Search results

I do agree that it is more likely that they were real. But, IIRC, didn't the person who posted those pics (might have been you?) also indicate that they had the temp displays taped over on another occasion that they visited? I wouldn't put it past Nate...he can troll w/ the best of them on...

I've done ratios of 75/25 to 86/14 for S-04/T-58 when it's just been the two of them.

FWIW I have deliberately underpitched and been really happy overall with results. For 5gal batches of SG 1.056-1.068 IPAs, I've been pitching ~6g of S-04 and ~1-2g of T-58.

So far in my experiments and from reading the results from others, I think that the "belgiany" & "weizen" notes may be driven somewhat by: (1) lower fermentation temps, (2) Addition of WB-06 to the mix, and (3) pitch rates. I've omitted WB-06 from my last two batches and also kept fermentation...

My best NEIPA that I've made to date was during my 3-way split batch experiment described ~10pgs back. It was the Citra-Mosaic done with 1318, fermented at ~75F and CBC-1 carbed. That thing was friggen' amazing. And I'm usually very over-humble and hyper-critical when it comes to assessing my...

I have a CBC-carbed Citra/Galaxy 6%ABV/70IBU NE Pale Ale now on tap that I made with 6g S-04 / 2g T-58 (75%/25% ratio) deliberately underpitched and fermented at ~75F. I used a simplified grainbill vs. my usual NEIPAs (85% Two-row, 10% Cara-Pils, 3% Honey malt, 2% Acid Malt), omitting Oats &...

Thanks to you and others for the feedback & advice. I think I am going to let them sit for another 5-6 days at RT. Honestly I have no choice as there's no space in my keezer to put all of them yet! If they don't get up to 25-30 PSI by then, I'm just going to eventually put them under CO2 at...

I guess that's also a possibility. Seems somewhat unlikely though since they are newly-made, only used once, and worked great one week prior to this current use. Agree though that they really aren't needed w/ dextrose priming...but (when working right), they are pretty cool to look at as...

For those of you who have done CBC-1 keg carbing w/ a spunding valve, have you noticed any variation in the time it's taken to get up to targeted PSI? My 1st two kegs, the PSI was above 20PSI within ~4-5 days and hit target of 30PSI by day 7. I now have 3 different kegs that I set up CBC-1...

Nope. Co-pitched at ~75F. No temp control. Ambient air temp in cellar was 68-70F during whole ferment. Didn't want pepper flavor...which I expected to get at lower temps...as you confirm :mug:

While I think WB-06 does contribute, I think from my trials so far that T-58, when fermented at warmer temps (70+), adds huge juicyfruit gum aroma. (Are we equating juicyfruit gum with generic "bubblegum" aroma?) I have not yet done a ferment at mid-60's yet to see if that disappears but I...

Yep, I wanted to try that ratio first though because there was a BIG variation in the amounts of S-04 found in the samples tested by @isomerization. For example, 7/2/0 colonies of S04/T58/WB06 for Julius, 2/1/2 for Doppelganger, 7/1/1 for Alter Ego, 1/0/2 for Green. The only consistent thing...

I did add priming sugar. For 2 related reasons: 1--CBC-1 doesn't ferment complex sugars like maltotriose 2--I missed my "4-6 points above terminal gravity" window for transferring to the keg (where there would probably be enough simple sugars left over for CBC-1 (and residual primary...

I think there are just so many variables that we have yet to fully test/understand that influence haziness. The only NEIPA I've made with 1318 that dropped nearly clear fairly quickly was one I made with a combo of Azacca-Cascade-Meridian. I made a split-10gal batch with 5gal of the above...

I just made similar builds and they work great. The one thing I'd suggest is that you get a PSI gauge that reads at least up to 30PSI. Reason being is that you are shooting for hitting C02 carbonastion volumes >2.3, this amounts to a reading of >25PSI at a room temperature carbonation ferment step.

I'd doubt it as it would only add some additional steps, additional variability, and additional QC. You'd have to do cell counts of each strain after the starter culture was made to determine cell density, then calculate how much volume of each strain to mix to get your desired % ratios. I...

My latest 5-gal batches I've done: -0.5oz each of Citra/Ekuanot @ 15min -1oz each Bravo/Citra Ekuanot @ 5min and same amount for an ~30min WP at ~180F -1.3oz each Bravo/Citra Ekuanot at ~48-72h into ferment -1oz each Bravo/Citra Ekuanot as keg hops

Sorry for the delay getting this posted. Here are the results from my split-batch experiment. Recipe details are in the quote above. From left to right in the picture: 1.) WY1318 with CO2 tank carbonation 2.) WY1318 with natural CBC-1 carbonation 3.) S04/T58/WB06 with natural CBC-1...

Based on info in this thread, it's highly likely that your dreg-based batch ferment are mainly CBC-1 (or F-2) driven. Killer yeast, doesn't ferment complex sugars, so it would leave a high FG. My guess is your Yeast blend will come out completely different...in a good way. Looking forward to...

One of my favorite NEIPA hop combos is Bravo+Citra+Equinox (Ekuanot). Pretty much at a 1:1:1 ratio starting with 15min left in the boil throughout the rest of the brew process. I have gotten more rave reviews from all my NEIPA-loving friends for batches made with this combo than any other...