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@Northern_Brewer - awesome thanks!

Just curious, where you got this info from?

The hop burn is real. With the high amounts of dry hops in these beers, they can be a bit harsh when fresh. I think my hoppy offerings hit their stride 2 weeks in.

Yeah T-58, in my experience (which is probably 10 or so commercial brews) is NOT a good attenuator. I have to mash in the mid 140s to get my beers to dry out to any significant degree.

@stonebrewer - yes it is my brewery :) opened it with a bud almost 3 years ago. I must say I'm pretty excited someone in MD has heard of us!

I regularly dry hop during fermentation, at around 1.020-1.024 (for the first addition which is usually .8-1.2 lb/bbl). I have not seen my fermentation lag much more than a day or so longer. And for me - dry hopping during active fermentation is essential is getting the type of haze/sheen that...

Perfect clone eh? Mind posting his recipe? Alter Ego is one of my favorites!

I would probably mash in the mid 160s at the very upper level of alpha amylase activity. You want body in this beer - really shoot to denature the beta amylase off the bat. I would also probably mash for 30, or until conversion occurs. There are some crystal malts in Everett - I would assume...

Also this (for technique): https://chefs-table.homebrewchef.com/uncategorized/120-ipa-recipe/

Aight - I have some advice on brewing this type of beer - I recently made a batch that got up to 18% (and could have kept going but it was getting REALLY boozy). First read this: https://www.yumpu.com/en/document/view/28807295/high-gravity-fermentation-1pdf-by-tyler-king-quaff From my...

There is some ambiguity about this so I will try to shed some light on it. Aight sooooo IBUs are International Bittering Units which basically measure the amount of isomerized alpha acids in solution. IBUs are not the measurement of actual bitterness of a beer. Isomerization occurs when...

I have and it looks like egg drop soup! I'm pitching S-04 into an IPA as we speak, I'm going to have my micro sample and plate it out. He works for an alcohol testing company full time and he has stated he has never gotten a totally clean sample from Fermentis products. We plate on...

I'm not sure I understand step 4. At that point, the beer is cold so just adding yeast, without any food to boot, wouldn't really do anything - it would just go dormant. I think if anything along the lines of what you are saying, they would be adding CBC-1 when they add the beer for...

I went 20% WB-06 and got tons of banana, even fermenting lower at 66 F until krausen dropped then let it carry itself up to 70 F to finish out/diacetyl rest. Maybe fermenting at 72 would favor bubblegum over banana?

So just did a small batch of a American Pale trying out yeast blends - did 80% S-04, 20% WB-06, dry hopped it 48 hours into fermentation with 2 lb/bbl of Mosaic. Definite Haze, very hoppy... and there is quite a bit of Banana character to this beer - moreso than I would like. I do not get...

For me, T-58 is actually fairly clean when compared to other Belgian strains (specifically the Abbey/Trappist ones). It gets quite estery mainly with notes of bubblegum, stone fruits and a little banana. It lacks the earthy/peppery'ness I expect from saison strains, at least in the temps I...

I regularly make Belgians with T-58 - pitch at 70 and let it go to 75. I get little to no spice in any of these. Perhaps the T-58 is a lower ratio in the initial pitch but grows faster than the other two strains, so in the end it looks like its more prominently used than it really is?

I would probably taste a little bit :) but my stomach doesn't charge $250 a sample...

Yeah I would just find a ratio and pitch from the beginning. Staggering yeast additions in the schedule being discussed would be incredibly difficult, if not impossible - you need to be pitching enough yeast so that when they go into the environment they will immediately start fermenting -...

If anyone wants to send me a couple cans of any TH beer, I send them off to a lab to get specifics such as OG/FG, ADF, RDF, SRM, IBU and the Chloride/sulfate/calcium amounts. PM me if interested