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From a syringe into the kettle. It’s hop extract.

These are dark brown and is like hop grease. I only added 2mL of hopshots at the beginning of the boil. Maybe from that? I’ve had this in past batches as well.

Hey guys, have any of you using a lot of hops in the kettle experience these small brown balls? See the pic. If you smear them between your fingers it’s straight hop oils. Any idea why this happens? This is not making its way into the fermenter.

Have any of you guys had the recent bottled Julius? Been hearing a lot of buzz about this batch. Looks darker from the pics too. Anyone try a touch roast malt in ipas?

Agreed, I felt the same way. It also eventually cleared.

Could use this yeast to get closer in terms of replicating their house taste. Possible blend of split batch with another yeast. Pretty cool that they can remove the POF gene. Wonder if it’s possible to do this with other yeasts at home. Can they mutate over time to get rid of that gene or does...

Has anyone on this thread or on HBT successfully used a Belgian yeast or any yeast to only produce bubblegum or banana? What about peppery and not clovey?

I've said this before, but what about using amino acids to increase esters? Valine and or leucine. There are extensive papers written on that stuff. I tried leucine once with t-58, 33 and 256 with some strong banana, however, ferm temp was too warm and I got some fusels.

When I chill my conical to around 50-60F this happens during warmer months. Could be anything.

Bioglucanase® TX is a high performance glucanase enzyme system derived from Trichoderma reesei which contains hemicellulase side activities. It is used to improve run-off and filtration for grists containing high molecular weight glucan, or for grists containing a portion of unmalted grains. hmm

There's a TG thread on this forum and people in there are saying that the KS uses 007 and not s04 FWIW.

Not concluding but just thinking outside the box. We know that flavor is not coming just from just s04. At least I think that. Yes maybe it could be one of the yeast but it’s not what is contributing to that TH flavor. Again unless it’s a specific malt or hop or a combination of all. I think the...

Even so, that was 2014 and no TG beer tastes anything like TH. A lot has changed since then I'm sure. Even if they had their house flavor (yeast) back then, you think Nate was gonna give away his secret to another brewery?

Yes! I agree with your post on page 96. Might not even be s04 even tho it might look like it on the DNA tests. We should ferment with those other suggested yeasts. Here some yeast to try: WLP570 WLP644 WLP540 WLP500 WLP400 WLP028 - Melon and pear esters? Dennys Favorite – for malt and mouth...

Nice! I forgot to mention that Sap has dropped almost clear and still has that TH nose. Possibly some kind of Belgian yeast that creates that bubblegum ester that a lot of people have been tasting for years. This might be what contributes to their house taste. Not just s04. There are so many...

I understand everyone has different tastes. I was drinking a Sap last night from 9/22 and there is no way that the esters from that were mostly S-04. So unique. Unless that house flavor just comes from a certain malt or hop. We’ve all messed with S-04 for some time and no one has really hit the...

Have you drank many TH beers?

We’re wasting our time with s-04 etc..

I think it adds color, more malt flavor, maybe some sweetness depending on mash temp/yeast. Try it out you’ll see. I add around 3-5% I think. Would have to check notes. 6-7 srm with this batch.