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+1 for Munich - this BYO article (below) has some clues and supports both Munich and also Carafoam as well as a thicker, higher temp mash to land a better mouthfeel. With Nate’s confirmation in 2017 that Treehouse is blending FV’s it should be sufficient to suspect that both ‘same beer’ and...

Agreed, ‘suppression’ is a better word, LOL that’s my next project but want to keep it under wraps...

Agreed mi hermano!, LOL por eso le añadí suficiente CBC-1 😉 pero.... as far as I can tell current evidence shows that none of them kill the other yeasts since the guys still see T-58/WB-06 on their can dregs swimming along side CBC/F2 (which really makes no sense if they are true killers) so I’m...

Report on my 3 batches blending experiment — Batch 1 Batches 2 and 3 Final Product!! 🔥🔥 - not fully carbonated yet, it’s been only 1 week into bottle conditioning and flavor development has been out of this world!, starts with a very minuscule acidity, followed by tangerine, caramel and...

probably posted here already, if not, these may have been flying under the radar then... lots of good reading.. http://thirdleapbrew.com/technical/ward-labs-mineral-analysis-of-tree-house-julius/ http://thirdleapbrew.com/technical/ward-labs-mineral-analysis-of-tree-house-julius-again/...

Got it, just out of curiosity, has someone already tried brewing their CB&B hoppy thing recipe with any of the yeast combos we’ve been testing here? (S04/T-58/WB06/CBC-1)

On another subject... I probably found that secret substance TH may be adding to their beer, has someone seen Nate’s profile in BA??? it says “I’m hopelessly Addicted to Mangos”, maybe they are adding mango extract or dried mango powder to all their brews??? have someone looked into that already?

Found this on esters (probably posted in this thread already “Ester levels in the styles that require them can be more easily controlled by increasing the fermentation temperature or by selecting a yeast strain known for higher ester production. One method of increasing ester levels that is not...

LOL just teasing you guys, not holding anyone hostage LOL, I can’t share results right now as I’m still working towards them!, blending batches takes time... again - this may not be the solution after all but we have to try something different Batch 2 with T-58

Just curious, do we know why these 3-4 yeasts look beige and S04 green? is this an artifact of the test itself or is there any biological reason?

Gosh, wanted to ask, you read through the entire thread?, LOL I stopped by panel #13 and re-started at #90... Affirmative, all options are on the table, either a wort that we split and ferment separately and then re-inject or multiple worts fermented separately and then blended. One of the...

LOL ‘First Wort Order‘ — Agreed, we need to understand more about esters, how they are formed and how to retain as much as possible. With the blending approach, esters are taken care of, which is another advantage of the blending process. Larger Batch 1 ferments as usual, this batch purpose is...

As you can imagine by now I have pretty a good idea how whoever threw that idea 80 pages ago was ignored... we would probably have a good recipe by now... I’m about team work and cooperation and as you can see I have to get creative to convince the right people so we get results...

in-progress as I type but as I said, will not share details until I see others rolling up their sleeves.... @isomerization, @Clyde McCoy busted their ..... giving us the microbiology, now it’s time for others to get out of their ‘one wort’ world and help Joe @echoALEia and myself prove this...

@Lakeside_Brewer5 good luck my friend!. This is exactly what I’ve been saying all this time but unfortunately no one will listen - my blending theory - you brew bready batch 1 and ferment with yeast A. You brew high gravity batch 2 loaded with wheat a.k.a German weiss and ferment with yeast B...

If that will be true we will have seen other yeasts in their cans already as we are highly confident they don’t pasteurize, filter or centrifuge (very unlikely they owned an expensive zero oxygen centrifuge 10+ years ago when some of these beers were conceived via homebrewing). Also...

@savylemons Bud, my reply to your post wasn’t directed to you, was for everyone in general

It does matter, but don’t take my word, the only thing that matters now is if something doesn’t work you try something else, always leading with the evidence in front - I already explained how this works but I can’t be the only one brewing, and it may not be the answer after all, but we have to...

With my 3-batch blending proposal you could dry hop up to 7 individual times (3 days each DH) and krausen with a final ultra fresh hopped batch and have it ready in 18 days (or less) if timed properly. If you can beat that hop saturation with a single wort you’re full of manure. But since we...