My weyermann brake pils has 11%. That’s pretty high.Continental Pilsner malt, generally no.
North American Pilsner malt, potentially yes. But it depends.
My weyermann brake pils has 11%. That’s pretty high.Continental Pilsner malt, generally no.
North American Pilsner malt, potentially yes. But it depends.
I just got a batch with only weyermann pale ale and weyermann carapils going. I've had no problem with haze with only english malts.My weyermann brake pils has 11%. That’s pretty high.
The physiology of nutrient partition is complicated, but the best way to think of it is that when plants have a long growing season and grow slowly (ie normal British conditions) there is more time for the fertiliser applied to the young plants to get used/washed away before they start making grain. So the grain has less nitrogen in it. Whereas there's more nitrogen around when grain is being made by plants growing faster, so more nitrogen ends up in grain grown in European/US conditions.
Continental Pilsner malt, generally no.
North American Pilsner malt, potentially yes. But it depends.
Wonder if they use any pilsner in the core beers? A lot of hoppy breweries use it in their base. I’ve done it a bunch and love it.
Briess 2-Row barley base malt protein seems to average about 11% for types ranging from Brewers to Pilsner. How low does base malt protein need to be whereby to accomplish a cloudy beer? What is the % protein for typical UK Maris Otter or GP?
Any updates from folks trying WLP540? I plan to give it a shot this weekend. Starter roaring along now.
Should I plan to have some S04 and/or T58 ready to throw in at the end to help it finish?
Thanks crew!
How does it smell? Keep us updated. Want to give this a try as well at 66Any updates from folks trying WLP540? I plan to give it a shot this weekend. Starter roaring along now.
Should I plan to have some S04 and/or T58 ready to throw in at the end to help it finish?
Thanks crew!
How does it smell? Keep us updated. Want to give this a try as well at 66
Is it normal for them to have hopburn fresh? Like Other Half.Honest question: do you all (people in this thread) still think most of the treehouse beers are as good as they once were?
Last week I had an aaaalterrr ego, a very green, and a brighter than starlight and I thought all three were just meh. They really weren’t all that special at all and the brighter than starlight had major hop burn and was super astringent. I’ve had a lot of treehouse over the years and am really starting to be disappointed every time i get my hands on some.
If I blind taste tested all the three of these, and then found out they were treehouse I’d have been pretty surprised. Just my 2 cents.....curious if anyone else feels the same.
A few months from canning, sounds exactly what Sam Other Half said about his own beers. He likes them better after a bit of aging.I do feel that there is some variation on treehouse batches, but I think it ranges from a good beer on a bad batch, to amazing on a good one. Every batch doesn't hit it out of the park but I am never disappointed.
I also find that their beers are a little harsh when fresh, not typically hopburn but more bitter than I think is ideal. I prefer treehouse ipas a few months after canning.
Yeah I kinda agree. I just picked up some fresh TH last week and the only ones that blow me away are the double IPAs. They have the old school strong TH house yeast thing going on. Had a green last night and thought some of my homebrews are just as good. The mouthfeel is crazy thick tho. I agree they’re better after or week or two aging. Too much sludge in the bottom of the cans. The julius I got in the fall I thought was meh and had some fusels. Reminded me of a beer I made with s04, 33 and b256 that I let get too warm. I’m going to try some Conan and b256 this weekend. I think there are a ton of other great beers out there so our opinion on TH has changed.Honest question: do you all (people in this thread) still think most of the treehouse beers are as good as they once were?
Last week I had an aaaalterrr ego, a very green, and a brighter than starlight and I thought all three were just meh. They really weren’t all that special at all and the brighter than starlight had major hop burn and was super astringent. I’ve had a lot of treehouse over the years and am really starting to be disappointed every time i get my hands on some.
If I blind taste tested all the three of these, and then found out they were treehouse I’d have been pretty surprised. Just my 2 cents.....curious if anyone else feels the same.
Can you share the recipe here?For what it's worth. I brewed CBB recipe for Vitamin Sea Double Summer and fermented with Bananza at 74 degrees, cold crashed and dumped yeast prior to dry hop. Dry hopped at 50 degrees then to keg. RO water built up to my preferable profile. Mash 5.3 pH. Indistinguishable from Very Hazzzy TH. Absolutely fantastic. Gave it to 10 people and not one could tell a difference. Also acidification with some lactic acid at KO to a pH of 4.9.
Sure. I use a grainfather G30 for brewing so the recipe has been formulated to my system.Can you share the recipe here?
Esters are formed in the first 48h of fermentation so if it's that what you are after raising it to 66 at day 3 most likely won't do muchBrewing a batch tomorrow of using 50/50 wlp540 and S04. I have slurries of both so I'm going to add equal parts slurry of each to a starter today to have it ready to pitch tomorrow. Brewing an all azacca DIPA. Plan on starting cool around 60 and then let it get to 66 after day 3. Hoping to keep the esters by doing this. I've read that wlp540 starts to throw off some more intense flavors past 66.
