Search results

Dry hopping during active fermentation will cause hop creep and a higher level of apparent attenuation.

Far more accurate results through blending post ferment than pissing in the wind pre ferment.

I really like your train of thought and I reckon it’s got legs. It makes a lot of sense. I don’t know their vessel sizes but I would have thought it to be prudent having oversized BBT’s to accommodate such blending: largest fv size could be for S04 base ales, then smaller fv’s for the Weiss and...

Go Team!

Just having a look at all of isomerisations images above, I couldn’t confidently say there are any matches at all. No slight against you by the way! When I look at famouslastworts images the correlation or lack there of is crystal clear. Would it not make sense to: - obtain a can of Julius -...

Amazing. Thanks for the PCR correction. Would you care to share your thoughts/approach?

Does anyone have access to qPCR currently who reads/posts in this thread? If so, how about taking up the challenge!? is it possible to use the data from ‘famouslastworts’ research to save some time? His gels/lines look nice and clear (unsmudged)...could be cool to figure this out once and for all.

...but they don’t acknowledge it as so

Ah my mistake. It is the ‘Yorkshire Square’ yeast by WL that is STA1

Such info isn’t acknowledged by the ‘big 2’ as yet, but I can assure you it is the case.

WLP037 is STA+ If WY1469 is the same yeast then it will be too. It appears to be present but not ‘triggered’ or ‘active’, but I know that it is merely dormant and can hyper attenuate and get ‘Belgiany’. On a similar theme it has been noted that Conan can suddenly suddenly get very Belgiany...

Could you point me in the direction of a genetic test highlighting the lack of said genes in S-33? Also do you have any specific references for the similarities between S-33/Windsor/Muntons? Not doubting as such, just wary of misinformation. S-04 for example has now been shown via PCR to not be...

IMO all their hoppy stuff tastes so similar: slight phenolics, slight bitterness (like yeast bite), hardly any true hop character. The exceptions are Julius and Bright. Julius has some malt depth (touch of cara?) that carries the Diastaticus harshness in a more pleasing way. Bright is Chico or...

Courgette Zuchini ?

Agreed. I calculate an apparent attenuation of 76% in Julius, whereas I would expect we-06 to be taking this up in to the mid 80’s.

Very interesting.

Isomerisation - Have gravity checked any of those warm stored bottles?

Great idea. Would love to know the gravities of the warm stored ones after a few weeks.

I’m guessing your OG was around 1.066? Mash around 155? I can see those getting down to 1.008-9 if stored non-chilled.

WB-06 is Diastaticus. I can guarantee you will have bottle bombs on your hands. If you can spare bottles containing this yeast try opening ones at weekly intervals and gravity check. Don’t be surprised if you hit 85%+ attenuation.