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My split/blended batch was about 15-20% WB-06, i.e. that portion of the finished blend came from a 100% WB-06 beer. The blend definitely had the subtle banana-bubblegum character that many seem to perceive in TH, but not as strong. Trying the WB-06 batch by itself, it had a lot of...

I've used 1318, 1968 and our trio here for NEIPAs. I've used 1275 and 005 for other beers on the pale ale spectrum, not NEIPAs though. I have been very impressed with 1318. I feel like 1968 tends to mute hop flavor (not so much hop bitterness IME) and 1275 is quite clean with a weird earthiness...

+1 @mikee, is your wort overly bitter or astringent, or both? When you mentioned switching to an electric BK, is the whole vessel different? Or are you boiling in the same vessel as always, just using electric where it used to be gas fired? If the whole boil kettle is different, what is it made...

Depending on how long the keg sticks around this may or may not be an issue. I know John Palmer talked about extended cold storage for his lagers on the primary yeast cake in his book and mentioned winning competitions with beers he did that with.

This is something I would love to try as well. Seems like the best way to avoid oxidation. Seal to carbonate at the end of primary and you've probably reduced the grain-to-glass time as well. At that point your only O2 ingress is whatever is in your CO2 tank as an impurity when you apply serving...

I am a big fan of cold crashing, especially on beers that are dry hopped loose. I don't use finings of any kind for any style, kettle or otherwise. Nothing against finings, just not my personal preference.

Yeah, I've had similar experiences with dry hopping loose and not crashing. It does transfer a lot of hop material over. As far as transferring in through the gas side, I have done that but not without some modifications to the setup. I actually assembled the keg with two long dip tubes. Not...

I feel like this is key for these beers to get that hop saturation. The one attempt that I dry hopped in bags just wasn't the same. My standard process is to dry hop loose, but I wanted to experiment with skipping the cold crash on that one. The takeaway for me was that it is much better to cold...

That beer looks and sounds awesome. I think you just solidified my decision to revisit 1968 for the style!

Yeah, with 1968 I've had good results and upwards of 80% apparent attenuation pitching a 2 quart stir plate starter into relatively cold 60F wort and ramping the temp to 68F after the first 48 hours or so. No simple sugar adjuncts or additional wort oxygenation, but sub-147F mash temp and a long...

What was missing from the ones that came up short? Or did they have flavors/aromas you didn't want?

Cool. I've been thinking about experimenting with switching up the base strain as well. I have made an NEIPA with 1968 before. Aroma was great, huge tropical fruit character. Hop flavor was a little muted though. But I want to experiment with using rehopped gyle to prime and naturally keg carb...

Fwiw my attempts with our now-famous yeast blend from this thread have been fairly tart and citric. In fact, I feel like that's one of the main differences between my attempts and TH. Seems like the Whitbread strain (S-04/1098/007) is pretty proficient at producing that acidic thing.

Never tried it, but i am very interested in doing so now haha. What is similar about them to TH? Hop character? Yeast character? Mouthfeel?

Never used their products myself as they are tough to find in my area, although I would certainly like to. I've heard very good things about them. The Brulosophy guys seem to use their products often. Basic Brewing did an interview with them as well, which I enjoyed. I have contacted IOY with...

Yeah, I agree it was quite neutral otherwise. But also quite sweet. I don't know, maybe spice is the wrong word. It was much more subtle in the ET than in TH to my palate. It was a character that I thought came from the T-58 in TH but my attempts at 10-15% T-58 have me doubting that. I'm not...

So call me crazy... but i just had a beer by Evil Twin called I Always Felt Closer to IPAs than I Did to People. I perceived the same kind of spice character that I get in TH. To me this is further evidence that the spice is not yeast derived. Although I guess a less likely scenario is that Evil...

So a quick update on my blended batch, full report was post #1769. This stuff has settled into a flavor profile that I am very happy with. I think the ester profile is very, very close - including the banana-bubblegum character. Mouthfeel is great, I assume from the 200 ppm chloride and natural...

I use various sanitizers at various stages of my process (NEVER combine sanitizers, doing so could release toxic gases). But a no-rinse sanitizer is always the last one. Rinsing with tap water is actually recommended in at least one of the older homebrewing texts. But personally I wouldn't risk...

My worry with doing this in a carboy has always been that I already have a ton of hop material in there by 4-6 points left. So to avoid clogging the works I would have to cold crash the carboy. At that point though, using a blend of yeasts I'm not sure which one would reactivate first and what...