FWIW I tasted the starter of the wlp540 and it was surprisingly clean for a belgian yeast.
Isn’t Haze Amarillo heavy with no flaked oats? Seems like a very different recipe than what I would expect from that beer. Not trying to tell you you’re wrong but I would guarantee I could tell the two beers apart.Sure. I use a grainfather G30 for brewing so the recipe has been formulated to my system.
Batch Size 6.08 gal
EST. OG 1.064
6lb Pale Malt, 2-Row Rahr
5lb Flaked Oats
2lb Golden Promise
1lb Carapils
5oz Dextrose
Hops
1oz Citra Boil @ 20
1oz Cascade Boil @ 15
1oz Cascade Boil @ 10
3oz Cascade WP 15min (170 degrees)
3oz Citra WP 15min
3oz Cascade and 3oz Citra DH 4days
Ca 21, Mg 21, Na 53, Cl 92, So4 107, HCO3 16
**I always order hops from Yakima Valley, freshest batch I can get. I never go to my local HBS to buy hops as I don't know the freshness** Fresher the hops-Better the beer.
Flavor wise, extremely close to Haze or Very Hazy. Not exact ABV but you could easily modify to get there if you want. I think the key is the combo of the high banana esters and the Cascade hops.
Good stuff here....I’m a little surprised that you think eye of the storm Citra is close to Julius. I’ve had it many times and it’s ok...nothing special.I think I've said this recently in this thread, but using Bananza will help get you close. Of course using fresh good quality hops. Use, citra, cascade, simcoe and amarillo in whatever ratios, combinations and amounts you want. Base malt, carafoam and some caramalts. Its also worth to note that TH is getting good quality base grain. No Briess stuff etc..
I just kegged a batch fermented with 2 packs dry conan, 2g each of t-58 and b-256. Used briess pale ale malt, carafoam and a little caramunich. Kettle hopped with cascade, citra, simcoe and amarillo. Dry hopped at 50 - 55 for around 30 hours with citra/simcoe and a touch of amarillo then crashed to 40, dump hops and keg. Will report back in a couple weeks.
FWIW there's a local brewery by me in NJ that makes an all citra IPA that reminds me of julius. They have the ingredients listed on the can. Citra hops, two row, oats, caramalts and house ale yeast which I believe is London fog. Check out Eye of the storm citra by Jersey Cyclone Brewing.
Have you had it recently? I think its changed a bit since last year and I'm not talking the DDH version. Its definitely not exact, but the malt profile and the citra hops reminds me of Julius. And yes, everyone's palette is different. There's beers my wife loves that I think are just ok and she thinks TH is just ok. I'll have to do a side by side this weekend to confirm.Good stuff here....I’m a little surprised that you think eye of the storm Citra is close to Julius. I’ve had it many times and it’s ok...nothing special.
I think one thing that gets overlooked here is how different peoples palettes can be. Like, I have no doubt that you think it’s close to Julius. But for me, it’s not even close.
I have not had it recently but I can certainly pick up a four pack or stop in for a pour. I’ll let you know what I think when I have some again.Have you had it recently? I think its changed a bit since last year and I'm not talking the DDH version. Its definitely not exact, but the malt profile and the citra hops reminds me of Julius. And yes, everyone's palette is different. There's beers my wife loves that I think are just ok and she thinks TH is just ok. I'll have to do a side by side this weekend to confirm.
Esters are formed in the first 48h of fermentation so if it's that what you are after raising it to 66 at day 3 most likely won't do much
Ok gotcha, would be curious to hear how it turned out. I can't stand s-04. Tried different temps but not as low as thatThat's my exact reasoning. I want to subdue them and let it finish strong after. Since I've never used this yeast I don't want a complete ester bomb. Plus I like S04 on the cooler side as well.
I'm very curious how it will ultimately turn out. Just took a sample at 48 hours, vigorous ferment that took off almost immediately. Smell is standard IPA fermentation (best aroma in the world). Taste is very bready, but not any of the unique bubble gum/juicy fruit flavors of TH. Just pleasant generic stonefruit so far. I'm refraining all urges to sprinkle a few grams of T-58 in there with the DH tonight.
do you adjust your mash and/or kettle pH? I used to hate s-04, but adjusting my pH really fixed the issue that I was havingOk gotcha, would be curious to hear how it turned out. I can't stand s-04. Tried different temps but not as low as that
Yes, I aim for 4.5 final and am usually in the ballpark, I just really don't like the character of this yeast somehow, I can pick it up very strongly in Toppling Goliath beers.do you adjust your mash and/or kettle pH? I used to hate s-04, but adjusting my pH really fixed the issue that I was having
Yes, I aim for 4.5 final and am usually in the ballpark, I just really don't like the character of this yeast somehow, I can pick it up very strongly in Toppling Goliath beers.
Enter your email address to join: