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I have not encountered a tartness from S-04, and I use it for all my hoppy beers at my brewery. I pitch at 64 and ferment at 66. After my first DH I let it climb to 70 for D rest (usually day 3). Typically pH is around 4-4.1 at the time of the first DH. After fermentation is all said and...

Yeast looks dead, and doesn't show activity...it probably is dead. I would not risk it. Go get a few packs of S-04 - it will be much more viable and it is very similar to 007.

With how varied/off-and-on their beers seem to be for you all, they are having nearly as hard of a time nailing down the fermentation profile as we are! With all this hit and miss, it definitely sounds like they are blending yeast (and not tanks/batches) to me.

No we do not go to such an extent - colony size sure, but under the scope for counting we notice little to no differences between generations.

We haven't noticed any weird things - fermentations are generally the same sensory wise for the 3-4 generations we use the yeast before starting over with some fresh bricks. Interesting! I did not know that about how dry yeast is manufactured. As far as 'radically different cell morphology'...

Having used WLP007 and since switching to S-04 (for ease and cost) I can say they have behaved similarly but definitely different. S-04 is definitely more of an expressive strain ester-wise, given the same fermentation temps (generally pitch at 64 and ferment at 66). I've tried lowering the...

That's because it's diastaticus! I had a beer in the tank bubble for a month (it was 3711 strain). Naively I let it sit figuring it was actually doing something, despite the gravity staying the same. Beer ended up having a faint autolysis note to it, and we dumped it :( I'm honestly quite...

So this #hopcreep - not sure it is varietal specific. Hops in general are about 1-2% sugar and do contain amylase that can break down sugars, strangely enough. Last CBC Allagash had a discussion about how their Hoppy Table Beer constantly over carbonated and increased alcohol (I think around...

Awesome - I will definitely check it out. Maybe pitching that low avoid the production of the weird and sometimes overwhelming toasted/peanutty flavor I get from beers fermented with Conan. I love the peach but I had to stop using Conan/Vermont Ale due to that flavor (I think I might be overly...

Holy cow that is a low pitch rate! Should definitely promote esterfication, among other things. Did he actually recommend this (i.e. got a link?)?

Yeah sounds like CryoHops to me - you have to mix them fairly thoroughly before adding them to the FV (dumping them on top like a normal DH will not adequately mix them into solution).

Or just buy S-04 from Fermentis for half the price... :rockin:

It was 3787 - we definitely overpitched and that, plus the added pressures of fermenting in a cylindroconical, filling the blow off drum with 4 feet of water (lot of back pressure) and lower/consistent fermentation temperature (kept it low for too long before letting it ramp up) contributed to...

Yeah we ran into similar issues in regards to scaling up our Belgian style homebrew recipes to 10 bbl batches in cylindroconicals and aerating with pure 02. Our first batches of Belgian Blonde came out so clean we couldn't market them as Belgian style hah

No offense, but I would question how 'properly' you are pitching if you you're getting off flavors (due to what sounds like a significantly shortened lag/growth phase). I guess it could depend on the goals of your brewery, shaving a day off fermentation time, while being able to maintain...

For my IPAs I pitch at 1,000,000 cells/ml/degree plato - growth phase usually last about 6-8 hours before I start to get bubbles. My OG's are usually around 15-16 P I pitch and ferment at 66 F. When it's about 3 P from terminal I raise the set-point on FV to 70 F, which it usually carries...

I never claimed it must be anything other than other yeasts. Until we get them sequenced, we really don't know if they are other Fermentis strains, or ambient wild yeasts introduced through other means than the brick. We have on a couple occasions, seen more than one morphology starting with...

It is seems it is much different - the yeast blends are all coming off too spicy/phenolic or tart - neither of which are things I detect in treehouse beers. The only non-Enlgish character I get is bubblegum, but surprisingly, that has been detected in our house IPAs from time to time during...

Regarding T-58 flavors - I mainly get tons of bubble gum out of this yeast, some juicy quality but I mainly attribute that to my hops and residual sugars - T-58 for me, does not attenuate well, especially when compared to other Belgian strains. I make a Belgian IPA, pitch at 70, and ferment at...

I get tons of bubblegum out of T-58 - fermenting 75-80 F