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New Fruit Project not naturally carbonated. It was carbonated with recycled CO2 from fermentation using some new equipment. I have a feeling they dropped natural carbonation a while ago, especially when they scaled up to their Charlton location.

https://beerandbrewing.com/make-your-best-cream-ale/ This is a good guide too. A clean american ale yeast is usually all you'll need. Can use Kolsch too if you prefer. In the BeerSmith podcast I linked the says he prefers 1056.

Beersmith Podcast episode on Cream Ales! I haven't listened yet but wanted to share.

Second what @gunhaus said. I used US-05 at 60F for fermentation and let it lager for about 4 weeks at 38F. Great, clean, drinkable cream ale but not an exact clone in the flavor department yet not that far off either. The color was fantastic. Genny is very hush about what yeast they use in...

On white labs website it says that this has a "distinct ester profile". How would you describe it? I'm always looking for new yeasts to try that are less traveled for my hoppy beers.

I dry hop post fermentation now. Good to know about the Wyeast 1762. I would use it again based on these results, but next time I will probably try the White Labs version

Okay so my trial of a 50/50 blend of wlp540 (I used wyeast 1762 - the equivalent) and s04 is in. Fermented at 60-61 for about 3 days and then let it free rise to 66 where I let it finish. Overall, very close to a TH in flavor in texture, but still missing a little special something. I think next...

That's my exact reasoning. I want to subdue them and let it finish strong after. Since I've never used this yeast I don't want a complete ester bomb. Plus I like S04 on the cooler side as well.

Brewing a batch tomorrow of using 50/50 wlp540 and S04. I have slurries of both so I'm going to add equal parts slurry of each to a starter today to have it ready to pitch tomorrow. Brewing an all azacca DIPA. Plan on starting cool around 60 and then let it get to 66 after day 3. Hoping to keep...

I don't think they use pilsner (maybe a little?) in their core beers. One of the recent curiosities said something about using German pilsner malt as a base malt for the first time. And we do know for sure that 2-row is being used based on descriptions from different offerings. But with that...

Do you think WLP540 is the workhorse not actually S04? A blend of wlp540 and s04 might be nice - the attenuation from s04 will stop the stall.

Ive found less build up on the kettle by warming the extract up in some warm water so it flows easily and then stir well making sure it is evenly dispersed. Can be messy but I like the extract for bittering.

how are you adding the hop oils?

Oxygen. I had similar experiences when I first started brewing IPAs. Flushing with CO2 if you have the equipment will help tremendously. If you strictly bottle I would scour the web for low O2 bottlinig techniques from youtube homebrewers, other forums, magazines, books etc.

Same temp I use. 64-66. A starter should always be used for liquid yeast packages (to my understanding). I know imperial says it is not needed, but I prefer the results with a starter.

I brewed a ton of batches with Imperial Juice (LAIII from them) and I had the best results and hop expression with cooler fermentation temps and a healthy yeast pitch with 1L starter. It still had LAIII qualities but more restrained. A lot of people try to push the envelope with LAIII to get...

Ive made starters with dry yeast in the past with no issues - yeast is yeast. The benefit of dry yeast is that it has enough sterol reserves where it doesnt require oxygenation (although doesnt hurt to still oxygenate your wort). When using a yeast starter from dry yeast, make sure you oxygenate...

Build it and they will come... if the beer is great and the food is to match you'll be fine!

I'm willing to bet it will come out better than you think!

I'm sure some of the microbio guys in here can confirm to deny... but given fermentation conditions I think it is highly unlikely that breeding took place between different strains in the cans. When blending yeasts and repitching from a slurry a single strain will likely dominate in time in...