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For big IPAs I prefer to use Conan over the 1318 family of yeasts due to the much better attenuation.

Phenol*

Huh maybe I should order a pound of that...

Brewed a couple days ago and using Cosmic Punch for the first time. Using this beer as a bit of an experiment, so it got the cascade mash hop and only CTZ in the kettle. All I can say is Wow. The smell when I opened the ferm chamber last night was incredible. We’ll see about the finished beer...

Yep, this is what I've learned. Going to try again with a heavy 30min addition or something.

I think too much of any hop and you get into fruit and citrus. I though I was crazy, or I really effed up this batch, but then I found brulosophy's hop chronicles for mittelfruh, which seems to confirm my experience. https://brulosophy.com/2021/07/15/the-hop-chronicles-hallertau-mittelfruh-2020/...

I've got a pilsner on with harvest right now. I can't judge the strain though, because unfortunately I found out the hard way that even with Hallertau, 3oz at flamout and 2oz dry hop is a fruit-bomb.

This is exactly what I was going to say when I read your first line. You can be as clean as you want with ale yeast (esp things like Lutra) and you wont get that "lager" character. Definitely tasty, but not "lager". Better for the darker lager styles if you're going to do it. This is why I...

Question on that "sauergut aroma/flavor": Are we sure this is from sauergut? I get that white wine thing from many beers brewed predominantly with pilsner malt, and have come to accept it as just a quality of good pilsner malt. I get it in my pilsners as well, though that could obviously be...

Get a Tapcooler. Bottling a few off the tap (or the whole keg) is a snap.

Probably fine, just make a starter.

It may be less that they can only be used once, and more that more will make it to the finished product if you aren’t losing it to the walls of the FV and BK.

I’ll try to find the source on it. The gist though is that once the bubble forms, the LTP1 changes it’s structure and doesn’t go back into solution the same way as before. It’s often deposited on the sides of the fermenter, and in the glass as lacing.

Increase it. Foam retention proteins can only been used once, so the less foam produced in the production of the beer, the more proteins available for head retention in the finished product.

So far i've yet to have an issue, and I don't always have a ton of headspace. I'm sure it'll happen at some point though. I've got my IPAs going with a little pressure now though, which will also suppress foaming.

Last summer I brewed an IPA recipe I've made before, but I used OYL-091. Horrendous. Undrinkable. Very astringent and overall really weird character. I can't confirm it was the yeast, I had some process changes around that time too, but boy was that beer was a dumper. To add some balance...

What did your hotside schedule look like?

The amount of people that dont use fermcap is astounding to me. Why bother with blowoffs and all that nonsense?

Nice. I must've missed posts of his talking about that.

And yeah, I'd say 9-11psi would be undercarbed for belgians (and for me personally, a lot of styles) as that would only give you ~2.25 volumes at 38F. Especially for first pours of the day where its generally a touch less carbonated due to foaming.