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This was exactly my process, CO2 transfer 37F beer onto CBC-1 and gyle. I have a habit of using too much primer when doing this though, I've ended up pegging my 30 psi gauge at 68F every time haha. In my experience, the pressure started rising right away, but I'm sure the first few psi of...

My pre-boil pH typically ends up pretty close to my mash pH, maybe 0.03-0.05 higher. It depends a lot on your sparging strategy I would think. I do BIAB but I don't do full volume mashes. I mash with 1.25-1.5 qt/lb and then transfer the grain bag to my sparge water and do a sparge "rest" before...

"On file" meaning they store and maintain a culture for TH, or meaning the TH yeast is one of their strains that are available to homebrewers? Any chance you can post their response?

I don't have a whole lot of experience with diastaticus strains other than WB-06, but this has absolutely been my experience with that strain. Hugely attenuative, and the residual sweetness reflects the high attenuation for sure. My attempts with a lot of WB-06 turned out very dry. I will say...

I did cold crash mine, but I don't have a filter on the inlet when I rack. Maybe you wouldn't have to cold crash if you have a filter, not sure. As far as the time, 12 days is probably a lot more than I needed, but my 30 psi gauge pegged haha. I ended up giving it plenty of time because I have...

My process was to closed transfer to a keg on top of primer and 2 g CBC-1 (this is for a 5 gal batch). My priming solution is usually gyle that was hot-sealed on brewday and stored in the fridge, but I would think DME or sugar would be just fine. I left mine at 68F for 12 days after kegging. You...

Another option i was considering (when it becomes available next) is WY3942. Here's the description: "Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain...

WY3638 is another option too. Supposed to make a bunch of isoamyl acetate and also some secondary fruit flavors, but is POF+. I did try that one once, but that batch had other issues. I want to give it another shot. As far as adding CBC-1 at conditioning and having it stop a WB-06 type strain...

I also think that one or more of the yeast strains are in there to obscure their real strain. And I'm not trying to be cynical. I just think it's the only way to protect your intellectual property if you're a brewery that doesn't filter your product. I picked up some Julius, Haze, Curiosity 56...

I use something similar, just homemade. It's a 300 micron stainless mesh dry hopper, but I drilled a 7/16 hole in it and installed what looks like the same silicone grommet for the dip tube to seal to. The dry hopper I used has mesh under the lid as well. Works great! The reason for the two...

@Dgallo, I'm sure your beer improved when you went from bottling to kegging as you say. We can't know why without knowing more about your process, which is information you decline to share. Most people on homebrew forums tend to share, but ok. However, as others have implied, without comparing...

You're right, it is a big step for sure. Brulosophy did a good xBmt on bottling vs. kegging NEIPAs. That xBmt did not achieve significance. Of course, the xBmt doesn't say much about shelf life, and there was a difference in appearance (for those that care about such things). Anyway, my point...

This is anecdotal and just based on my own process and taste, but I have bottle conditioned NEIPAs. When I bottle them, I CO2 transfer from a carboy to a purged keg onto priming solution (typically gyle) with additional fresh yeast, fill bottles from the keg as gently as possible, then purge the...

Fermenting and serving from the same keg is something I've been meaning to try. What kind of whirlpool and dry hop doses are you doing when you do that? Do you find that it's more robust to oxidation for a given post boil hop rate when you do this?

I just did one with mostly Vic Secret that came out awesome. Small amounts of Simcoe and El Dorado to support. I have also been meaning to experiment with the new age European hops, Huell Melon, Hallertau Blanc, Mandarina Bavaria, etc. Haven't gotten to that yet, but it seems like they could be...

Do you secondary? I used to get what I think may be a similar flavor in my beers. It went away went I stopped transferring to a secondary and packaging straight from the primary. I described the character in my notes as "earthy" but it may be the same thing. I remember it was there regardless of...

Right, I don't think it was ever 100% certain that it was WB-06, it was just that WB-06 made a lot of sense because it was close to a match and also a third Fermentis strain. Also it seems like there are a bunch of reports of a banana-bubblegum ester in TH beers, which I think thus far we're...

Looking good man. You are well on your way. Congratulations on making your first batch of AG wort! I think you pretty well covered everything. 4F difference over beginning to end of your mash probably won't make a perceptible difference in the finished beer. Starting a hef yeast at 72F vs. in...

So last Wednesday, I made it to TH and picked up some Julius, Alter Ego, Doppelganger, Green, Ma, and Lights On. It was pretty slow, you could basically just walk up and order cans, so they opened the bar. I tried some Very Green and Super Chocolate on tap. Very nice beers. Then, we went to...

Fwiw, I control my ambient temperature for fear of the exact issue you're describing. Here is my process, loosely: I am a stickler about my pre-pitch wort temp. I chill down to my desired temp, pumping ice water if needed, transfer to the fermenter and place immediately in my keezer, where I...