Search results

I mean my guess is as good as anyone else's, I don't know, but just to play devil's advocate, depending on the amount of one side of the blend in any given beer, you may not have to tie up 2 or more fermenters for each. For instance, let's say you were blending a 100% WB-06 batch with an...

I think that's one of the big open questions right now. We've been guessing but it doesn't seem like we can be sure we have a definitive answer. Personally I am still interested in trying both approaches (co-pitch vs. blend) to try to replicate that TH character.

Did they change the description of Bright again? A couple of weeks ago their description said something to the effect of skipping biotransformation dry hop timing, and contrasted that with their other beers. I think others noted it on this thread and I looked on their Overview section and saw it...

Yeah, I had Bright w/ Citra a while back and I was pretty surprised at how clear it was. I mean, it wasn't crystal clear but it had that slight-chill-haze look to it. Didn't pour the sediment obviously. I was always a little surprised at how hazy the regular Bright (Mosaic) looks in their...

Sounds awesome! Did you make a starter for the 1318 or just throw in the pack?

Looks beautiful! What was this grist/yeast ratio?

Would you be able to describe the off flavor a little more? Was it phenolic, like pepper, clove, etc.? Or more like chlorophenols, kind of medicinal, bandaid like? Or fusely, almost like cheap vodka? Or astringent, like a drying mouthfeel?

I did a similar thing on my second attempt. Same yeast ratios, but starting at 61F and ramped up over the course of primary. I described it in my log the same way you describe yours. Very orange-y. I will say though, mine wasn't very close to the real thing, even though it was a good beer in...

Yeah, I think very ripe banana is a good descriptor. It was there in the 100% WB-06 part of the blend but pretty subdued in the finished blended beer. Much more subtle than in, say, a Doppelganger. The WB-06 component ended up being about 15-18% of the blend, and IMO it wasn't enough, which is...

I feel like it had a lot of potential. But I never intended for that part of the blend to be anything more than a source of ester complexity, so I actually didn't hop it like I did the other S-04/T-58 part of the blend. The WB-06 got a little over 2 oz/gal of hopstand hops and no other kettle or...

For sure, yeah. Actually I am planning to switch out the base strain to 1968 for one of my upcoming attempts. Also going to do a 100% WB-06 batch with a warm pitch and ferment. The motivation being that when I did my blended batch, the aroma of the WB-06 part of the blend really made me think...

Awesome, looking forward to it! As far as the subtlety of the other strains' contributions, I feel like it seems to vary beer to beer with TH. I feel like some of their core IPAs have quite a bit of that banana-bubblegum thing. A few months ago I degassed some Doppelganger to take a gravity...

This was exactly the question at the beginning of the road that led me to blending finished beers with the trio. My train of thought was this: i don't want the tartness that comes from warm pitching S-04. I also don't want the phenols from pitching the others cool. But if I pitch just S-04...

Just my anecdote fwiw. The NEIPAs I've done with oats were all with 1318, mashed quite low, right around 145F. Of the 3 attempts I've done with the trio here, the first one was maybe 15% wheat, the other two were 100% barley and no unmalted grains. All 3 attempts were mashed high, 155+F. I mash...

I would be interested in this too. Turns out they have TWSS in cans today. Wish I was in the area...

Yes. Yes it is. I mean, I plan on doing it again but man I wish I didn't want to haha Agreed. This is my current theory as well. Although I still wonder about the CBC-1/F2.

I remember thinking oniony about Citra probably about 6 years ago or so. Wouldn't be surprised to have that character from newly used acreage as farms try to get their feet under them as far as when to harvest.

I have only used it in a few NEIPAs I've made. It was 20% of my hop stand and a third of my second dry hop. I used it with Mosaic, Citra and Amarillo. I have never done a single hop beer with it, so I'm not sure I could have picked it out of the mix of the other pretty pungent hops. But I was a...

Whoa, yeah, never seen an explicit mention of biotransformation hops on the TH on tap page before. Nice find!

I would be really interested to know how a 50/50 blend works out! I wonder if that's the direction I'm going too, although I don't think I'm ready for 50/50 just yet. Are you worried about oxidation at all with force carbing a blend? I naturally carbed mine with loose keg hops (with a dip tube...