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I’d have to disagree, there is still something special about TH. I have a huge supply of all of the NEIPAs out there and in my opinion, TH’s unique flavor is just special.

Right at 24 hours from pitch. I’ll be back with more details soon.

I haven’t gotten diacetyl from A38, or enough to notice it anyway. But of course TH isn’t using A38.

Rather quick actually, no noticeable slowdown. Reached terminal in 5 days. I’ve got another one going with a greater temperature drop so we’ll see about this one.

A side story involving WB-06. I brewed a double IPA, fairly standard recipe of golden promise/flaked oats/carapils. 4 gallons were fermented with Imperial A38 pitched at 70°, then dropped at high krausen to 65°. 1 gallon was separately fermented with half a packet of WB-06 at a constant 82°...

I get everyone has preferences but a lot of us are looking to achieve fruit salad beer. I recently went and love everything I got. Juice Machine, Very Green, King Julius… each very different from each other. Has anyone controlled WB-06 as to not produce the clove? Does anyone have links to...

Am I right in thinking that we have this idea of separating fermentations because 04 tastes better fermented lower than the wb-06/t-58 mix which needs to be fermented higher to avoid the phenols? On a side note, my next batch will be an A38 juice and omega bananza mix fermented at 74° with a...

Will do… I just read how Bananza has dropped clear and that’s why maybe now I’m leaning towards a mix. And I apologize for missing NJGeorge’s post where he says exactly what I asked. Somehow I didn’t see it. Lately, my focus has been maximizing esters. Besides TH, I’ve been inspired by Fidens...

Has anyone else considered trying Omega’s Bananza yeast in a NEIPA? I’m about to trying and thought I’d mention it here. It is POF- but boasts banana flavor. Could be interesting to mix with another yeast. But I’m going to try it alone this week.

So far, 3 days in and 79% attenuation. Very strong and quick. There is a ton of flavor in it. I mashed at 152° to ensure I hit around 8% as planned. Also interesting is the clumping that seems to be happening. As advertised, it seems to for a firm cake when it settles out which will be key as...

I’ve got a pack of it in a starter right now, planning to throw it in a double ipa tomorrow. I’ll report back. Seems like it’s just making it to regular consumers now so most people haven’t tried it yet. The starter smells amazing though.