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Oh man, let me see. I'd say the phenols are less pronounced taking a back seat to an overall fruity flavor. I get some stone fruit, fresh citrus, and smooth juicy fruit character. I like the way it all blends together without having to do the extra work.

Hey yeah been out of the game a bit with holidays and such. I finally made it to the Treehouse facility too. We have family in Connecticut so I drove up one Friday morning just before Christmas. It was amazing, but for 280 miles roundtrip and standing in line for an hour while it was teenº I...

What's in this? Looks awesome. I upped my carafoam to almost 11% last brew.

It was the 84/8/8 version, but the WB06 was added first and let go for 24 hours. So, I have no real idea what the percentage was after the growth phase. I'd say the S04/WB06 initial co-pitch with the S04/T58 added later is definitely twangy. Overall just tasting it from the fermenter it is a...

I tasted my month old bottle. It was very weird. Small amounts of something phenolic going on and a lot less juicy than out of the keg. I'm going to tone down my WB06 from now on and keep the T58 low and let the S04 take over.

Took a gravity sample yesterday and dry hopped, cold crashing today. I won't have anything else until end of next week once I'm carbed.

Sounds like an awesome beer! I thought about trying this staggered pitch, but ultimately talked myself into adding the wb06 up front with the s04. Next batch will be like you with only s04 out front. You're saying the shipped Treehouse tastes a lot different than the fresh?

I just don't know. Even the canned Treehouse I get has those flavors come through by the time they get here. Which is why I started using 3638. Everyone thought I was crazy tasting hef character in Julius, but lo and behold...here we are. I'll be opening my last bomber this weekend with a friend...

One thing I'll say that I think is pretty interesting...you guys up north who are drinking fresh TH say that you don't taste any of the Belgian character or malts like I'm getting from the beers that are mailed to Houston. There has to be some additional fermentation happening in the mail. I...

Yeah, I'm happy to share...although I'm less on the exact science side of this and more relying on my palate and personal taste perceptions and just making homebrew. I brewed this past Saturday and followed that schedule you posted *almost*. I quoted @melville below because I pitch at 85* and...

75* for 24 hours is quite a bit of growth time. I'd bet it's significantly larger than 8% by the time I threw the s04 and t58 in. This weekend I'm co-pitching s04 and wb06 split 50/50, then adding t58 and more s04 later when I drop the temp. I understood from Fermentis that t58's (any yeast...

@melville has anyone tried a turbid mash or some version of? I was thinking about mashing a little lower next time and pulling a gallon or so of wort from my mash tun to denature it on the stove after about 5 minutes in the mash and some really heavy stirring of the grains.

Fermentis told me they can be blown off with rigorous fermentation. So, if your fermentation was slow or slowed via temp control then you retain your esters.

In theory maybe? It didn't for me. I got a tiny bit of spice in transfer before carbing, but none carried through. I fermented t-58 alone without hops as a test before I brewed. It tastes nothing like wb-06 at all to me and had spicy character fermented warm. I'm not saying do as I do. I'm...

What does that mean in bold? I'm sure it was terminal though. I shipped out 2 bombers, one went all the way to Canada from Houston. Fermentis states 70% attenuation from T-58. I saw 73% overall with a 3 day d-rest mashing at 157*.

Yes I would. I think the exact percentage is less important than the retained amount of higher and more complex esters. The next round I'll co-pitch 04 and 06 together by about 50% under for 24 hours, then drop the temp and add the 58 to let fermentation complete. The attenuation drop is...

You certainly deserve my findings. I think you'd be better off under tossing wb06 and s04 by about 50% at 74* through the growth phase. Fermentis told me in an email that your esters are volatile and will blow off through rigorous fermentation. This is why I embraced the 62* reading from...

I get a lot of heavy biscuit flavors in Treehouse core offerings. I asked on twitter though and they say no aromatic or biscuit. I was able to work out a grain bill that is 85% Weyermann Pilsner with some melanoidin and either Vienna or Munich 2. They work out very similar in the recipe so each...

What was your OG from a 154* mash?

There's a big difference in turbidity from yeast/protiens and from polyphenols. My beers are always much prettier with that glowy orange appearance once the yeast flocks out. As well, you don't need massive proteins to create haze. Hop acids and polyphenols will cloud a beer without the heavier...