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So they don’t have the actual fruit in them? Or too many additives? Or what? Curious here, thanks! Edit: disregard, posted too soon! Three types of sugar before the real fruit, yikes. Might as well just use a natural flavoring.

It’s certainly possible that the lactic acid phase lasted for 3 days. I didn’t take any pH measurements. Also possible that the alcohol fermentation phase just happened to coincide with me bumping the temp control from 68F to 72F. Just thought it was cool how the ferm rate appeared to more...

Weird, well maybe mine came unlocked then.

That’s very interesting, so when set to auto mine shows a temperature target and when set to manual a % of power. Is that not the case for you? My % for boil are similar (20 gal system) to yours.

But you’d still recommend unlocking menus and switching to PID? “ Also it has to be in PID in order for you to toggle the manual/auto switch. ” Can you elaborate on this? It’s a physical switch, so thinking you mean something else, thanks!

Haven’t tasted pre-dry hop sample (all Nelson) yet, but wanted to share my observations so far. Two packs of Philly Sour into ~7 gal of 1.048 wort (5% dextrose). Started out at 68F, quick start with 1/2” krausen, but activity fell off after a day or so. Bumped temp to 72F and the yeast was...

Would appreciate your follow up observations when ready. I’m using 1V and currently mashing in and turning off the power. Very happy with the simple process, but would like to be ready for step mashing and recirculating when needed. I had same issues you described with wild temp fluctuations.

Should be an easy phenotype to confirm without PCR :)

I would be wary, just like 1318 this yeast produces large krausen (for me at least).

Just to be clear, no contamination was suspected with the any of the yeasts other than the WLP644 strain. All of the dry yeasts, WL and Wyeast strains were from unopened packages. I did not test different colonies though, so (remote) possibility remains that the colony I choose was not...

Awesome, thanks for the follow up! Obviously dependent on volume of your mash, but what kind of drop in temp are you seeing during mash in? I’m using the 20 gal system, just looking for any additional information prior to first use, thanks!

I realize this is a very old thread, but how did this turn out? Ever have any scorching?

Im not sure if you’re serious or jacking with me, but I meant test 4 different cans of Green, before making the conclusion that Green has a higher % of T-58 than other TH beers.

Sorry, to clarify, I meant from the same beer. As in we can’t make conclusions about what is in Julius verses Green.

I would strongly recommend everyone avoid trying to draw conclusions from single cans. In order to be properly powered, @Clyde McCoy would need to evaluate multiple cans, preferably from throughout the canning process. I could be wrong, but that’s my thought process. Question I’ve been...

yeah I think it’s clear that S-04 (the most abundant and closest banding match) is their primary yeast strain. I’m 75% convinced on T-58, but the WB-06 just doesn’t fit imo. Something close, or perhaps a banked strain from serial passaging of WB-06 (can you do that with a dry yeast)?

That’s cool in its own right, as I could have envisioned them having to change with the process scaling up. Speaks to how difficult their process is, given the quality issues reported.

It’s very interesting to me that the 3 other strains are metabolizing the dye. I could never find much info on WLN agar mechanics, but Chad Yackobson suggested Wit yeast were among Sacc spp that could do this, don’t know if that’s helpful or not though :)

It escalates quickly!

My understanding of hop creep is that enzymatic activity occurs on longer chain dextrins that normally wouldn’t be fermented by the yeast. I don’t think timing of hop addition would affect this, although it may not be as obvious if it is occurring during active ferm versus after.