Thanks for the info I will definitely be trying this on my next ipa. I had been wondering if TH uses a base yeast that leave a lot a residual sugar then use wb06 later so it can't take over. This make sense and s33 definitely leave a lot of sugar behind.
Do you mind sharing how many grams you pitched of each yeast, your starting OG and how many gallons you saved for the k-97. I am just curious what pitching rate you used and how much the yeast was stressed. Also what temps did you fermented at? This sounds like a nice combination to try.
been watching this thread for a little while. just noticed that Treehouse released Spring today but the description is interesting. the mention using a house yeast and coaxing esters. it seem like they are referring to a single strain.
SPRING (Tree House Double IPA - 7.9% ABV) - Spring is a...
