ah gotcha. i'll have to look into it.
I’m surprised no one has put more focus on this picture. Might be the answers to the test. Of course, things may have changed since then. Can you guess the beers being fermented here? Now that we have some experience with these yeasts, this might be helpful. @melville you’ve been running those low temps with some luck. Might have something here..
I think the photo is pretty strong evidence that TH is not blending. I’m going to try a 62F blend for my next attempt.I’m surprised no one has put more focus on this picture. Might be the answers to the test. Of course, things may have changed since then. Can you guess the beers being fermented here? Now that we have some experience with these yeasts, this might be helpful. @melville you’ve been running those low temps with some luck. Might have something here..
I have a 100% wb batch fermenting at 78+ which is smelling fantastic off the blow off. I’ll post results once complete. Don’t how how that and it’s temp would fit in with that picture though. Maybe they used a seperate temp controller for that if they were blending in a warm fermented wb batch.
I’m surprised no one has put more focus on this picture. Might be the answers to the test. Of course, things may have changed since then. Can you guess the beers being fermented here? Now that we have some experience with these yeasts, this might be helpful. @melville you’ve been running those low temps with some luck. Might have something here..
I have a 100% wb batch fermenting at 78+ which is smelling fantastic off the blow off. I’ll post results once complete. Don’t how how that and it’s temp would fit in with that picture though. Maybe they used a seperate temp controller for that if they were blending in a warm fermented wb batch.
there may be a relation here to the chatter from the BA boards that the charlton beers are not at the level of monson and there has been a larger discrepancy in consistency between batches.
I got something similar going with so4 and T-58 fermented cool. And on the same schedule! I might keg tomorrow or Wednesday. How much T-58 you use?
1 full package of Juice and 2 grams of t58 into like 5.25gallons or so. I fermented a little warm to avoid that clove. 66, bumped to 68 on day 5 along with attaching co2 and second dry hop. 69 on day 6 and 70 on day 7
My batch came out great. Not a Belgian pale ale at all!
kegged last night. FG 1.012 but tastes slightly sweet and dry like I could drink it all night. Btw I used about half the amount of t-58 you used. Now 2-3 weeks in the keg force carbing.yup just kegged mine yesterday, which was also at 1.012. Kegging was a super pain in the ass, I seemed to have screwed up my closed transfer and after 3ish hours and only moving ~3 gallons, I decided to do an open transfer while blanketing the keg and fermenters with co2. I go the burst carbing route because I am super impatient. It's sitting at 40psi now, tonight i'll drop it do like 25-30, and hopefully be able to pull a well carbed pint saturday.My batch came out great. Not a Belgian pale ale at all!
What S04/T58/WB06 percentages did you use? Was it a 5 gallon batch?... I just brewed one with the S04/T58/WB06 blend.
Yeah, 5 gallon batch. I did 92%/5%/3% (SO4/T58/WB06) for a total of 23 grams (about two packs) since it was a 1.064 OG batch and I didn't want to underpitch.
I have been brewing this also with those same percentages but for a 5 gal batch my 92% is one pack of SO4. I am having a little problem as my beer FG is .09 and I want it to be higher, I have mashed at 154 but still comes out lower than I am shooting for. Basically I want the mouthfeel to be fuller the beer tastes great but am looking for suggestions to get a thicker feel. Maybe some lactose?
I mashed this one at 156. I've been going back and forth between 154 and 156, mainly because I keep switching yeasts and trying different ones. But this one mashed at 156 with that yeast blend ended at 1.014, which is right where I prefer these to finish.
FWIW, the last time I tried a shortened (30m) mash on a NEIPA, I missed gravity horrendously. I think it's tougher to get full conversion in a shortened mash when you have so many flaked/unmalted(?) adjuncts. Granted, that was totally dependent on my grain bill, and that one was 35% flaked oats + wheat.
Never heard the advice to mash for shorter period to increase body which I would think is somewhat equivalent to fuller mouthfeel. I would expect that less fermentables would be present with a shorter mash time as conversion may not be complete but then you would need 3 x the grist to get the OG where you want it. I have not been fully converted several times as indicated by the iodine test at 30 minutes. My thermometer is a fairly good digital version which I have calibrated . Just my 2 cents.
I don't rehydrate, just before pitching I measure out the T58 and Wb06 onto a small piece of new aluminum foil, I cut it to weigh 1 gm, then open the SO4 and dump the other two into the pack. I then dump the entire contents into the carboy/fermentor.
Do you use wort saved from the original batch pre fermentation? How much do you need, do you add additional sugar?
Well that pretty much spoils if for me as I can't handle more that one batch at a time. I do like the info regarding the path to the Truely Smooth beer!
