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This just seems so odd to me - makes me wonder what their 007 yeast prop beer is. Do you know the fermentation schedule/temps they are doing for their S04 batches?

I agree, there is usually plenty of yeast, especially when using a medium/low flocculating strain (I use a high floccing English one) in solution - though they are not very active and generally creep is very low to nil. You are right, the bigger concern in this situation is VDK/diacetyl, as the...

You say that so nonchalantly; If you could answer how to do this, you could give a talk at CBC and it would probably be the most well attended, no joke. It is one of the hottest topics in recent years - there could easily be a whole other thread about controlling the hop creep and consistency...

I have brewed about 40,000 gallons of beer that would beg to differ. We only see hop creep when DH during active fermentation. The more yeast active and in solution, the more opportunities you have for them to eat up the newly available sugars from hop enzymes.

Keep in mind - beers of this style with lots of DH (and sometimes bio DH) tend to be more effected by hop creep and FG can vary by a few SG units from batch to batch.

I pitch 2 500g Bricks for 405 gallons. Rehydrated and start ferm off at 64F. Let free rise to 66F. At about 2 plato before terminal I will do my bio DH and up FV setpoint to 72 for D rest (this is usually day 3ish)

Very interesting - curious what your source is? I personally get zero SO-4 yeast character out of their IPAs - their beers are very clean. In my experience SO-4, even when pitched/fermented lower at 62 or 64, still gets quite estery. I get a lot of bazooka bubblegum out of it, which I taste...

We know they like to use Weyermann malt in the brewery (from multiple photos). My guess is that they use Carafoam, which is a chit based malt (it has a higher protein content). I'm not sure if they've stated that they do or do not use crystal malts... but in my brewery I don't consider...

Sorry for the delay - got water report back from Ward Labs Taras Bulba (De le Senne) pH: 4.4 TDS Est: 1333 Electrical Conductivity: 2.22 Cations: 30.1 Anions: 12.3 Sodium: 20 Calcium: 73 Magnesium: 103 Potassium: 663 Total Phosphorus: 202.9 Nitrate (NO3): 12.9 S- Sulfate: 91...

I did not get much if any bitterness out of this beer, nor hop character (I would NOT waste Galaxy on this) - the sweetness is more so balanced by the booziness/alcohol and wood tannin. The issue with getting high IBU in a beer like this is that with an OG of 1.164 your hop utilization is...

This beer is phenomenal! It is decadent, complex, and the perfect beer for sharing. I agree with the tasting notes from the OG for the most part... I have never personally detected any phenolic notes in this beer other than some woodiness that has come with some of the variants.

My thoughts on this beer after drinking quite a bit of it and also brewing 15%+ ABV beers I've had this beer the last 4 years its come out and I can definitely say it is a BIG beer - the final gravity is immense - I could easily 1.050's (before hitting the barrels). This would yield ~15% beer...

I had some (pretty damn tasty) San Saba. Mouthfeel was damn near diabetic - so i degassed a sample and ran it through a density meter: FG: 1.055 ...so that means OG is something like 1.163 if it truly is 15% abv. Just nuts!

Ok - so I don't think you will ever get blue because beer is inherently yellow/brown - adding blue only turns it purple - I think this has been fairly well established in this thread... Start with taking the color out of beer via boiling with activated charcoal - can drop it below 1 srm...

I would definitely switch out the BP for Midnight Wheat or a similar dehusked roasted malt Be prepared to make the ugliest beer ever - I've made a black NEIPA and despite 50 SRM (theoretically) it was much closer to 25-30 due to the haze factor. Looked like muddy water. Tasted great tho!

Have you tried degassing a sample of one of their beers to get an idea where their FG is at? I've heard they are very tight lipped about their process/recipes, so I'm curious what all they have told you about their beers? Also, maybe replace the flaked oats with malted oat? Several breweries...

I've had this beer and it was really refreshing - this thread has inspired me to give it another shot - I just ordered a keg of it for my taproom. Will definitely plate the beer and see what grows from it. Also, will degas a sample and report back. Who knows, might get squirrely and send...

Higher gravity of wort reduces isomerization as well. I don't t think this applies to TH, but many breweries their size do brew HG (boil like regular, but then dilute with water on the way to the FV)

I'm guessing it would require some equipment like a Rolec DH90 pump - you can add pellets under pressure while recirculating your tank. I know some breweries like Trillium and Odd13 use them and love them.

I do not make a starter - just rehydrate 2 500g bricks and pitch into a batch (my batch size is ~350 gallons). I can usually harvest on day 3 (before first DH) and get enough yeast for 1 to 2 more beers ...but I try not to take these out too many generations due to the selective pressuring I'm...