flavor/ "... beers were brewed with Simcoe, Citra, and Mosaic in the whirlpool and tested for final concentrations of the various isobutryic esters across multiple yeast strains and found that SafAle S33 and SafAle K97 retained the...

You're not overthinking it, because, in my mind, the WB-06 still doesn't make any sense.

I got so much twang from just keg conditioning with S-04 krausen that I thought it was infected for a second

Your process looks like it's spot on. I recently switched brewing systems, and I've been disappointed with every batch. I miss being "dialed in"

Yea, slowly but surely is still something. TH beer gets traded around too much to not be hearing about exploding cans. Could the killer yeast have a 100% success rate? It doesn't actually kill the yeast right? So, I would imagine that the occasional gusher is inevitable. I don't know. Maybe I'm...

Yea, this is kind of what I've been thinking. I just think of all the hubbub around White Labs and their issues, and I don't entirely believe that the yeast coming out of TH's conical is pure. Not that I don't believe it could be a blend, I would just want to know what a 500g brick of S-04 looks...

Very interesting. Thanks for the link! EDIT: I can't get it to load, but it might just be Chrome

Hmm, yea. Both might be necessary in order to rule out any outside introduction. In the case you were talking about, yea, Bells might be a great example. Apologies for the skepticism, being doubtful of a result is definitely the first reaction I have, probably because of the conservative nature...

I was intending to point out that it's not a dried yeast from the same supplier, therefore it wouldn't be a good check on purity. Knowing what commercial brewery supposedly uses just S-04 is the hurdle though

I was referring to the difference in results between the two different testers. I did miss where 3-5 cans were tested. It does seem that something similar to a control could help the deduction process. Since Bells uses a house yeast, I don't know if that would be the best example. But, I do...

I have also been wondering what a 500 g brick of S-04 looks like plated out after 2 or 3 generations. Any contamination from the source will have expanded. My previous comments in this thread come from considering the results of the two analyses. Whenever I repeat an experiment at work, and I...

I read your statement about the two beers being extremely similar as such. It's not always easy to interpret a forum post exactly as intended.

I guess that's where my palate differs. I don't think that TH beers are extremely similar. I find a distinct difference between every beer. It's a positive input cycle of perception. If the esters were a big deal, they would all taste the same to me, but they don't 🤷‍♂️ EDIT: To clarify, I very...

I never did, and I still don't. I think that they're just getting a lot of character from their hops that other people aren't. I've never opened a can of TH and said. "this smells like a damn hefe!" or whatever that blogger said. I haven't been on HBT that much, but it's kind of interesting to...

I never got to take FG or pH readings of their beer, which is a shame. I'm not sure if San Saba would be a good representative of their IPAs, but it's certainly possible that they are inflating their FG to increase mouthfeel. I've made a few IPAs with green apple puree (trying to see what Tired...

This is a post

As an unintentional benefit, krausening/speisse/sugar additions have been nice for me with regards to saving CO2. I haven't had to fill my tank in months now that I only use it for transferring and serving

Most Tree House beers finish below 1.014, and they're nearly the king of fluffy IPA mouthfeel. The trend of NEIPAs finishing above that is incorrect practice IMO. For example, I never had a NEIPA (New England is my first home) with lactose in it. In Colorado, it's pretty hard to find one...

I think that there is more than one thing going on for the mouth feel. From my experience, HF beers do not universally have a fantastic pillowy character. The lower FG ones tend to be missing the full experience. While I'm not insisting that a decent FG is mandatory, it sure helps.