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Could be anything honestly. Were guessing. Could be different grain, hops, yeast. Who knows.. Unless Nate or an employee says something, we'll never know. Supposedly they used a little Munich in Julius back in the day. Could be something different today. Same thing with the yeast. Nate...

It was clearer in 2013-2014 and went a little more hazy in 2015. Check out their Instagram.

I haven't been using malted oats recently but some people go as high as 40-50% I believe. Pale wheat is also good.

Hmm interesting. Ive never experienced or heard of this before. Could be possible but I never had this happen after moving kegs around. I think he needs to use more dry hops and some high protein two row and more malted oats/wheat. Also if using a conical, rouse the dry hops with c02 from the...

How many oz dry hop? and whats your pre DH and post DH PH? Also, how is your water looking? Could also be some oxidation. I've seen this in a few EQ beers that dropped clear from oxidation. Its weird and i dont know why it happens lol

Ok but this isnt the issue that Bailey is having. I use whirlfloc and my hoppy beers never clear.

Where did you hear that from? This is not true. If anything yes, he could have transferred some yeast but it clearing has nothing to do with transferring trub or yeast. Back in the day I would transfer a bunch of yeast/trub and use a clear beer draft system and the beer never cleared. Would also...

I've got valine and l-leucine as well and mentioned them way earlier in this thread. Only tried some on one batch but didn't have the best control then and there were fusels. There is no literature out there on how to use the stuff though. Any thoughts on amounts? Worth a shot to play around with.

Agreed, or they might be even using a entirely different yeast all together and not the ones were using. I haven't brewed in a while but Ill give it a shot soon and play around more with different yeast. I wonder if they are even naturally carbonating anymore with the amount of beer they are...

I tried the loral one. Couldn’t pick out the loral really. Tasted like every other TH double ipa. Not impressed. I recently got a bunch of different beers. They unfortunately sat out warm for a day so maybe this is contributing to it, but so far this haul has been underwhelming. Alter ego meh...

Great meeting you man! Thank you again. That pale ale Tachyon is amazing. Better than any TH pale I've had. Very unique. Same thing with the Spartacus one. Very solid beer. I know they use a lot of oats and wheat on some of the beers, but I think the Tachyon one is mostly pale malt and they...

Ugh Dude what time are you coming back!? and which way are you taking back to your neck of the woods? Would love to meet and snag a couple 4 packs haha

I've done starters with can dregs and have gotten strong banana like a hefe aromas. They once responded to my insta comment about yeast and they said its their proprietary yeast blend. I don't know if you remember but a few years back Nate showed up to their brewery and theirs a pic of that on...

Two Row, Carafoam, and maybe some Vienna or Crystal 10. Shoot for 7.5% Mash PH 5.2-5.4 Water of your choice lol water is a whole different subject. Galaxy, Amarillo, touch of Simcoe. Don't use too much Galaxy. Use enough in the boil and 6-8oz dry hop depending on batch size. 5.0 PH into the...

Yea I agree. The only beers I really get their signature character from is their double IPA's 8.2% +. I have to really try to concentrate to pick it out in the smaller beers and to me now its just a hint. All it is is isoamyl acetate. IE stronger in higher gravity beers naturally. Could be a...

From what I remember they pitched warm at like 75, kept it there for maybe 24 hours and then dropped the temp.

Pretty sure it was inside. You might have to go back and take a look.

In the very beginning of this thread a coupe guys were trying the trio and different ratios at 60-62.

We have NO IDEA what they start fermentation at lol. All speculation beside the pictures of the old fermentation temp control panel which was in Monson and most were set at 66. Same with their yeast, we have no idea what they are using.

Exactly. I use the temp probe inside my spike conical. I think I read that Omega says DO NOT go under 65 or 66 with that yeast. Warm that sucker up ASAP! and keep around 66 to 70.