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Yeah, I am TBH. We'll see what happens. I mean, the difference between 78% and 83% apparent attenuation on a 1.080 beer is like 4 gravity points, so not insignificant. I will likely adjust the amount of primer I use. I am also giving the WB-06 batch an extra long cold crash, which may help...

Yeah, I'm planning to naturally carb with the third dry hop in the keg. I want to do as much as I can to prevent O2 ingress, so naturally carbing should do a lot for me there. Planning to keg on Sunday.

Thanks for posting the link! Btw, I love your writeups/articles and have learned a lot from them. What kind of esters are you getting from this batch? More citrus or more bubblegum/banana? I suppose some of that character might be difficult to peg as hops or yeast.

Raised the temp of the large S-04/T-58 (85/15%) batch to 67F yesterday morning and added the second dry hop last night at about 72 hours post pitch. Also started the cold crash on the small 100% WB-06 batch yesterday morning, even though I'm not kegging until this weekend. I want to drop out as...

@TheHairyHop, funny you should mention that, I was just going through some of the early posts to find the pic. Looks like post 144?

Are you getting a bunch of orange character with the T-58 at 15%? I was expecting it from my large batch from that little taste I had today from when I dry hopped but didn't get any. My last two attempts (both co-pitches with all three strains) had a bunch of that character with the T-58 at 6%...

+1 This is kind of what my speculation had me thinking as well. Or maybe they are co-pitching the S-04 and T-58 and the smaller FVs are for WB-06 only. They could use one or both, depending on how many core IPAs they are brewing at one time.

Yeah, I guess that's true. The reason I was thinking it was more an artifact of the yeast is that when I took that gravity reading, the sample went through several cycles of warming to room temp and cooling as it came to temp, in an open hydrometer flask. I would have thought the hop aromas...

I guess I sort of perceive it more as some blend of bubblegum/banana. Really the only beer I noticed it in unprompted was Haze. With the Doppelganger I bought over the holidays, I didn't notice it right away. But when I took a hydrometer reading on it, after it was degassed and brought to...

Sounds good, yeah, I'll report back at several stages. Added the first dry hop this morning. About 39 hours in. I was going to throw them in last night but i felt like it wasn't ready. I think it was the right decision because it's more active now than last night (pitched cold at 59F, but...

I could be wrong, but wasn't there some discussion a few hundred (1000+?) posts ago about the smaller FVs that they have and what they are for? Just speculation of course, but it could be smaller batches they blend in. Assuming they brew the same overall batch size, they may be set up to do just...

So in my first attempt i did 12 days on the CBC-1 in the keg at 68F, with keg hops, bagged before chilling to serving temp. That's a long time, but i was still pleased with the aroma/saturation on that batch. Just the phenols sucked, very clove-y, not that subtle almost-pepper TH thing. Actually...

I feel like this is a bigger issue when force carbing. I agree that it's hard to eliminate O2 ingress altogether transferring from something with as small of a mouth as a 1 gal jug, but in theory active yeast should consume that O2 very quickly in the presence of fermentables, i.e. priming...

Endless room for experimentation huh? My goal with this one is to start the WB-06 warm and keep it warm to favor esters over phenols. I'm just super skittish about blending the batches before either one is fermented out, just to keep the WB-06 activity at cool temps to a minimum. Although that...

I usually purge my lines at kegging anyway, although the little bit of my racking cane that is out of the liquid has some O2 in it I'm sure. Not sure what I can do about that, except purge the headspace in the keg and carb up naturally. Going to do that with this blended batch, carb up naturally...

Yeah, exactly. I want to skew this batch towards the ester profile of the WB-06, since I feel like that's the ester profile I perceive the most in TH core beers. But I feel like the background spice I get in TH beers is more saison-y, i.e. T-58, which kind of led me to want to ferment the T-58...

So I am biting the bullet and doing this. I brewed a 3-ish quart batch yesterday and am brewing the main batch today. I can tell you what I'm doing, not saying it's the right thing to do, but it's what I settled on. I tried to somewhat match the grist I want for the bigger batch, except for...

Did you get a bunch of clove with the WB-06 that high? I did approximately 11.5+1+1 on my first 5 gal attempt and ended up with a lot of clove character. Dropped the WB-06 to 0.5 g on the next attempt and it went away, but i also didn't get any banana/bubblegum like I do from the core TH IPAs...

I've been using 13-16 g in a 5 gal batch. I think you could probably get away with less, but that 13 g neighborhood was convenient for me because a package of one of these yeasts is 11.5 g. One of my attempts was a 1.062 and the other was 1.072. I upped my pitch rate by a couple grams for the...

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