Whats the go with tge yeast mixes Haze? Are you introducing them to the wort at different stages or just letting them compete together in tge brew feom start to finnish.
The DIPA is actually inspired from this particular thread:
http://www.homebrewtalk.com/showthread.php?t=623221 - apparently
TreeHouse uses a blend of S-04, T-58 and WB-06 with possibly some bottle conditioning yeast for carbonation and oxygen scavenging. ( WB-06 is highly attenuative, leaves no residual sugars, but has a lot of esters in the finished product - check Fermentis product sheets )
I will however skip the bottling strain and carb. with refined cane sugar.
I will add the WB-06 ( 3% ) and half of the S-04 on the brew day ( pich and hold at a higher temp--- 74F ), then the next day I will add the rest of the S-04 and the T-58 (10% ) and reduce the temp. a bit.
For the saison ( which actually will turn into a Belgian DIPA at around 8-8.5% ), I will pitch both yeasts ( SafAle BE-134---80% and Brewferm Blanche---20% ) at the same time and raise temp. every day from 62F on brew day coming up to 75F.
The Belgian Pale will get the Brewferm Blanche yeast first and then the T-58 ( works very fast at high temps. ).
All beers will be underpitched on purpose, to get more esters from the yeasts or at least this is what I expect to achieve.
I will mash high at 154.4F/68C, use simple grainbills ( Pilsner, Wheat, Flaked wheat and oats --- no crystal or " darker " ale malts ), balance the water profile towards higher levels of CaCl2 and a mash ph between 5.3-5.35. I will not dry hop during fermentation as this leads to a quicker oxidation. This means I will not benefit from the " biotransformation ", but the beers will be (heavily) dry hopped.
All in all, I want to brew some refreshing beers, with a good hop presence, low bitterness and soft mouthfeel, to enjoy for Xmas along with friends and family, that requested such beers, as opossed to the usual bitter (IPAs?) beers I normally brew. ( dry and high-ish on sulphate )
