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Nice! I feel like that banana-bubblegum thing is more prominent in their higher gravity beers, like Doppel/Doubleganger. It really sticks out to me in Haze which is the same ABV.

Funny you should mention that, because before I knew anything about this thread, whenever I got that aroma/flavor from TH, I associated it with the hops. I guess it's one of those things like the banana-bubblegum character that could technically be yeast or hops. I will say though, I perceived...

Awesome! Actually I did a similar thing as far as the temps for the batch I blended yesterday. Pitched the WB-06 batch at 77F and let it free rise at 78F ambient. When I tasted the hydrometer sample yesterday it was I think the same as what you describe, lots of banana/bubblegum flavor, maybe a...

I don't know, just thinking out loud, but it seems like if you're using POF+ strains like WB-06/T-58 and you still want the O2 scavenging benefits of (partially?) naturally carbing, you might use a neutral strain that is marketed as a conditioning strain, like CBC-1. That way at least you're not...

Blended and kegged my separate ferment attempt today. Managed to CO2 transfer from both the 1 gal jug and my 6.5 gal primary carboy using the process I outlined in post #1661. Went pretty well overall. I am naturally carbing this one with 2 g CBC-1 as conditioning yeast. Initial impressions...

Great info, thanks! I had thought citric acid is a like a bicarbonate anion, where it only exists in aqueous solution. Doesn't look like that's the case. TIL

I was thinking about it, but i actually think I'm going to throw the priming sugar in the keg first. That way I'll be able to purge the keg again before CO2 transferring the beers. So purge, primer, keg hops, rehydrated CBC-1, purge again, CO2 transfer the WB-06 batch then the S-04/T-58 batch...

I don't know, it seems like that bubblegum thing is kind of a common thread in their core IPAs. I mean, I suppose it's possible that they are strategically using Mosaic in all their core IPAs. I guess I usually get more of a guava/mango/resin thing from Mosaic, although I think interaction with...

That subtle bubblegum is my current obsession. I must have it!! That was the main motivation for me fermenting the WB-06 separately and blending. Just started the cold crash on the large S-04/T-58 batch this morning. Blending and kegging tomorrow!

Awesome!! Hey, I have a question on the citric acid. I thought solid citric acid comes in the form of citrate bonded to a cation, i.e. sodium citrate, calcium citrate etc. Do you know how much of a cation is in the citric acid you're using? I've been thinking about acidifying my sparge water...

Awesome, haha, glad you made it out! Would you say the ester character is a lot different copitching vs. staggered? Anything in the fruit flavors strike you as more or less from one to the other? Bubblegum/banana, citrus, etc.?

The way i did it on this last batch was: 1) Gypsum up to 100 ppm SO4 2) Calcium Chloride up to 75 ppm Ca 3) KCl up to 200 ppm Cl Don't have my notes in front of me right now, but it comes out to about 10-14 g KCl in a 5 gal batch and something like 160 ppm KCl. It would be more KCl if you...

So a few (dozen?) posts ago I know there was some discussion about oxygen ingress in the context of blending finished beers at kegging, and some interest in how to closed CO2 transfer from a 1 gal jug. I did manage to rig something up for that. I've attached a pic, but essentially, I took a...

I did, yeah. Turned out ok as far as what the KCl was supposed to do. I did a side by side with that beer and Doppelganger and it was very close mouthfeel wise. Overall that beer wasn't quite what I was hoping it would be, although that had nothing to do with the KCl. I have another batch going...

Heeeey, glad to see you back! Tried anything with the yeast trio lately?

Yeah, I'm starting to get antsy haha. So I pitched 0.35 g WB-06 in a 3-3.5 ish quart batch. The balance of the 5 gal batch was 14 g S-04 and 2.5 g T-58 (85/15%), brewed separately. I think that would be a good thing to try, but only before fermentation is through. As far as I know, CBC-1 only...

Meant to say this earlier, but i in no way intended to imply your contribution is not valid. Sorry if it came off that way.

Yeah, for sure. I certainly didn't exhaust my options with copitching, and I know others like @melville have had great results with copitching. Also, I believe @marshallb (and maybe others?) have had good results with both copitching and staggered pitching. I'm looking forward to when my blended...

Years ago, when Wyeast would answer homebrewers' questions submitted on their website, I asked about blending yeasts and co-pitching. Greg Doss himself replied to me, and this was his response: "There will be nothing wrong (or weird) with blending the two strains, however one culture will most...

Yep, right around there. I'm not sure the difference in attenuation is going to be that much though. My last co-pitched attempt only went down to 75% attenuation or so. That was with 3% WB-06.