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Vic Secret if you can.

It is believed that Tree House is using these three different strains in their beers. Check out the thread. It'll be a long read but well worth it and exciting to see the research they've been doing. Using different pitching rates (mostly under pitching at the beginning), timing of pitching...

The middle type has the percentages. I've changed recipes since then. Using more white wheat and have added Maris Otter or Golden Promise in with my 2-Row. White wheat in the 20-30%, if you use flaked maybe keep it around 10% and a dash of honey malt.

Awesome! Glad you like it and tweaked the recipe some to fit what you're looking for!

Recipe looks great. I used to bottle and found my first few bottled IPAs lacked the aroma I wanted. My process ended up getting better and the bottled IPAs got better and then I decided to make the jump to kegging. I usually keg 3.5-4 gallons of brew so I'm in your same wheel house for batch...

Completely agree, I said this earlier. They are probably krausening. German brewers have only been doing it for hundreds of years. And it doesn't always take weeks to carbonate a beer. Back when I bottled I tried one six days after bottling. Five days at room temp and one day in the fridge...

I believe website says 'less than three weeks removed from our fermenters'

Do you think you could give the fermentation vessel a shake before adding the second yeast? I know for big big beers some breweries add more O2 to protect yeast health. Just make sure the second addition of yeast is working already from a starter? Color looks amazing and it sounds amazing.

You think they are kraeusening? That's the only thing that seems logical if they are naturally carbonating. Then once in kegs just have it on enough pressure to be pushed out. You'd add your done fermented beer to a keg then add some fermenting wort into the beer and let sit around 68* for 5-7...

This is all great stuff! Love the yeast research. Science! A few things I believe and have heard to achieve softer beers. 1. Low salt additions. I'll add enough sulfate to get me to around 20 ppm and CaCl to get to about 50-70. I believe grain will add some sulfate, someone please correct me...

Ok sorry thanks for quickly correcting. It's reminiscent to Conan then because of the esters and bubblegum. The flavor I get from the yeast, I suspect, in Julius is similar to other commercial brews that I know use Conan.

I just posted in the Treehouse Julius Clone thread so some of you may have seen this before, but does anyone have a New England Fuzzy Baby Ducks clone or idea. Just had that beer and it was so good! Sorry for being a little off topic.

I had New England's Fuzzy Baby Ducks the other day and it tasted exactly like Julius the first time I ever had Julius. It's been a couple of years so yes it is hard to compare a beer I just drank to a beer that I had two years ago. And yes the recipe has possible changed over the last couple of...

I always harvest mine from these beers. My beers aren't 'big' but very hoppy.

I think when I made a Mexican Cake clone like beer I cut a habanero into quarters (four even pieces) then cut that into four equal strips and only put two strips in the beer. Gave some good heat but not over powering.

Sounds good but what's your batch size? Five habaneros is going to be spicy!

True story. Sticky knows what he's talking about and I agree. Look up Scott Janish's dry hopping article about bitterness.

Sticky, what's OG, FG and grain bill of your recent brews? Headroom from Trillium is dry hopped at 3 lb/bbl! A brewer friend that visited there said they use a hop rocket for dry hopping. I've never had it but heard it's amazing. I know it's a DIPA but is it super bitter? Maybe the hop rocket...

http://scottjanish.com/zero-hot-side-hopped-neipa-hplc-testing-sensory-bitterness/ This is exactly what I'm talking about! If you haven't read this, it's a very interesting read.

I WP beginning at 175* and let naturally cool so it shouldn't be getting too many IBUs I'd think.