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I’ve been playing with adding a touch of Munich for a while and like the results. We discussed and experimented with that early in this thread as well. Vienna too. I did a pale ale with all Vienna some pale wheat and a touch of Munich 1 with good results. A tad dark but in the sun it’s an...

How’s that 104? Wonder what yeast they used in that one.

Wow probably sludge from the bottom of the can. Can be hoppy yeast and proteins

Which beers? How long shipping? I kinda agree. Got a recent Julius, Daze and V green. That house yeast is not that strong strong. It’s been a year for me so maybe my tastes have changed 🤷🏻‍♂️

I got sulfur from Eureka cans last year but who knows what yeast is in that.

So I made a couple starters from EQ beers. @Clyde McCoy i think you need to test that can you have. If it’s old let me know and I’ll send you a can I have. The starter is straight up hefe. They have to be doing something similar to TH yeast wise. Not exact but similar. They have also mentioned...

Or just using yeast and hops in a way to evoke mango. Has anyone looked into using valine and or L leucine?

I’ve done a bunch a beers with this combo with various percentages. Pitched T58 with initial pitch of s04, post pitch T58 12 hours, 24, and even 36 hours. Made good beers but not exactly TH. One with Simcoe hops was close and when the beers were fresh they reminded me a bit of TH. As discussed...

I’ve been saying this for a long time! Nate has even visited them along time ago. Pic on insta. They are similar but not exact. A starter I made with dregs had very strong banana. Has any EQ been tested? If not, let me know and I’ll send a can. Edit- didn’t see @Clyde McCoy has a can. If you...

Wb06 is more clove than spice from my experience. T58 in small % was not that noticeable for me depending on how it was used. I would have to look back at my notes but every beer with wb was not what we are looking for. The clove ruined it. I think we just need to experiment more and take risks...

No idea. I thought I read somewhere that he did. Maybe for pizza? I also did either read or saw in a video that Dean was saying Nate loves wine etc. Who knows lol

Also, what if Nate isolated a yeast from his yard or farm to use in their beers and throw other yeast in to protect it? It’s possible..

@Clyde McCoy @isomerization that have tested cans. We’re the cans kept cold the whole time or shipped across the US in the summer heat? Maybe this has something to do with what’s showing up in the cans? Maybe some yeast are dying due to heat?

If you really want to know, someone ask the brewer that just left Fox Farm in CT 😉

White wine as in slightly sweet and fruity. Kind of like a riesling.

I had one of the storm beers last year, I think it was hurricane and it literally had hop particles at the bottom of the can including a lot of sludge 🤷🏻‍♂️

Could be something “similar” to s04. I’m not sure if these tests are an exact match, @Clyde McCoy and @isomerization know better. There are some yeast that look similar in these genetic tests.

Have you tested an Equilibrium beer yet? I’m curious to see what that shows. I get that over ripe banana ester in some of their beers.

Yeah a hop cannon. They had one or two in Monson. The CBC or killer wine yeast could just be used to stop the other yeast. Pitch the primary yeast to get fruity esters and then pitch the killer strain after 12 hours or so to stop the other yeast from developing clove or whatever off flavors...

About the Beer: Spunding and Slurming Updates they could be doing something like this. Just because Nate said on Twitter they don’t spund or whatever doesn’t mean they don’t do something similar.