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Did anything ever come from building up those dregs?

How’d your process go? IPA’s are my big reason for canning and I’d like to nail down a process that minimizes this and allows the cans to last.

I think this is certainly something we should pursue based on the results we've had. They're absolutely capping fermenters at some point, most likely by day 7. They believe in biotransformation in their core beers. Also, after taking a look at this photo they shared on their website photo...

Appreciate you continuing this work @Clyde McCoy ! Do you or anyone have some theories as to what yeast blend/pitch schedule may produce what we're seeing with the yeasts? For example, S04 flocs the best, so it makes sense the dregs of fresh cans are mostly that, but if T58 is pitched late or at...

Most people here have seen this, but figured I’d post it anyway. It’s the yeast genome tree many reference. http://beer.suregork.com/wp-content/uploads/2019/10/Brewing_yeast_tree_Oct_2019.pdf The closest yeasts to S04 on that tree have never been tested in this thread, so perhaps one of them...

Great point. I’ve tried to see what other yeasts are similar on the genetic tree to S04, T58, and WB06 and have been tested in this thread, but I’m having trouble finding the list. @isomerization and @Clyde McCoy do you happen to have lists of other yeasts that you’ve tested? You both have been...

But are we just throwing out the theory that Nate introduced underpitched S04 to Toppling Goliath?

That’s true, but the cans tested this year confirm S04 right @Clyde McCoy ?

I’m fortunate to live 35 minutes away, so yes I have. There’s some very green, Julius, haze, and super treat in my fridge now. I agree we haven’t had perfect results yet but I think that’s got to be process. If we assume all the DNA tests are wrong, what yeast do you think?

Why do you say that? I think it’s the only yeast that all the DNA tests point towards. Also, many like @couchsending get that signature S04 aroma from TH beers. That being said, there could be some yeast that looks genetically similar I suppose, but it seems highly unlikely.

I’ve been thinking about something interesting: the Julius analysis has shown the ABV to be 7.1% despite being listed as 6.8% on the can. Considering what we know about Nate and how tight his processes have to be, I find this very strange. Now if you consider how much sugar would need to be...

I say that based on this tweet: That appears to be a vorlauf as he’s recirculating the wort. The temperature gauge in that video also appears to be at 152* like the picture. Those are 2 different tweets over a week apart and the color of wort is slightly different so it seems to be 2...

How much did you actually pitch to be considered underpitched? There have been many different instances of people "underpitching" that aren't drastic enough in my opinion. I'd like to try 1 gram of S04 per gallon of wort, which is way below any recommended amount, and see what happens.

Similar to my above question to @couchsending I like the idea of stressing yeast in different ways. We know underpitching does the trick and is used by Nate, but fermentation under pressure, PH, and heat shocking could be used too. We know Julius finishes at a PH of 4.6 in the can, but because...

@couchsending i saw on the Home brewers Association blog a few years back you planned to test heat shocking S04 yeast to increase glycerol production. Did you ever get to experiment with that? Osmotic stress causes yeast to produce glycerol in baking, so while we can’t make our beer thicker, if...

I do think he’s either pitching starters of new yeast after or using multiple FV’s for different yeasts. We still haven’t figured out if the high percentage of S04 we see in the cans means that’s the most prominent yeast used (in the large FV, say) or if that means it’s added lat (even in the...

Awesome, I look forward to seeing your results! Another thing to think about is the following chart from Fermentis that shows attenuation over time for different SG wort (they use Plato). Looking specifically at the 18* Plato wort because it’s close to the SG that most treehouse beers must have...

How many grams of S04 do you pitch in 5 gallons for it to be “underpitched?” And what fermentation temp?

Based on the attached tweet, Munich instead of caramel/crystal could be correct...

Along with my previous lengthy post, a few other observations: 1) Nate has spoken a lot about how recipes have evolved and specifically his processes. It’s possible the pictures from 2012 no longer even apply because the process is so vastly different. For example it’s well documented Julius in...