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Didn’t the latest testing by famous last words only identify three strains? Not sure if he found a fourth like CBC or F2.

I remember earlier in this thread someone mentioned that they saw someone pitching a brick/bricks into a tank at the brewery. Could have very well been wb-06 during dry hopping. Interesting! Or.. I mentioned this before, however, I did not try it yet, but krausening with a wb batch.

Nice! How was Julius? Also, after drinking these beers, any thoughts on Wb and how it “might” be used?

Also in the new curiosity beer they talk abou this - Notes: For this curious exploration into the art and science of hoppy beers, we experimented with further stressing our yeast, much like Curiosity Seventy One, to coax exclusive and intriguing fruit esters from fermentation. Besides pitching...

To me wrench yeast esters are totally different than TH. Can’t even compare imo. Pretty sure they use a LA1318 or similar. This is supposedly from the wrench recipe - Yeast Pitch healthy, highly viable, expressive, low-flocculating english ale yeast strain (there are several that can work for...

Also off topic but we talked about this way back in the thread.. for heck of it I propped up some yeast from an EQ can. Straight banana, banana bread and slight clove. Interesting.. the starter tasted and smelled like a hefe to me.

When and how much are you adding? Also, what benefit has it provided to your beers?

Which Malts have you been using?

I pitched 7grams total for 3 or 4 gallons. Need to check notes. Trying to follow the suggested pitch amount on the packet. So I may have underpitched. I’ll give it another shot soon with your rate at three gallons. I believe it was like 9grams total?

Been keeping things very simple. 150-155 mash for 60 min. pale malt and carapils. Boil for an hour chill to 75, pitch dry yeast and after 24 hours cool to around 63 for the remainder. Will have to check my notes but been using .5 to 1 tsp of bsg superfood for 3-4 gallons 15 min left in boil.

Yes no rehydration or aerating. I’ve also been using a very accurate gram scale since the start of this thread.

Back to the yeast.. after drinking various TH for almost a month now and tasting my experiments with the copoitched yeast trio, I’m still not convinced the hefe yeast is used or pitched at the start of fermentation. I could be wrong of course, but every time I’ve included wb, I always get faint...

I still don’t think TH is using wb in the start of fermentation, that is if they even are using it at all.

Interesting. I’ll report back in a couple weeks on my batch.

Another important factor is yeast nutrient. Which one are you using and how much?

So no phenols even in your gravity samples? I’m wondering if some of what I’m getting will condition out in the fridge.

I brewed a batch last Thursday. 4gal of wort in the fermenter and the same yeast percentages as Trinity. Total yeast was 7g for 1.067 wort. Pitched at 74 and tried my best to swamp cooler the beer down the 64. My fridge had two kegs in it so I couldn’t use that to control temp. Dry hop and...

Interesting. That seems like a lot of yeast for a 2.5 gal batch. The SafAle packets recommend 11.5g for 5.2-7.9 gallons of wort. How are you calculating your yeast amounts? Seems to me you are overpitching by like 3.5g of yeast total. But if it’s working, then overpitching may be the way to go. Hmm

Very nice. When are you dry hopping? During, towards the end, or after fermentation?

Agreed. How is the beer developing in the keg over time? Any changes to the yeast flavor profile? Also how are you regulating temp and is it measured outside or inside the fermenter? Think you said 2.5gal batch right?