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Unfortunately you’ve had a very small sample size. I’m not sure where you live but if you’re not close you may have had some issues with the shipping/handling/cold storage of the beers. I can’t say for sure. They also opened a much larger/newer brewery so it’s possible some of the cans you got...

How many of their beers have you actually had? Serious question. I have no idea why your experience oxidation issues, and they’ve openly stated that in some of their core beers they dry hop around 3 pounds per barrel. I’ve never had one oxidized beer from them, and 3 pounds per barrel is...

Got it...makes perfect sense. I must have missed the fact you’re using a second fermonster as your dry hop keg. Pretty much the same thing/process.

@Clyde McCoy Are you familiar with Equilibrium? I’d love to find out, if possible, what yeast they use. It’s hard for me tell if the unique character in most of their IPAs is from their hopping processes or from their yeast. Or possible a combination of the two. Anyway, I don’t really know...

I’d be nervous trying that... The rolling it on it’s side part. I’ve gently rocked fermonsters back and forth millions of times and also “rotated” the base back and forth quickly, but rolling it on its side seems like a lot of the yeast cake would get disturbed and defeat the purpose of trying...

How are you agitating in a fermonster? I’ve been using the dry hop keg method for a while now so rolling the keg is easy, but I’m not sure how I’d “agitate” in the fermenter. To be honest, the last two batches that I’ve done I skipped the dry hop keg, and dry hopped directly into the fermenter...

Agreed...100%.... This is correct. ☝️☝️☝️

Exactly my point. I never smell creamed corn or whatever others tend to perceive as DMS, but we’re all different. I will say that I prefer using 2-row to Pilsner to specifically avoid the possibility of DMS, considering the fact that I do only boil for 15-20 minutes. As far as I understand...

It’s possible others are more sensitive to DMS, but I have never produced a beer that smelled like the typical descriptors of said DMS. Unless I’m specifically looking for the character that a 60 minute hop addition provides, I see no reason to boil for 60 minutes. I did 60 minute boils for...

Zero. I’ve never detected DMS in anything I’ve ever brewed. I generally use 2-row rather than Pilsner, but I have done 20 minute boils with Pilsner and DMS was a non issue.

I do, generally only a 15-20 minute boil.

I just got my ward labs report back and while we determined that it was indeed the acid that caused the problems, here is the report. The first report is from May of 2020: And here is the one I just got back. While not identical, the numbers are very, very similar:

This. ☝️

Very well said. I could not agree with you more.

This... I agree with a lot of this, except I have personally been a fan of what trillium has been putting out. The main point I agree with though is that treehouse really just is not at all what it used to be. Blind taste test some of them if you can, you may be quite surprised when you have...

Fair enough, and there’s absolutely no point in arguing these things because peoples pallets are so different. We all taste and perceive things differently and that will never change. But, I would argue that treehouse beers are incredibly inconsistent. Based upon the fact that I’ve had some that...

I have to ask, while I recognize how amazing this thread is, and how long it has been going, are people really still trying to figure out the “special TH yeast?” I have failed to recognize the special/magical yeast character that treehouse used to have, in every beer I’ve had by them over the...

Nope, I have not. I just use a fresh pack of each each time. You certainly could but the ratio will change with each successive pitch. Likely more towards the verdant as it seems to be the more dominant of the two.

If you want to go the dry yeast route, pitch 1 pack of verdant, 1 pack of New England and a little bit of dextrose. I consistently get 80% attenuation and love the results. Works out to be roughly 66/33 or 70/30 LA3/Conan based on cell count/viability.

I don’t have a pH meter, but I’ve thought about getting one for years. The only thing that’s preventing me from doing so is the fact that I’ve never had any problems like this before. I typically do my calculations, follow the process and everything works out fine.