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On 8/13, I made it over to TH and picked up 9 different beers: Julius, Green, Bright Centenial, Bbbright Galaxy, Doppelganger, Summer, Super Treat and Haze. I haven't gone through all of them yet, but I can say that the Super Treat, Summer and Haze all have that yeast character we've come to...

I believe metabisulfites are legal but must be declared on labels? Not super familiar with the laws, and I'm sure something like that varies state to state, but just something to keep in mind. From my own experience with WB-06, I would say that mash temps will affect final gravity (make it...

Looks like the recipe says to add flour during the mash. I would think that it would get broken down and converted to sugar in the mash like any other starch and not contribute to the haze. Just a starch adjunct at that point (not saying they're all the same). I think what's frowned upon is...

WY3942 is one I am interested in as well. In addition to the description containing complex esters, it also says minimal phenolics. Based on the yeast family tree though, it is not close to the WB-06s and 1388s of the world.

When I did my blended batch, the larger volume side of the blend was 85% S-04 and 15% T-58. Don't have my notes in front of me right now, but IIRC I pitched at around 61F and probably ramped it to 66F or so after the first couple of days. I remember that it was good, aromatic, but more hop...

Man, I don't know, IMO the TH core IPAs all have quite a bit of sweetness to them. My attempts with the blend have been waaaaay drier than any of the TH beers. Actually, the funny thing is, the one attempt of mine that didn't turn out super dry was the one where I blended a 100% WB-06 ferment...

I wondered about that too, but isn't 1388 super attenuative and also notorious for starting back up in the bottle and overcarbing? Then again, there was that one report of a can being overcarbed. Who knows, maybe Nate uses the "Belgian stall" to his advantage.

We also don't really know that they're actually USING all 4 strains. For all we know, they could be using a liquid version of something very similar genetically to one of the 4 (e.g. WY1388) and the others are in there just to throw anyone off who tries to harvest their yeast from cans. Anyone...

Complete with clove? Or just the banana and other fruit?

Right, yeah. Whenever I put it all together and think about it, I keep coming back to their fermentation being done with the most estery of the four strains (WB-06 and/or T-58) and the other two being in there for the purposes of protecting their secrets. Maybe the CBC-1 is for conditioning, who...

Yeah, I've wondered about that kind of thing too. Just thinking out loud, but I think the problem with that method would be that if you start with WB-06 and let it go to the point where it gives you the ester character you want, you'd have to add a ridiculously huge amount of S-04, given the...

I'm wondering if the yeast blend beers are actually yeast blend beers at all. I'm not sure you could get the kind of ester character that TH has been getting lately if you ferment with mostly S-04. Also, when I did my blended batch, the 100% WB-06 part of the blend smelled a whole lot like that...

It really was an incredible amount of ester character in that last batch of TH I had. So what do we do? All the tricks? Underpitch, ferment warm, low mash temp, etc., while using a hop rate of something like 9-10 oz total for a 5 gal batch? I am planning on a 100% WB-06 batch some time soon, no...

100% agreed.

My experience with the TH I drank in December was the same. Extremely strong esters that competed for intensity with the hops.

There's a strain on the yeast family tree that's labeled CBS7539 in the same group as WB-06 and WY1388. Anyone have any idea what CBS7539 is or if it's available to homebrewers to use?

Awesome find!

That's noteworthy. I've had some bad experiences with clove phenolics with our blend here too, and I attributed it to the WB-06, just like @NJGeorge. Who knows, maybe it was the T-58 all along. What were your fermentation parameters? Pitching temp, fermentation temp, pitch rate, O2 strategy...

Right, yeah, they're supposed to be the same strain, as homebrew lore has it. Of course there are some strains on the yeast family tree that were thought to be the same but are not. For example, WY1098 is closer to 1318 than to WLP007, even though 1098 and 007 are often reported to be the...

So here's a thought I wanted to bounce off all you guys. On the yeast family tree (that also showed commonality between WY1388 and WB-06), S-04 and WLP540 seem to be on the same general branch fairly close to one another. I thought this was interesting, because WLP540 is supposedly the Rochefort...