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Yes they contain enzymes, also some sugars and a huge quantity of nucleation sites. Hop Creep You can limit and pretty much banish the creep by reaching fg, soft crashing to 15, dump yeast and dry hopping at that temp.

Very interested in how you get on with this!

Sorry about that weird post^ My experience with Diastaticus is that it will keep munching often up to or beyond 90% AA. Another thing to factor in is that if you dry hop during fermentation you pretty much always get a leap in attenuation also due to the rousing effect caused by nucleation...

General consensus is wy3068 and Lallemand Classic Munich are the same. They are not Diastaticus and hit 73-77% AA: http://www.wyeastlab.com/yeast-strain/weihenstephan-wheat

Give it a go! Would be really interesting to see. Might take several tiny starters before you see any growth. I believe the Diastaticus discovery by Lallemand was only in the last year or so...so if CBC does kill/stall/halt the super attenuation then that’s one hell of a ‘hunch’ by Nate. As a...

Yeah agreed. WB-06 ladder looks a doubtful match IMO. Any other dry wit strains out there?

How do we know they do a bio transformation dry hop charge? Also that they only do one dry hop?

Interesting. How about wb-06? That will just keep munching and munching and munching... It all sounds really very complex. Does anyone remember when Julius was a pretty clear beer? Then one day...suddenly it was basically opaque!

After drinking a fair few Treehouse beers recently I’m no longer convinced of this yeast blend. Reasons are that: 1, I can pick S-04 tartness and doughy quality a mile off. Treehouse beers have a ph around 4.6 and very little dough/tart character. 2, T-58 dominates the hops even at 3-5% rates...

Interesting. What’s the thought behind avoiding NaCl?

I&#8217;m thinking NaCl as a kettle addition...try and hit a water profile of 200ppm Cl with <100 Ca.

Interesting...I may start fiddling with some seasoning!

Care to elaborate? Did you send some samples off?

Melville - And...how does it taste?

Loving the detective work Melville! I’ve not used Amarillo much at all. How does it come across? Can it hold its own against the likes of Citra, Galaxy and Columbus? Those 3 are pungent.

Latest attempt with this yeast is 89/8/3. Ferment at 65 and let rise to 72 towards end. Pale, Munich, Oats, Wheat, Carafoam. 1.073 Estimating 80% attenuation so should be an 8% beer. Citra heavy dry hop with some thrown in at knock out. I love the fermentation with this...

The BBT's at the Chorlton facility look pretty big...

I'm going 150ppm Cl and 75ppm S04 and holding 50% of the chloride back as kettle addition.

Current fave ratio is 87/10/3 and ferment at 65-66. Initial dry hop when pitching yeast. High chloride.