Search results

So a few observations I’ve found through my experiments: - Had a fresh can of Lights On a couple of weeks ago and drank it next to a Trillium Fort Point. I mention the latter beer as it helped highlight something in a very obvious way...T-58 in the aroma and flavour of Lights On. After...

I'm convinced Nate would be pitching a specific ratio for each beer from the start and fermenting cool...fiddling with the ratios for each beer. My experience so far tells me to be wary of WB-06 with regards to 'Belgian' notes and high attenuation. It keeps on munching. Current ratio that...

Weyermann Carafoam = Weyermann Carapils in UK = Equivalent UK malts is Dextrin

Carafoam = Carapils = Weyermann Dextrin

Hi everyone. Sorry for the lack of input of late. I've brewed about 6 beers with varying success with these yeasts and I've settled on 89/8/3 pitched together and fermented at 67, throwing some hops in with the yeast seems to work very well. Yesterday I had 2 week old cans of Julius, Green...

I like this thought process. Primary with CBC-1 and pitch a blend that needs to work hard on the tough sugars later on. As a side note, I currently have 1600litres conditioning with 12gpl dry hops with a yeast ratio of 500g S-04, 300g WB-06, 300g T-58. Pitched and fermented at 25...

For me there are 2 main options. Both require pitching a ratio of S-04, WB-06, T-58 simultaneously and pitching and fermenting warm (personally I go 25 and don't get fusels). T-58 really amps the hops IMO. Option 1: The cbc-1 strain is pitched only when FG is reached and with simple sugars...

I've had hop volcanoes before and that is fermentation in the video not a result of dry hopping. The most obvious reason being there doesn't seem to be any hop particles. That sludge would be green.

https://m.youtube.com/watch?v=QJW6k10JWP0 9 mins in

I've seen a video of a Treehouse blow off from one of their fermenters. Thing was going mad spitting out yeast all over the place!

We aim to have IPA's and DIPA's finishing 1.017-1.020. The beers don't taste under attenuated...they do feel full and thick and juicy.

Same is true for London ESB and S-33...the more complex the sugar the quicker they are to flick you the bird. Treehouse are being clever. Some of the best brewers in the world base their brewhouse around the concept of blending. Whether that's blending multiple fv's in to a single large BBT...

S - 33 was a red square 'hunch'. So far it is not a Treehouse yeast. It does appear in the right hands to throw some pleasant fruity esters though. Ruckusz28 - Can't wait to see how that one finishes up! Any idea what temp it's at?

T58 - Pitched and fermented at 25degs, heavy dry hop produces an intensely fruity and tangy beer. Minimal spice. It does throw some sulphur but by day 5-6 it has gone. I can't say it simpler than that really. I'm sure it's also a great yeast to can/keg/bright tank condition/carbonate...

T58 at 25 degs is fruity and tart. Bubblegum too. WB-06 gets fruity and bubble gummy above 23. S-04 I always find has a slight sherbet/bubblegum character plus bread Don't be afraid to experiment! I would highly recommend a 20 litre batch of: 50% S-04 25% T-58 25% WB-06 Pitch and ferment...

One FV was fermented with S-04 pitched at 19 let rise to 21. The other FV was fermented with T-58 pitched and held at 25. Both had about 16HL of wort and we lose about 200 after dry hopping and transfer to bright. So combined they form 28HL ready to package. This is showing excellent promise...

Is it cool to post links? Apologies if not...please delete. http://trinitybrewers.com/brews/ipa/julius-clone-treehouse-brewing-ipa/

Hello everyone! What an ace thread...so cool. We are packaging 2800litres of a Citra IPA today. Combined 2 FV's in to 1 BBT. Exact same recipe except one was fermented with S-04 and one with T-58. The signs are that this is an absolute banger of a beer. Opaque, juicy, fruit bomb...