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I just set up an account with a lab - if anyone wants to send me some cans of TH I can run full specs on them and report back. We are talking OG/FG (real and apparent extract), SRM, measured IBU, calcium/sulfate/chloride PM me if interested.

Give us some specs! Water/FG/yeast blend ratio etc. Sorry if its some where buried in this thread... there are so many posts

StinkyBeer: If you can find a link I would love to see it! A lot of videos I've seen where yeast is just shooting out is just after dry-hopping the beer during vigorous fermentation - all those hops create millions of nucleation points for the CO2 to just blast off. Curious if what's in the...

My thought is, if you are carbonating/ packaging you would want to add a yeast that is easily controlled, and not one that will over-ferment and over-carbonate the beer it is going into by eating more types sugars than you want it to. A strain like CBC-1, where if added at the end and with...

I agree it would be - though I don't think they want a yeast to pick up where their primary yeasts stop... that is my point. If there isn't any biotransformation (which I honestly do not know actually occurs), dry hopping during more active fermentation does produce significant haze. At least...

If they are adding a conditioning strain - especially one that only ferments simpler sugars (one and two chain), there should be no fermentable extract left in the beer after the primary strains are through with it because simpler sugars are consumed first as they require less energy to...

Well CBC-1 does ferment well and fast under high amounts of pressure, so for me, using that as the conditioning strain makes the most sense, especially if the are adding sugar/simple extract into the tank for it to consume (when they may also be adding the dry hop).

What I'm picturing now is, when fermentation is nearing the end they may crash the tank down to 60 F or so to promote some flocculation (lots of breweries do this before dry hopping), harvest/drop yeast and then dry hop + add CBC-1 + add sugar for carbonation. Some of the original strains from...

As stated in my follow up post I was referring to adding a bottling/conditioning yeast strain and carbonating that way. They may carbonate completely with spundigs and high-pressure rated tanks - might have to take a tour to find that out. I do the same kind of half-way carbonation at my...

My comment was more-so on adding another strain of yeast to naturally carbonate. If they were adding a conditioning strain it would not be in a primary/uni-tank, and the beer would not be still fermenting. It's not as logical as you would think. Nearly every FV jacket is rated to 14.9 PSI...

I highly doubt they are naturally carbonating their IPAs - I'm not sure any brewery would want their fresh/hoppy beer 'aging' just to get carbonation into it. I've never heard or met any brewery who naturally carbonates their super hoppy IPAs. So you have determined that these strains are...

Any updates on this? I just read through the thread - fascinating stuff. A couple things: I know many people have commented that their Heady Topper strains have been quite Belgiany - even Jim has mentioned that you can get this character but HE knows how to ferment it so it doesn't happen...

I would double your finishing hops - Centennial and Galaxy play well together, but Nelson could be neat with Belgian yeast. Both Galaxy and Nelson have a lot of character, I would likely do a ratio closer to 2/1 centennial/nelson. Ardennes is a good strain though it can get a bit spicy -...

@melville everything I said still stands. I never said some aren't, I just said it's unlikely. That being said, I've haven't heard of that particular brewery but I can see a marketing aspect to it. I've met and know a few of thse NEIPA brewers personally and none of them use yeast blends for...

My comment on yeast blending: I run a small brewery in KY and we have done a lot of yeast blends (mostly for Belgian styles) - they are great for the first one or two batches, but after that some yeasts will out grow/dominate other yeasts and your fermentation flavor profile will migrate fairly...

The beer's ABV has changed over the past few years - I believe that it is now barrel aged? I did hear that somewhere but I haven't confirmed it yet. Also it's my understanding that when they use brewers crystals it's because they can't get the gravity that high with malt alone do to mash...

8 days? Ferment to terminal by day 4. Dry hop on day 3. Crash on Day 5. Transfer/carbonate on day 8. I've never tried to turn a beer around this fast but I have heard of breweries like Other Half pulling this off (this is from an industry source that has done several collabs with them).

My guess is after 2 years, you will be very lucky if anything is still alive in it. Brett tends to store better at room temp for longer periods of time. The sacc strains might still be alive and dormant - I wouldn't think any bacteria is alive at this point. I would try to pitch this into a...

Post the recipe please?

I would personally just replace the 2-row and munich Amounts with the MO. I've never gotten crystal like flavor from a base malt.