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@marshallb, heeeey you're back! Love your website and the work you've done on this yeast blend and recipe! I have a question for you, thought I would ask it here real quick. What made you go from your staggered yeast additions to a simplified co-pitch? Just wondering, as I am considering...

I use the NOW! brand. Bought it from Amazon, although it seems like that's not the best price for it out there.

@melville, how is your batch with the 15% T-58 coming along? Are you getting any of that background spice? How about the banana/bubblegum thing? I'm brewing my next attempt next week and I'm thinking about whether I want to stay the co-pitch course and increase the T-58, or if I want to stagger...

Yeah, this is something that is in the back of my mind all the time as well with this yeast trio. I wish it wasn't such a PITA to try it on my system. Kind of forces me to exhaust my options with co-pitch at different temps and staggered pitches first. But if I'm satisfied that those things...

Most seem to be doing the co-pitch thing, although I know some people have tried staggering. I have been thinking about pitching a small amount of the WB-06 first at 72F or so on my next attempt, then cooling to 66F or so and pitching the other two strains. The logic behind this would be that...

Yeah, same. In NEIPAs I've done previously with 1318 i have noticed that I get much more haze dry hopping at or near the peak of activity. I have been throwing in my first set of dry hops at 24-48 hours with this yeast blend, then DH2 about 48 hours after that. Keg day 8 or 9.

Great information!! That water is blank-slate soft.

Sounds awesome. I'm going to try a similar thing in a couple of weeks. Are you getting any banana/bubblegum from it? Any background spice? I'm still wondering how to get that TH banana/bubblegum character with just a little of that background spice instead of tons of clove...

Man, that's crazy. There is some potent stuff coming out lately. I remember years ago when seeing 14% AA CTZ made my eyes pop.

Awesome! What were your actual ounces in the kettle for your finishing hop additions? Did you have to do any acid adjustments to get your mash pH down to 5.3? I'm on the hunt for a way to keg hop loose without clogging the works. How do you do it? Scott Janish filter?

Looks like you're off by a factor of 10. There are 100 liters in 1 hL and about 19 L in 5 gal. So to convert from g/hL to g/5 gal you would multiply by 19/100, which is about the same as dividing by 5. So 2-7 g/hL would be 0.4-1.4 g per 5 gal. Lallemand recommends 10 g/hL for CBC-1, which is...

I have used 2 g CBC-1 on both my 5 gal attempts. IIRC F-2 is not available to homebrewers in the US, so haven't tried that. Not sure if it's available in Spain or elsewhere in Europe (isn't Fermentis a French company?).

I'm sure all four strains are active at least a little during conditioning. Realistically though the amount of sugar fermented at conditioning is so small. I feel like the amount of T-58 character we're experiencing in their beers is more consistent with a certain percentage as one of the...

Yeah, blending a finished, warm fermented WB-06 beer with a cool fermented S-04/T-58 beer occurred to me too. Then naturally carb to scavenge any O2 introduced while blending and add dry hops to preserve that character while conditioning, like you said. I would really like to try this at some...

Oh, interesting, ok. So maybe increasing the T-58 will give us that background spice and also up the banana/bubblegum thing. And hopefully cut the tartness a little bit too.

So here's a question for everyone who's in the 2-3% ish WB-06 club (where I am right now as well). When I was taking a gravity reading on Doppelganger earlier this week, I drank the sample when I was done. Warm and flat for sure. But what I immediately noticed was that after letting a lot of...

Yeah, I was thinking the same thing about my batch, that the mash pH was high enough to make me cringe, but the final pH was comparatively low. I've made beers with 1318 and 1968 that started lower and finished higher pH wise. IIRC the Whitbread strain (S-04, 1098, 007) has a reputation for acid...

Decided to do some testing today and measured the pH and gravity of a can of Doppelganger. Gravity out of the can looks to be 1.017 to my eye. This was a degassed sample, measured at 60F, which is the temp my hydrometer is calibrated to. At the printed-on-label ABV of 8.2%, I would estimate the...

Happy New Year everyone! Had another doppelganger tonight, in addition to some bubbly. I definitely perceived some pepper from it tonight, even though the spice flavor was not something i would have described as pepper when i had it earlier in the week (all cans from the same canning run...

Yeah, I mean, this is why I decided not to use it for now too. But I think my case was a little different in that I was after the sulfate and not the sodium. If i wanted to get sodium with no chloride and wanted to use this, I would add some of this up to maybe 40-50 ppm Na and then supplement...