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Took another take on the trio yesterday since I finally got an accurate enough scale. Pitched at pitched at 78 and chilled to 72. I'll bump it down to 63-64 today at 4:30 (24 hours post pitch). Blow off was bubbling nicely this morning and the smell from the blow off is definitely reminiscent of...

well... its a long story. The controller was set to 66 and I had a malfunction with temp control so realistically it was probably 68-72. No off flavors or fusels that I could detect though. Came out quite fruity and no tang.

s04/s33 is a nice combo. Did a beer with it back in december and it had an incredible mouthfeel. I did 9 grams of s04 and 4 grams of s33

Agreed. When looking at the picture of the TH temp control panel in Monson the highest all of their FVs was 66 with the exception of one at 70. Everything else was in the high 50s - 66 if I remember correctly. Might worth fermenting in the cool side to see what kind of ester profile is achieved...

I’m assuming it’s caused by under pitching? More growth creating more organic acids... so I’m wondering if I pitched the recommended amount if it would subside or decrease. Or just ferment cooler. I plan on testing it all at some point.

@Clyde McCoy I'll also be going to TH in a few weeks so I'd be happy to ship a couple cans

My most recent batch was an under pitch of s04 by mr malty standards by 2.5 grams. I pitched 1 packet into 5 gallons of 1.071 wort at 64 degrees and let it free rise to 66 degrees. Mr. Malty seems confident that dry yeast is 20 billion cells/gram. Gotta say that I definitely got a little of...

@HopsAreGood i fee the wall art! Nice experiment too. I’m excited to see what the final product is like.

@robopp how have your trials been? I remember you said you have come really close with the combo. I'm going to take another stab at the yeast combo next weekend. Going to use Mr. Malty for my calcs and I have a better scale to use. No aerating or rehydration and no yeast nutrient.

Could it be the conditioning strain like F2 or CBC1? They don't ferment maltotriose if I remember correctly so likely wouldnt fully attenuate?

Recipe and process please!! I've heard a lot of mixed reviews as well. I've also used it in combo with other yeasts in a few IPAs, didnt like the results. Turned out a little too clove like for me.

some interesting reads on yeast blending techniques https://www.sea-brew.com/post/co-fermentation-and-blending-yeast https://www.whitelabs.com/beer/using-multiple-yeast-strains...

My batch with S04 doesn't really scream Tree House, I just kegged it last night. The sample was honestly underwhelming so I hit it with an ounce of hops in the keg. Once its carbed up and I pull a pour I'll update. It is also surprisingly clear. OG 1.071 Rahr 2 row 10% carafoam 8% munich 2%...

I just brewed 5 gallons and I'm fermenting it with S04. OG 1.071 2 row, carafoam, munich, touch of wheat. Hopped with HBC 586 only. Fermented with 1 pack of S04 pitched at 64 degrees, free rise to 66. The blow off hasnt had a tree house aroma like the yeast blend does. I'm excited to see...

I'm seeing a lot about rattling with the stasis. I'm only two brews deep and it began rattling while fermenting the first. Before the rattle is was more of a peaceful, quiet-ish hum. Now its a louder rattle on top of all of it. Its quite sad.

Also plan on brewing my NEIPA this coming week once I get my Kolsch out of the fermenter. I'm think of testing S04 on its own to see how it compares to TH beers. I've never used it on its own. Out of curiosity, what would yall consider an underpitch of S04 in 5 gallons of 1.065 wort?

I haven’t had awesome results with carafoam either, but I like it more than carapils. I brewed Hoppy Thing by Nate recently and it had an amazing merengue like head and great mouthfeel with no high protein adjuncts or carafoam. Just 2 row, crystal 60, and honey malt. Used Brooklyn water which is...

What is TG?

I managed to get my flex + down to 38 F. I dont have the neoprene insulation on it, but I think that it would probably help. I'm not upset with a 38F cold crash before kegging and throwing in my kegerator. Can you lager at at 36-40? I've read its best to have closer to 32.

Anyone else having issues chilling below 40 F? I’m fermenting in a spike plus with the chiller coil and yes I switched the tubing for the recommended ~40 setup.