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He wasn't referring to Brett as an enzyme. Rather, that Brett contains enzymes.

This is what I've been doing intermittently since June with this yeast. 70% 2- Row 20% White Wheat 10% Flaked Oats 1 oz per gallon hopstand 1 oz per gallon dry hop So far I've used Galaxy, Citra, Mosaic, Columbus, Calypso, and Vic Secret. It's been a tasty 6 months.

Correct, sir. https://www.homebrewtalk.com/showpost.php?p=6881879&postcount=14

While it's not a Rye IPA, the best Sorachi Ace beer I've tried is Noble Ale Works Sorachi Ace Showers. The head brewer shared this info regarding their Showers series recipe: "OG 1.074 IBU 120 Yeast WLP001 Grain bill is a mix of 2 row, Bohemian Pilsner, Golden Promise and about 10% corn...

I definitely get dill and lemon out of Sorachi Ace. I'm sure it's off-putting for some people. I think it's great.

https://waterforcoffeebook.com/products/water-for-coffee Matt Perger's recipe: "Here it is again, inspired by the Water for Coffee book. All you need is bicarb soda (baking soda, NOT baking powder), epsom salt (magnesium sulfate), and distilled/deionised/ultra-pure water (don’t worry about...

If your ambient temps are 62-64, your actual fermentation temps will be 5+ higher. I haven't had any issues using this yeast in the high 60s. It's always plenty fruity.

This was recently gone over in this thread: https://www.homebrewtalk.com/showthread.php?t=593798&page=3 Start at post #23 and read on until the end.

Treat it like a sacc. I've used this yeast 10 or so times, without issue.

I'll be kegging an IPA I used with this strain on Sunday. I'll post back with observations.

Most of the beers I've brewed this year have been with a similar grain bill and hop schedule: 3 gallon batch 70% 2-Row 20% White Wheat 10% Oats, Flaked 3-4 oz Hops above 11% AA (@ flame-out, whirlpool 20 minutes) WLP644 (FG 1.010 - 1.015) 3-4 oz Hops above 11% AA (Dry Hop 4 days) They've...

+1 This.

http://www.firestonebeer.com/beers/products/wookey-jack https://www.beeradvocate.com/beer/profile/2210/79286/

I've used Conan, Wyeast 1318, and WLP644 in these NE IPA style of beers. WLP644 is completely unique unto itself. It throws off some mango and heavy pineapple flavors you wont find in the other yeasts, and works well at higher temperatures. It's the yeast I use most consistently for this...

Sounds like I'll just have to give it a go then. I'll brew something easy and dry hop with some lower cost hops. If I get poor results, no big deal. If you have a chance, that would be great. Very interested to see your design.

Ditto on the pellet hops. How many ounces are you adding to the keg? I'm surprised to hear the SS basket didn't work for you. That seems to be the most common method posted. I actually already have one of the dip tube screens, but I'm unsure if it's as effective at filtering as your 400...

You already mention this in the OP, but I wanted to confirm your process. Your dip tube screen allows you to add loose hops to your keg without any clogging issues? Are you using whole leaf or pellet? Any issues with clogging? The screens linked to suggest using with whole leaf, and not...

Excellent! Just keep in mind, ground coffee doesn't take long to over-extract, even at lower temperatures. Only 30% of coffee is soluble and only about 2/3 of that tastes good. 24 hours should be more than enough time, 48 hours max. You run the risk of extracting tannic, astringent, and...

If using ground coffee, yes, you would definitely want to put them in some time of filtering media, whether a hop bag or stainless steel hop filter. If using whole bean, you can add them straight to the primary/secondary. They'll float around and unless you're using a very small varietal...

If ground, you'll want a very course grind. Courser than you would use for a french press. This would work: Source. Please note, the only breweries I know of using ground coffee are actually crushing it through their mills. So again, courser than your usual brewed coffee application...