The_Dirty_Spring
Well-Known Member
- Joined
- Mar 2, 2016
- Messages
- 45
- Reaction score
- 30
Slight diversion, but first a quick update on my latest attempt. I pitched the T-58/WB-06 with first dry hop at end of day 2, and the results were among my worst with the trio. Mostly it's boring, with little to no fruity esters happening, and I actually got a little hop burn for the first time. I imagine this is the worst of all worlds, a plain S-04 IPA that's been dried out further by 06 but with no other unique redeeming factors.
But here's what I really want to consult the group about--has anyone used The Yeast Bay's "Metschnikowia Reukaufii" wild yeast isolate to ramp up biotransformation of glycosides?? After reading a little more about the concept, I would not be shocked if Nate is using something like this or commercial glucosidase enzymes. His beers simply have way more clean fruity esters than any other commercial IPA or any of my own attempts with the trio. There's a secret NOS button somewhere.
I see some familiar faces among this thread, along with The Yeast Bay owner (@Biobrewer). Any updates or insights?
Relevant exchange starting at post 89:
https://www.homebrewtalk.com/forum/threads/rare-yeast-and-im-getting-ahold-of-some.538121/page-3
But here's what I really want to consult the group about--has anyone used The Yeast Bay's "Metschnikowia Reukaufii" wild yeast isolate to ramp up biotransformation of glycosides?? After reading a little more about the concept, I would not be shocked if Nate is using something like this or commercial glucosidase enzymes. His beers simply have way more clean fruity esters than any other commercial IPA or any of my own attempts with the trio. There's a secret NOS button somewhere.
I see some familiar faces among this thread, along with The Yeast Bay owner (@Biobrewer). Any updates or insights?
Relevant exchange starting at post 89:
https://www.homebrewtalk.com/forum/threads/rare-yeast-and-im-getting-ahold-of-some.538121/page-3