I don’t think anyone has yet found the correct ratio of the different yeasts TH uses. Personally I don’t even think they copitch them. The alternate yeasts as used in such small percentages. I’ve done four different mixes with vary results. 25% T-58 fermented cold was straight pepper/phenol 1g of WB-06 along with 14g S-04 was very clove/phenolic I’ve added WB-06 towards the end with minimal results. Got a batch now that is .85g T-58 and 11.5g if S-04 that is not showing any signs of phenols but it is just a few days into final DH addition. It was fermented at 66 ambient so warmer than my previous temp controlled versions. I have another alternate use for the WB-06 that I’m excited to try. Once you use these yeasts you can smell/taste them very slightly in the TH beers. It’s nuts.