Digging around the Fermentis site it seems like WB-06 should be the more likely culprit to throw off fusels (and esters), also attenuation 86% about where I am with my beer. So maybe my thinking is off, more t-58, less wb-06. It's all very...confusing.
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I noticed that too, hard to say what is exactly going on (at TH), so will be even harder to figure out a schedule that works. Guess we have to make a lot of beer
I was looking back at my analyses of different cans, here are the breakdowns:
Julius: 7 S-04, 3 CBC-1, 2 T-58, 0 WB-06
Doppleganger: 5 CBC-1, 2 S-04, 2 WB-06, 1 T-58
Alter Ego: 7 S-04, 2 CBC-1, 1 T-58, 1 WB-06
Green: 5 CBC-1, 2 WB-06, 1 S-04
Now there are a lot of caveats here, I have no idea on the age of the cans and I definitely didn't analyze enough colonies for statistical power.
BUT, if we look at the distribution across all colonies analyzed (41 total), we get the following (rounded for convenience) and after the yeast is the % if we remove CBC-1 (i.e. post-primary addition):
41% - S-04 (66%)
37% - CBC-1
10% - T-58 (15%)
12% - WB-06 (19%)
I am still trying to wrap my head around the timing of everything. We know Nate is very meticulous, so I doubt he would want to give up fermentation control by pitching everything into the same vessel. This would argue for what StinkyBeer is doing, blending separately fermented beers together. The different ratios could reflect the volumes blended, but these yeast are going to flocc differently too. So...
The high amount of CBC-1 we see, does suggest it is being added late in the process, but its not going to eat any simply sugars, so does that argue for a sugar/dry hop addition? Do other breweries naturally carb this way?