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@MrPowers that sounds awesome, thanks for sharing. This is one of the keys to the mouthfeel puzzle. Also it’s ‘undetectible’ to be diastaticus by Lallemand (see Lallemand link in previous post #3658) and will not keep munching on your complex sugars thus keeping the sweeter side of things...

@Northern_Brewer show is the British way with wine strains! Agreed on CBC-1 my friend, if you look at all my posts I have never questioned presence this yeast as I thought it was confirmed via post #159 - I’ve been thinking of it as a beer strain and completely forgot this yeast properties...

From the little we know about their process and much experienced via sensory, their process is simple (or they try to keep it as simple) and has a high batch-to-batch reproducibility. Not an expert on this subject but I really doubt any wine yeast is involved here for many reasons 1) everything...

[Below] Most likely this has been posted here previously — a Beer Connoisseur interview with Nate, interesting were it is said that “it is exceptionally difficult to make a beer with this character that maintains drinkability” and “I have worked hard to develop a process”... other interviews I...

@echoALEia Thanks for the compliments!, do you have another insta tag? I haven’t been very active recently (posting wise) and after looking I can’t find you under your tag here. Totally agreed with Krausening. Krausening is not intended to fix flaws, its an old but yet still modern enough...

@MrPowers I feel your pain brotha, I’m in PA and finding TH is always difficult.. maybe some folks should be sending us cans for charity 😂 I’ve said it before and will continue to do so — TH is a modern style blending and krausening experiment — There is no other way you will achieve their...

Agreed, that’s their higher risk creative venue, I gave them my permission to go ahead and blend yeasts🍺. @NJGeorge probably someone already posted this here too, but if you feel lucky on brew day, why not toss T-58 @80F or even at @100F?? yeast stress is all there is if you are looking for it...

Affirmative, this has nothing to do with mixed fermentation, it’s actually more ‘separate’ fermentation!, my proposal is brewing 2 initial separate worts (blonde ale and German weiss) that are fermented to style with the yeasts we know are present in their cans (S04 and T-58 respectively), and...

Questions to keep in mind for concept validation - 1) could this be done in 18-21 days? like the brewery does?, and 2) how we will go about calculating gravities and ABV%? as blending seems to make these calculations a nightmare... I’m sure someone in this blog has lots of experience and...

Right?, I wouldn’t even use sugar for conditioning — a bready, lightly hopped blonde ale fermented to the bones w/ S04 and single dry hopped?, then blended with a double dry hopped German weiss fermented with T-58 and WB-06 (for those that are still in the ‘non-diastaticus’ bandwagon LOL) let to...

Awesome postings!. Have to admit I haven’t been able to read the entire thread (only 25 panels of 90) - my apologies if someone already discussed the below. For everything I read so far, @TheHairyHop has been spot on. Did we try or thought of any other ways to come up with a sustainable clone...

My apologies, forgot you had said that

@Vale71 @VikeMan @Bilsch Just found this very recent interesting video from Lallemand (please see at 22:25) where aeration of wort is not necessary when pitching dry yeasts into a brew (1st use straight out of packet). Even for high gravity brews, aeration is a nice to have but not really...

Not sure since I don’t brew lagers, you can try fermentis maybe?, they have good quality dry yeasts available

I like to add plenty of yeast to my starter boils and brewing boils. I also like to add White Labs Servomyces (comes in small capsules) which adds some zinc. Servomyces is also a form of dead yeast supplemented with other nutrients. For magnesium, between 1/2 tsp and 1 tsp of magnesium sulfate...

Affirmative, for nutrient purposes, I add the yeast (liquid or dry) when I’m boiling my malt extract for a starter or during boiling of the wort when I’m brewing, that will kill the yeast and release all its nutrients. It sounds you prefer the dry version so you could buy the dry yeast in bulk...

Hey Jordan, both out of my brewing experience and very few others on this - no need to work hard on this, just pitch the liquid or dry yeast directly into your malt extract boil during your starter prep or (what I do) during the boil of your wort during brewing, remember to always add a good...

DVCNick, Kenmoron, casually I entered a few inputs to another thread touching this same exact subject (Name = Oxigenation and Lag Time) that you might want to check out and provide some input....

Additionally, like sake brewers do, I culture my yeast starters with fungal and mycelium extracts to ensure extreme yeast health, probably another reason why things work for me without direct wort aeration.

VikeMan, thanks for the inquiry. My nutrients are a good amount (but controlled, obviously) of magnesium (via magnesium sulfate) during water prep, plenty of WL servomyces (2 caps at least) and yeast (liquid or dry) added during the boil, and sometimes I’ll add some diamm-phosphate/urea after...