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How were the experiments go with wine yeasts, any favorites?

What boggles my mind most about TH is how drastically the flavors disappear, I had one Julius in the back of my fridge that was getting close to 3 months old and any and all flavors had completely dissipated, same scenario about a year ago with a can of Very Green. I travel often for work and...

How did the Secret Clubhouse turn out?

Hey Dustin, for the 80 batch, when did you drop the temp and what temp did you drop to? Did you get any pepper/clove/spice or just alot of fruit?

Except in the pictures you have beer shown as a pH of 3. That's a very aggressively sour beer. Might want to chat with your marketing team to maybe move that to a 4 lol

OooooOOoooooooOOOoooo I like it, I need it!!!!

It was online, I'll have to find it again, I was just researching KCL and found that article

So just drinking King Julius canned 02-23 and Im completely disappointed, it doesn't have that bubblegum juicy fruit character that I'm use to. The hops are more predominant and green, and there's none of that yeast character that I was hugely anticipating and ready to think deep and hard about...

I get that, but their potassium levels seem higher than others, to me that means KCL vs what others might be doing. That's what we are trying to figure out here, its what and how are they doing it differently

So found an article after doing some deeper research into KCL, before my next attempt. There has to be more to Nates "Secret Sauce" than the typical additions. Based on their high potassium levels from the Ward Labs analysis, maybe they are in fact using KCL, rather than NaCL or CaCL, to keep...

KcL could be a solution, thats what I'm going to try on my upcoming batch rather than CaCL. Ive seen various levels of success on this thread, some love it, some not so much, Im looking forward to trying it for myself.

No I believe he said at some point in those videos that they dry hop the same way they did when they were homebrewing, this is just a scaled up version of how they homebrewed, they take a massive hit on efficiency, utilization and loss, but he doesn't care about that stuff, its all about...

Thoroughly appreciate everyone's efforts on this. Trying to put everything that people have had success with all together, as well as a lot of other things I've read, as my countless efforts have varied dramatically from getting very close (one time) to not even remotely close, there's just no...

Did you ever figure this out? How did it turn out? Im working on my next batch and considering l-leucine.

Yeah but they have J and VH in a 60 tank. (See their Cellar Video, screen shot attached). There would be absolutely no reason to do those in small volume other than having that 60 doing something different, and that variable could only be the yeast and/or temp. So here's what I think is going...

@troxerX That video is what dreams are made of. Enjoyed nerding out on it quite a bit, so much control and controls, very impressive. Noticed they blurred out the big sacks but didn't blur out the side of the sack LMAO, so Wyermann Carafoam is definitely a high volume malt. 100% agree, the...

Yes I did that blend and usually finish between 1.014 and 1.018. Ive brewed it about 5 or 6 times now. Maybe you had issues with your mash temp running a little hot and had more unfermentable sugars than you wished for.

Yeah I agree, I got my hands on some after a 2 year hiatus. It blows my mind how expressive those yeasts are. I was drinking them along side Other Half and Bissell. and BY FAR their yeast adds sooooo much to the beer, and its 100% what separates them from the masses. It's not just hops and malt...