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 hat you taste from everyone else, its all kinds of wonderful rich super overipe greatness.Picked up some cans a couple weeks ago. Julius, Doppleganger, Juice Machine, Queen julius, Haze, Bright w/ Nelson.
Best batch I've had in quite some time. Their house flavor was more detectable to me than usual (except for Bright - we know that uses clean american ale yeast). Dopple, Julius, and Haze had the most house character to me. Juice machine was a close second and the Queen Julius had the least amount of detectable yeast character (still there though).
Overall, I was pleased! The last few batches I've picked up sporadically over the course of the year have had varying house flavor (to me). The most recent cans I've had were the best I've had all year.
Im going to step up one of the cans of Verrrrry Green and pitch it into my next brew in a few weeks, we'll see what kind of flavors comes from it. I'm very tempted to ferment warm, rewove all trub, and try and bring out more esters, we shall see. But maybe for this batch I'll just go with 66F as its whats been mentioned, but I still think temp is a key factor here in bringing out more expressive esters.
I also whole heartedly believe they blend batches as mentioned here and there, its not financially feasible to pitch new yeasts every time. Blending would be the only way to control multiple strains. Ive done the 95% S04, 3%T58, 2%WB06 mix and one time was actually really good, probably the best beer Ive ever brewed, the other times were nothing close. The WB06 can easily overwhelm. Too hard to be consistent when you're dealing with such a small percentage, though on the large scale obviously much easier. But the easiest way to be consistent, is to blend batches to your taste. That way you can also have more control over the bubblegum esters by fermenting that batch and strain at a lower temp, but fermenting the S04 at a higher temp to bring out the fruit, I don't know, Its a freaking mystery.