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I also have an all s04 batch going that I’ll dry hop tomorrow. Depending on the gravity and smell taste, I might throw in some t-58. Well see. Also, FWIW, Equilibrium mentioned that they use a “proprietary yeast blend” on IG in a comment.

Cool thanks. Rehydrated or dry pitch?

Very nice! What temp did you ferment the S-04 at and what was your pitching rate? Any esters?

What about trying a small brew with the labeled WB-06 starter and see how a beer would be with some hops? Maybe it will be good. If it smells good in a starter, why not? How’s the SO4 starter?

Supposedly they use RO water and go chloride heavy. Also I see a lot of their beers just list wheat and oats as a base.

Good stuff! Will you be brewing any beers with the isolates? Also, have you had luck replicating the smooth mouthfeel? Any tips you can share in regards to water adjustment and salt ratios?

Pitch at 98. I kept mine at 95 until activity stopped, dump yeast and then drop to dry hop temps.

@couchsending I don’t remember it’s been a while, but do you have access and drink their beers often? Is there a way to coax banana and fruity aromas from S04? I haven’t experimented with it much and when I did I wasn’t a huge fan. I always get overripe banana from their house yeast when...

I’d love to help out in anyway I can! I’ve been on this thread since the beginning and would love to see some new developments. Here is an article in regards to kveik being introduced to Omega. https://growlermag.com/rise-of-the-super-yeast-kveik/ The thing with this yeast is it needs to be...

Why is there assumption that they only use dry yeast? It literally could be anything. The WB-06 banding in the other study is very close but not perfect. Didn’t they also test S04 and T58? Not trying to be negative Nancy here but I guess it wouldn’t hurt to double check. I recently fermented...

What about using certain amino acids in the wort to push the isoamly? There’s been research done on this. I believe using valine and or lucine can help increase those esters. Maybe they bump that up in the wort? I do get overripe banana in a lot of theirs beers with the house yeast.

This was also posted on Twitter. Next up today is a beer that is as tropical as they come - Doubleganger! Brewed with water, malt, hops, and yeast, we are able to coax singular fruit-like characteristics from a harmonious blend of our carefully managed house yeast and hand-selected hops.

Good stuff! Did you rehydrate the wb when added with the dry hop? Also, which hops did you use and grist?

Very cool! What kind of esters did you get? Anything like TH? What about the batches you did in the past with the separate t58 and wb06 batch added to primary so4? Any luck with those?

Curiosity Eighty One is a fresh exploration of our house yeast, aiming to mix exotic hops with our familiar yeast profile in a way that integrates seamlessly with the beer. With our house yeast character controlled through careful fermentation management, a proprietary hop blend featuring...

Good stuff! Any clove? What do you mean by farmhouse? Also when did you pitch the t58 and wb?

Has anyone had any luck lately? I recently brewed a batch with London fog, s05 to dry it out a bit and t-58 pitched 24 hours after initial pitch. Fermented at 66. It’s on day 20 and so far I’m not a fan. I get a little bit of fruity yeast esters but they are not strong. I also used that mash...

I would dry hop as you wish or normally do. Adding it sooner will help with hop creep and maybe bio transformation. I wouldn’t wait until day 8. And yes once activity slows, bump up the temp and then dry hop.

Maybe TH is doing this for their mashing process. Been drinking a few TH lately and that ripe banana aroma is strong. No clove whatsoever. https://www.homebrewtalk.com/forum/threads/brewing-wheat-beer-with-intensive-banana-aroma-may-june-2010-zymurgy.174599/