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LOL. If you don’t want to share your recipe bud, don’t share your recipe. There’s been a lot of people who contributed to this thread, who shared beer, who shipped beer to be test, etc. You through out an idea that was also thrown out about 80 pages ago. Nothing wrong with that, but let’s not...

I’ve struggled to accomplish this, slightly underpitching s04, which I think we’re pretty sure Nate does. Didn’t add oxygen though

You keep referring to consistency as part of their focus, but we’re discussing a brewery who has struggled with consistency more than any other brewery I can think of. I get your point, but at the end of the day they are doing something that is resulting in a very different product. To do that...

“I have been culturing yeast and making pizza since my teens, but didn’t begin brewing until my mid-twenties” Im not convinced this plays a part but I always thought it was interesting that the brewer who’s beer is so focused on yeast esters, also has a history of yeast outside of brewing...

Didn’t he harvest yeast prior to doing anything with brewing?

I believe Sapwood Cellars is close to Baltimore.

Sounds amazing. You mentioned canning... If you’re interested in trading I typically get some good east coast beers.

I’ve temporarily put a hold on my TH experiments, mostly because I’ve never made anything remotely close. Last brew day was inspired by Trillium, which is much, much easier to replicate. It’s still conditioning but very close. My mistake was underestimating how well Columbus carries through. DH...

Agree, Janish definitely talks about this in his book.

Depending on vessel size and amount of hops I agree. On a homebrew scale I’ve never experienced this. To be this is just more opportunities to introduce oxygen. Dividing or adding in one dry hop always has the same result for me.

If you’re using x # of hops why do you think it matters if it’s divided into 3 batches and blended, or used in one larger batch? You think using 5 ounces of hops in three vessels and blending them together will magically produce more oil than using 15 ounces in one batch? If you’re so convinced...

Every can of TH I’ve had has a very noticeable amount of yeast. Although Nate claims there is very little yeast left in the finished product. Occasionally hop burn but not very often. I don’t believe they centrifuge. They don’t DH during fermentation with their Bright beers, I’m still hoping...

I think it’s clear s04 is a major player here, but I don’t think it’s the only contributor in regards to the flavor we‘re chasing. I’ve been under the impression that their core IPA’s are DH’d prior to the end of fermentation - do we know that to be true? If that is true, which conflicts with...

They were awhile back so I don’t remember the ratios, but in terms of co-pitching I never went as high as 97% with S04. I also tried staggering, had really bad luck there. Blending produced a good beer but wasn’t like TH. And it was a pain in the @ss (I hate using glass w/pressure transfers and...

I’ve played with S04, T58, and WB06. I’ve try blending all 3 post fermentation as well. Ive never been able to produce anything that resembles TH esters.

I’d be very surprised if they’re pitching all three yeasts at the same time, unless maybe they’re using something we haven’t uncovered, such as a wine yeast. If it was that simple someone would’ve figured it out by now, and TH (core beers) has a very distinct flavor that I’ve never gotten from...

i use to think that as well, but after snooping around I found a description from them of one of their core beers, I want to say doppelgänger or doubleganger, that says it was made with water, yeast, hops, and barley, or something to that extent. Can’t remember if it was on their site or Twitter.

I’m currently trying something similar - modeled after Trillium Fort Point. 2 row with about 18% white wheat and a touch of crystal 15. All Columbus on the hot side and will be dry hopping with Citra after fermentation. I couldn’t find 007 locally so I’m giving Omega British Ale III a shot...

From Janish’s book regarding OH’s lower ABV beers. “Other Half is lucky to brew with Brooklyn water, which offers a neutral, low mineral profile allowing them to easily add additional minerals based on the style. For example, most of their hazy, hoppy beers favor calcium chloride additions to...

Nate’s been on record saying they haven’t been doing any mixed fermentation beers but would like to get back to experimenting with that at some point.