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Here's what I had put into my evolving "notes" document about the thread: Julius: 7 S-04, 3 CBC-1, 2 T-58, 0 WB-06 Doppleganger: 5 CBC-1, 2 S-04, 2 WB-06, 1 T-58 Alter Ego: 7 S-04, 2 CBC-1, 1 T-58, 1 WB-06 Green: 5 CBC-1, 2 WB-06, 1 S-04, 0 T-58 ***Given the small sample size the "0" values...

@tronjunior - sounds like a great experimental batch so far! Just a quick FYI - according to Fermentis spec sheet on T-58, it should not appreciably ferment maltotriose...

I'd have to guess that most are DH'ing during primary if only for the reason that it shortens time for grain-to-glass versus adding at the end of fermentation. All the other potential benefits are icing on the cake. What you described trying w/ S-04/T-58 followed by WB-06 is very close to...

Yes, most here have acknowledged the % breakdown of colonies found from the dregs have a large margin of error. Which is why people have been experimenting with different ratios that seem like they could be plausible. Same thing goes with co-pitching all at once vs. staggering vs. temperature...

***Batch Update #2*** --I added 2gm WB06 & ferm hop charges on 8/18./17 --I took 2nd sample on 8/22/17...represents ~4d after pitching WB06. --SG reading was ~1.018...expected a bit more attenuation after 4d w/ WB06, but perhaps only having more complex sugars available and the small...

Not entirely. I'm sure its less...I've brewed this recipe at least 5 times and it has a pleasant balancing bitterness in the background. I should have added a "theoretical" disclaimer to the IBU total :)

Here's the detailed info from the last 5gal batch: Recipe Specifications -------------------------- Boil Size: 6.00 gal Post Boil Volume: 5.21 gal Batch Size (fermenter): 5.00 gal Bottling Volume: 5.00 gal Estimated OG: 1.070 SG Estimated Color: 6.2 SRM Estimated IBU: 121.4 IBUs Brewhouse...

Sure...I'm away this weekend...will post details on exact % when I get home but: 0.5BBL batch into fermenters Grain bill: -Maris Otter, White wheat, Flaked oats -Small amts of Honey & Acid malts Hops: ~120 IBU - Citra @ 45min - Citra/Mosaic @ 20min, 5min, WP, & ferm hops

So I started the S04/T58 at 78F. The other two were at ~76F. All 3 are fermenting in my basement. Ambient air temp is 70-72F. I took a temp reading of the beer when I took the SG sample and it was ~74F.

***Batch Update*** I took sample for SG this afternoon. This represents ~60h after I pitched the yeasties. FV#1 & FV #2 (Both 1318): SG reading was ~1.040 (OG=1.068). This is pretty close to what I expect from many previous batches with 1318 after ~2.5d of fermentation. Aroma...

Yes, I decided to do this yeast pitch schedule with the following amalgamation of thoughts in mind (thanks to the many that have contributed in this thread!): 1.) Underpitch S-04 and T-58 first at ~75F starting temp with no oxygenation Rationale: --S-04 & T-58 are very quick fermenters...

Finally got my brew day in. Made 0.5BBL of my standard NEIPA base wort recipe and used Citra/Mosaic hops. Split it into 3 fermenters and am going to do the following: FV#1: Used WY1318. Pitched from a starter at standard ~0.75M cells/ml/*P This will get ferm-hopped at day 3. Plan to...

Interesting. Do you remember which HF beer your sample was from?

I don't think its "concern"...I just think its more that we're just generally trying to understand more about what it truly means when they call a yeast a "killer" strain. Because what it actually means when you throw it into a fermentation will have an important influence on such things like...

The more reading I do, the more moving parts this whole CBC-1 "killer yeast" situation develops... Q#1: Does CBC-1 possess the K-1 toxin, the K-28 toxin, or both? Each of these toxins has a different MOA, and each has distinct activity and degradation properties and kinetics. Knowing the...

I'd guess that generally speaking, rapid passive lysis vs. active programmed autolysis would impart similar (potential) off-flavor. Though active autolysis probably triggers some additional cell-death pathways that could at least potentially produce more compounds that could result in...

Looks nice and taste description seems promising. This was 79/15/6 S-04/WB-06/T-58? Which recipe did you use? It's tough to keep track w/ all the experimentation going on :)

Right. That's what's bugging me too about this. In some of the articles that I read, they specifically describe "characteristic off-flavors" and/or "herbal/phenolic" flavors in the killer yeast co-incubation experiments, which they hypothesize could be related to the high % of lysed yeast...

Yep those percentages were the starting inocula. You're right that, to be truly accurate, you'd need to get some estimate of viable cells in suspension at the end of your ferment to assess your co-pitching % of CBC-1. But I bet there's some info already out there about "average" numbers of...

Agree that statement is ambiguous. And I'm not sure of the original article where they did those experiments. Some interesting & relevant observations on killer strains from one of the original brewery-focused articles from 1973 (!!!)...