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Who were the distributors?

That sounds awesome! Is this that stout you mentioned you were going to use T-58 on or an IPA?

I did a bunch of reading on this stuff a while back, I'll try to dig up the sources. My understanding is that once that wort is oxidized the damage is done. What I mean is, the wort is collected and oxygen sneaks into the container somehow. Then you put that wort in storage. There is no yeast...

Thanks for posting this! Using rehopped gyle is something I really want to do with my next attempt. I'm really eyeing that as the source of that unique TH spice and fresh-hoppy-wort hop character. Using gyle when I naturally carb is pretty much part of my standard process, but I've never tried...

Right, yeah. The Doppelganger I measured over the holidays came out to 1.017 and 4.54. Haven't measured the blended batch pH yet, but it finished at 1.018, so similar. I think the fact that the separate WB-06 ferment didn't quite finish just added some fermentables at packaging to naturally carb...

Fwiw my blended attempt came out quite sweet. It is still getting better as it matures, but the trick (pretty much by accident) was to make a high gravity small batch for the WB-06 and underpitch. My theory is that the added stress encouraged more of the banana-bubblegum thing but also made the...

Thanks man! Hmm. I think this blended one is a little closer, given that it does have the subtle banana-bubblegum character going. I think that character is more subtle than in, say, a Doppelganger though. Process wise I think the blending opens some doors as far as ferment temp extremes. I...

It was a combination of wanting to hit a certain gravity and wanting to stack the odds against clove phenolics. On my system, hitting that mid-70s OG with a single infusion mash means about 16 lb of grain, which even at a relatively thick 1.25 qt/lb is tough to manage for my process. I opted to...

Alright, I've been drinking the blended batch for a couple of days now, here's my full report. Overall I think it's decent, although it's not the 90%-there knockout i was hoping it would be. It's fairly sweet, which is a little surprising, although I have a theory on that. However, the big...

I don't know, I would lean towards thinking that WB-06 is in there intentionally. Based on my 100% WB-06 batch that I blended in with the bigger one, it seems to me like that's the strain responsible for the banana-bubblegum flavor that seems to get mentioned often and consistently. Seems like...

Just started chilling the blended batch down to serving temp. Should be able to post a full report this weekend!

According to the spec sheets for the three yeasts WB-06 is the really attenuative one. IIRC S-04 and T-58 both have similar and not super high attenuation according to the spec sheets. I would imagine lengthening a mash would go the wrong direction if you're trying to end up at a higher F.G. I...

I've had good results on several batches with 1318 pitching at 60F and ramping up to 68F after the first couple of days. Still made a great ester profile and delicious beer. Just my palate and process talking of course. No TH style banana-bubblegum and pepper though lol

My personal current goal is something like a Doppelganger, that's what I'm going for with the blending experiment. I kind of used their descriptions as a guide for the hop varieties. I had seen something a while back that said Julius was Citra heavy. Whether that's the case or not, seems like...

Agreed, yeah. Boil pH and water profile are important. I try to keep my mash pH in the 5.1 to 5.3 range for NEIPAs, acidify my sparge water to 5.2 ish and monitor the boil pH. Usually it falls right in line with my mash pH. In addition to extracting more bitterness at high pH, I have found that...

I think the whole concept of BU/IBUs is in question for the NEIPA style. Many say they are 100+ IBUs and don't taste anywhere near that. This has been my experience as well. I have brewed NEIPAs that are 175 Tinseth IBUs that haven't tasted like they are more than 60. I have been doing a 10 oz...

I have perceived banana from Haze and Doppelganger (the imperial version of Alter Ego). With the Haze, it was right there. I didn't have to look for it or think about it beforehand. I wouldn't call it a dominant flavor, but calling it the dominant ester might be appropriate. With the...

IMHO there's a couple of things going on with the phenolic flavors. The core trio has the potential to make clove, which seems to be undesirable to many (myself included) as compared to TH core beers. The trio also has the potential to make pepper phenolics, which many DO perceive in small...

So of my first two attempts the first one was kind of a flop. Super tart and lots of clove character. That one was co-pitched with 7.5% WB-06 and 6.7% T-58 at 77F and allowed to ferment at 69F ish ambient. My second attempt was a good beer in its own right, and I feel like the mouthfeel was...

So quick update on my blended batch. Haven't drawn a sample yet, but I've been recording the pressure in the keg as it's naturally carbing up with CBC-1 at 70F. Just finishing up day 4 in the keg. It is now at 24 psi and tapering off, so that assuages my concerns about overcarbing due to...