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the benefit is more hop contact with the wort. From what I’ve read (not speaking from experience) the conical kind of forces the hops to go to the cone and have minimal contact without rousing the wort. I have also read big breweries do this and I have some issues with hop aroma in my beers...

So I am trying to recirculate the wort with a pump. I have a dry hopper to attach to the 4in TC port on my CF15. So I am not worried about oxygen exposure on the dry hop. I’m more so wondering if anyone has experimented recirculating the wort with a pump and hose and how they purged that with...

I tried to find an answer to this question but couldn’t locate it anywhere. So if someone has already answered this please send me the thread. I recently got a Spike conical fermenter. I have done some reading on recirculating the hops during the dry hop. I was trying to find videos or info on...

I’d love to find a way to replicate green!

So I’d love to be able to make a beer that is similar to what they do. So I will experiment until I find something close and will post my findings, if any… haha

I never went to Monson or Brimfield so I don’t know what it used to be but their yeast character is still crazy good and unique. I had some yesterday and have IPAs from places near me, while some are good they’re inconsistent and do not compare to treehouse. I’m in NH and...

Well I’ll keep it at 64 then. Pitched at 74 lowered to 62 for about 12 hours and it’s held at 64. I’ll raise it up in a day or two, maybe around 68-70 to finish it. Not a lot of research on the Bananza. They suggest 64-72 and S-04 59-68 and I’ve read pushing it high creates some weird flavors...

I agree. There are still a lot of unknowns but the unknown of temp hasn’t really be tested in this thread. I have found that all the experiments with S-04 or the trio, have been at 66F and not on the cool side at 60F, unless I missed someone testing this out? I would like to hear their...

I agree. I have a tilt and that’s the most accurate reading, and surprisingly my probe is relatively close to my tilt temp.

Thanks for the input. I just raised it up. My plan was to keep it at 60-62 for a day or two so that the S-04 might get going then bump the temp up later for the Bananza because in this thread there is a lot of talk that treehouse ferments in the beginning at 60F then might ramp it up but I did...

Sorry I thought WB-06 was a Hefeweizen strain due to the clove flavor. I guess my thought was that it’s loosely confirmed that it’s WB-06 and T-58, along with S-04, and treehouse is somehow doing something to get rid of or lessen that POF+ characteristic, whether it is using a 3/4 generation of...

Meant 1061 not 1071***

Thinking out loud. Since WB-06 is made for Hefeweizen beers and T-58 is made for Belgian beers, I’m wondering how it would be mixing Sundew/Bananza/s-04. You get all those tropical yeast qualities without the phenolic characteristics. Depending how this one comes out I’ll probably shoot for that...

Update I ended up brewing today Batch size 5.5-6g in fermenter 9lbs Golden Promise 3lbs Maris Otter 2lbs Oat Malt 12oz Carapils I know people recommended carafoam and not oat component but I figured I would try what I had. Also ran out of golden promise. I wanted to use just that as my base...

Took me over a week to read this whole thread start to finish. Awesome stuff. I think I’m gonna try to do an under pitch of S-04 and use a whole packet of Bananza and do on the low side 60ish and raise to 66 over the course of a day or so. Seems like this could get us close to treehouse because...

They’re allegedly going to be available by the end of the month. That’s what I got for a response from tapcooler themselves. I’ve been trying to get one since March but I guess they’re updating the canning setup and that’s why they aren’t in stock anywhere.