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Some food for thought: a podcast shared by someone on r/homebrewing that talks about biotransformation:

I found pg. 25 of the study to be very interesting. What exactly caused the ethyl hexanoate concentration to peak at 36 hours, and then drop off? Could the esters have been preserved by capping fermentation at that point? I do believe that the bubblegum flavor comes from some mix of isoamyl...

My last few porch bombs of TH core beers haven't been quite up to par for me, due to a lack of that bubblegum character. But then I tried the recent canning of Bbbright w/ citra, and there it was...which has got me scratching my head about their "clean American ale yeast to create a flavor...

I wonder what it would be like to make a milkshake IPA using this yeast combo...

Did a 2 gallon batch, inspired by @marshallb: 44% Rahr 2-Row 35% Weyermann Pale Ale 18% Carafoam 2% C-15 1% Biscuit 150:100 SO4:Cl Mash began at 158, but dropped down to 153 after an hour. Hopped with Warrior, Citra, Amarillo, Galaxy. 3.75 oz total Day 1: 2.0g S04 + 0.5g WB06 pitched @78 (no...

I was thinking the same. Wouldn't pitching the T-58 @60 put us in the unwanted clove territory?

So in order to get that bubble gum flavor balance we just need to match the ppm of isoamyl acetate to that of a TH beer. Piece of cake! /s