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There’s a lot of talk on beeradvocate about QA issues at EQ and beer not holding up over time. It sounds like the beers fall off over time. They start with a characteristic “EQ Juice” taste, which is what I keyed in on and then fall off to meh or drain pour worthy (rotting fruit). Also sounds...

Not completely on topic, but has anyone tried Equilibrium? They are distributing now and I swear the beers Fluctuation and Particle Physics both have a very Tree House-y biotransformation/ester taste. I could be delusional because I'm too lazy to make the drive to TH but these are the first...

I don't mean to be a Debbie downer but I'd recommend locking down 1 basic NEIPA recipe. Work with 1-2 grains and 1-2 types of hops. Dial in your water. Perfect your dry hopping process, closed transfers, and fermentation temperatures. Once you make a non-disappointing beer 2 times or so in a row...

Anyone else see this photo on the hill farmstead Instagram? Is Edward already carbonated before they dry hop or is that just foam from the pour? I recall a discussion around that earlier. Seems like that might make sense if you wanted to naturally carb, otherwise if you dry hopped first when the...

I tried adding wb06 along with my dry hops on day 3 at 62 degrees. Looking back I dont really see why I added it so soon. I think you could wait and add after wb06 and/or t58 close to the end of primary alongside the dry hops. I've been brewing a bit more recently and now only try to change 1...

I ended up buying a 32oz growler of perm 6.20/trilliums belgian IPA. I thought it had a lot in common with Treehouse beers. However it had a bit more Belgian yeast taste to it than a typical treehouse and it did not have that elusive bubble gum/mango/whatever you wanna call it taste. It was a...

Oh yah, it is White labs monastery ale. I read my google search wrong. Whoops!

A bit unrelated but trilliums permutation 6.20 mixes their house ale yeast with a Belgian yeast. On the description page under “malt” they wrote: MALT: WLP 500 and L3. I’m wondering if this was an error or intentional. Looks like they are listing 2 yeasts: California ale and London III on the...

Or the other way around. Perhaps my palate is no good so only the most yeasty of beers can I pickup that treehouse taste. I think I may have treehouse beer/yeast palate fatigue as well.

I had a can of curiosity 71 last night. Wow, that flavor of that beer was almost all yeast esters to me. By the end it was almost too much Treehouse yeast taste. I could not for the life of me pinpoint what exactly the taste was. It's not quite belgian spicy or hefe clove-y. It made me want to...

I roughly used the percentages outlined in this thread. I added about 1g wb-06 with the dry hop. The goal was "biotransformation." Whether that benefit was achieved is hard to say, but I think I picked up more melon, peach and other hard to place fruity notes from my citra dry hop that I would...

I liked my results adding WB-06 late. No risk of getting hefe flavors. I taste zero hefe in Julius so if wb-06 is there its not for the esters and there is no need to pitch it during the first 48 hours.

A bit off topic, but this recent article on Shaun Hill was a fun read. I was surprised to read that "he puts some oats" in his beers. I'm guessing its a very small amount but interesting tidbit nonetheless. Not that oats in a NEPIA is a big secret or anything. "When I asked Hill the secret, he...

Very interesting info. Thank you. And how did the batch from the dregs workout? Does it come out okay or is it weird like when using TH dregs? I'm trying to decide if it's worthwhile to grow up a starter from some HF dregs, specifically from one the ales.

Couchsending, Did you ever share an update on the beer you fermented with the yeast from the HF growler? I looked but couldn't find it. Do you think it's WLP510?

Julius has a higher SRM than your typical NEIPA (bissell, trillium, etc.), due to possibly honey malt or something similar used. Also lightning, camera angle, and phone type all impact how the photo turns out. Point being, this can is probably not oxidized. Julius is darker to begin with and...

Back to overthinking and reading into things. The latest curiosity series is described as using "singular house yeast." I'm not sure how to interpret singular in this context, but my hunch is that Nate is trying to through us off the scent and obscure the fact they are using multiple yeasts...

That's the point of the thread.

The recent analysis of Julius suggests that the attenuation of Julius is quite low despite the yeast blend. Additives the inhibit attenuation don't seem out the question.

Julius is very hit or miss. I have a few mediocre cans right now. I drank a great batch from January that might as well have been JJJuliusss and keeps me going back. I wonder what it is about the process or ingredients that causes the variability. Are the house yeast that unpredictable or maybe...