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Check out this thread. Pretty interesting regarding wine yeast. https://www.homebrewtalk.com/threads/saison-using-wine-yeast.413249/#post-8962048

Isoamyl acetate 😉

Are the tests you’re doing 100% accurate? Don’t some yeast look similar if not exactly like each other with their banding? Not trying to be a negative nance but I remember that in some past trials. I think everyone interested in this thread just needs to start experimenting to see for...

Seems like the beer is much more hazy now. I had it at Monson in 2016 and it was amazing. Had that amazing melon ester. So whatever they were doing back then, they are doing now. But if you look at older pics of their beer, some are clear looking. I also think they are doing something with...

If it’s s04 that is mainly in the can then why are people having problems fermenting with TH can dregs? Wouldnt the s04 take over and beat out anything else that’s maybe in there? Also from my experience it’s wb that gets very clovey and not T-58.

I also get a white wine like flavor from the Voss depending on they type of beer it is fermenting or prior to dry hop. I did an all pilsner beer 1oz Saaz @ 5min fermented with voss at lower temps and it was my favorite beer of the summer. Had that white wine thing.

Good stuff! Will you be brewing a batch from any of these strains?

The thing is, we know they are not fermenting at high temps. We’re also still not 100% positive that the yeast they use are the ones we are discussing. https://www.google.com/amp/s/famouslastworts.com/2019/08/27/hunt-for-the-juice-decoding-what-yeast-is-in-julius/amp/ This guy found three yeast...

True. I think I’ll give it is shot. Not sure who it was on here, but earlier in this thread there was a guy at a brewery who used mostly T-58 if not 100% in a hoppy batch and got great results.

I only once blended in one gallon or so of wort fermented with wb-06 into a small hoppy batch of pale ale fermented with s04 and a pinch of t-58. It wasn’t a bad beer, different, but not TH. I’ve had better luck pitching t-58 later on. “Curiosity One Hundred is brewed with Huell Melon, Strata...

TG that I have had is nothing like TH. Totally different ester profile.

Yea yea it’s just Nate messing with us 😉

He probably meant mixed fermentation beers as the beer describe in the below article. https://beerandbrewing.com/amp/brewers-perspectives-mad-for-mixed-fermentation/ I also believe that they may be doing some sort of blending (Not mixed fermentation) with some of their hoppy beers. Using...

Haha 😂 wish I had a centrifuge

Had another sample today of my 80% galaxy ipa and it still has hop burn. Wonder how long it will take to diminish..

Since were talking about galaxy and “Green” type IPA. Here’s my version. It’s been 21 days since brew day and damn it needs more time to condition. I dry hopped after fermentation of kveik. I think I should have let it sit more prior to dry hop or just use a different yeast. Galaxy is one crazy...

I bottled a few. Carbs up about the same 1-2 weeks, however, mine were at 70f.

Didn’t count ibu. Fermented in the basement at 70. Wrapped it in insulation. The beer was around 80 most of the time until fermentation ended.

4.8%

Very simple. Mashed at 150. Used well water from NY state that is super soft. Added 1g each of chloride and sulfate. 1oz of Saaz at 5 min. Cool to 98. Pitch 6tsps Voss slurry @95 and no temp control just let it finish out in 5 days. Then crash to 40 for a couple days and keg. You could of course...