Search results

Legend: A - WLP644 B - F1 C - F1/C4 D - Conan (TYB) E - S-33 (Fermentis) F - WB-06 (Fermentis) G - K-97 (Fermentis) H - Windsor (Danstar) I - London ESB (Danstar) J - WY1056 K - WY1272 L - WY1332 M - WY1318 N - WY1968 O - WLP670 (saison isolate) P - WLP802 Q - TH Julius isolate (later determined...

Yep, this is my first (non-sour) beer in a long time to have minimal, fleeting head. Finished at 1.019, which is prob about 1.012 without the lactose. Mashed at 148F.

That thread was my inspiration as well. I had to split between flaked and malted oats (inventory glitch), but went 50/50 with 1 lb lactose in 6 gal batch. Southern Hemisphere hops, one of my favorite brews I’ve done. Prob 50% more trub than normal though.

Just about two months old now, oat dream inspired IPA. Aroma has started to fall off, but color, haze and favor are still going strong! Eliminating O2 during cold crash and transfer has helped so much more than I thought possible!

As in from the scientific literature? Not that I’ve searched for, but what is the prevailing wisdom regarding yeast performance changing after first generation fermentation? Old wives tales or real biological changes.

Cool, it finishes so much faster than US-05, that I’m interested to try it in single hop trials.

I get that from Mosaic depending on lot, and also like it in small doses. It’s a thing in white wine as well I believe.

Out of curiosity, did you use an airlock when propagating the S0-4? Might require yeast to deplete O2-based reserves, at least based on the 2nd gen statement.

No

I’ve used it twice before and my biggest complaints are too much body and lack of that faint sulfur character traditional found in lagers. I personally enjoy using L17 (or any of the related strains), but variety is fun too, thus the use of Oslo now. Did you find that Oslo played well with...

Mexican lager time! Brewed with Wakatu, looking for a hint of lime. @Comfort_Zone I am shooting for the same thing. Upped my SO4 and dropped mash temp to 148F, will report back once ready.

The recipe I posted above called for it that way. Hadn’t tried it before and thought it might boost efficiency a bit. Maybe got anther % or two, but nothing majorly different.

https://www.brewersfriend.com/homebrew/recipe/view/958013/low-cal-hazy- No maltodextrin, used Citra/Mosaic/Galaxy (~12 oz in 6 gal combined), RO treated water

Solid beer, very similar to brut IPAs I’ve done, just a bit softer, presumably from the monk fruit extract. Not sure that I’d brew it again, but nice to know the option is there!

You’ve been posting in this thread for 2 years though!!

This a generalization, but keep in mind these are transcription factors, so it’s not likely to be an instantaneous on/off switch. Potential scenario: 1. Co-pitch S04/T58 for primary (get biotransformation from T58) 2. Drop yeast, transfer to bright tank, add dextrose/dry hops/WB-06 (turns off...

Sucrose is Glucose (left) + Fructose (right), FYI But they could be using dextrose as well, I’m just cheap lol.

Interestingly enough, I think I have observed this when making a Dogfishead 120 clone. The WLP099 culture that I added after primary with Chico, along with serial sucrose feedings, did not dry the beer out (FG around 1.020). Maybe TH is adding WB-06 with simple sugar and the dry hop?

Maybe I could add a link to a specific post in this thread then?

I find it pretty funny that the only common strain identified between this thread and the reddit one is (apparently) WB-06! The odds of yeast floating around in the air with matching patterns for the commercial strains is extremely low. I started with the TH beers too, so that would minimize...