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exactly ... tomato tomato?

"Singular" House yeast... i Think singular is being used as a synonym for unique. Like unique to just Tree House. On the Twitter post for C65 he mentioned “singular Tree House Mouthfeel”. I think it’s safe to assume that singular here may not actually mean a single yeast although it certainly...

I agree here. TH has comedic looking head on their beers if you pour properly. I think they're well carbonated but done so in a way that makes it soft. Likely natural carbonation. I know other half does not carbonate naturally - they carb in a brite tank over the course of a day or so according...

What kind of pitching/fermentation schedule gives you the most bubblegum character?

I did a tour there and if I remember correctly they said they use Imperial's Joystick or something like that for their house strain... Daydreams are "vermont" yeast based on their old IG posts. When I brewed this with barbarian it definitely had that OH type flavor to it. Not exactly the same...

Have you tried holding at 74 and then finishing fermentation a little higher than 62? I'd also imagine reducing your pitch rate would help too.

They use Rahr 2-row (not sure if its the pale ale malt for just pale 2 row, but probably both) as well based on pictures I've seen. Rahr base malts have a high protein cotent in comparison to other base malts. My LHBS store stocks rahr and I started use rahr and weyerman products because the...

Also, just a fun fact: Nate used to culture his own yeast for pizza crust when he was in his teens. I know nothing about baking with yeast from scratch and how it may apply (if at all) to yeast handling in brewing. Maybe they use a strain of pizza crust yeast?! Jk....o_O...

FWIW ... It could be possible they were using the flasks to prop up dry yeast or something along those lines... I KNOW I KNOW ... you're not supposed to do that with dry yeast. BUT...I heard on a Brulosophy podcast recently that people do it and side by side doesn't make a difference...

I've come the closest to Treehouse mouthfeel and softness by using soft water - low calcium and magnesium levels. I've also noticed that my beer drops clear quickly if the calcium gets too high. I'm no brewing water expert or brewmaster for that matter I'm just speaking from experience. Also...

This is reassuring! If you don't mind me asking - what does your malt bill look like?

So the staggered WB06 pitch wasn't very promising huh?

In general, cryo hops should be used at 1/2 the rate as standard pellet hops. Is beersmith accounting for lactose as being a fermentable? I haven't brewed a beer with lactose in it using Beersmith software yet. I used the Grainfather recipe builder and couldn't add the lactose to the actual...

This brings us back to early speculations of this thread. CBC1 being used for conditioning (carbonation) and/or packaging. For those just tuning in CBC1 is a 'killer strain' that would prevent other yeast from functioning. CBC1 could be incorporated at canning to avoid attenuation in the can...

Have you had good results with this method compared to pitching all at once? I want to take another stab at this yeast combo in the coming weeks, but I'm considering a staggered pitching approach. Still trying to decide.

Do you spund when you dry hop? Pressure can suppress ester production... not that there will be much flavor contribution with that late of a pitch, but I'm curious as to how it may alter the final result.

What temp are you mashing at? This is interesting. Scott janish measured it to be 1.012 or so (https://twitter.com/scottjanish/status/673225502077919232?lang=en). This was also back in 2015 so the recipe may have changed a little since then.

This is what my impression was!

I think the layering of yeast with dry hops has some credibility ... Most of these beers started as home brew recipes and when it comes to getting the lowest amount of DO possible on the homebrew scale, one of the easiest ways to do it may be with yeast. For example... pitching S04/T-58 blend...

What were your findings?!