Read this thread:
https://www.homebrewtalk.com/forum/...ouse-how-to-identify-and-characterize.623221/
See you in a week!
J/k, if you go towards the later half of the thread, there’s some really good info in there. Long story short is that the ratios in that post are quite a bit higher than what most found optimal.
I tried it myself (50/25/25) and the beer was muted on the hop aroma front, but tasted like passion fruit juice. Not what I was expecting, but still good. I still prefer keeping it simple with WY1318 fermented warm, but I’d like to experiment with dry yeast again in the future.
EDIT: I just looked at the comments in that blog post and it looks like Marshall updated his recipe, so it’s closer now to what’s talked about in the thread.