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  1. beervoid

    American IPA "Northeast" style IPA

    From kegland?
  2. beervoid

    Lallemand Verdant IPA Ale

    Ok interesting, I have gotten this vegetal rotten fruit flavor from dry hopping cold. Been going back and forth between both processes. It has to be some combination of hop quality and dry hop temps.
  3. beervoid

    Lallemand Verdant IPA Ale

    Do you experience any flavor difference by longer contact times?
  4. beervoid

    Lallemand Verdant IPA Ale

    But you are able to dump the hops right? Would be difficult if you cant, and letting the hops sit on the beer for that long might have an effect on the final taste
  5. beervoid

    Isolated Yeast (Tree House): How to Identify and Characterize?

    A couple of months ago, I think it was 2 weeks old. I'm really fascinated by this phenomenon. I've picked it up in quiet some European IPA's as well. I'm curious what they are doing process wise to get this sort of flavor. It reminds me a bit of when I dry hopped a KVEIK IPA at 35c or so...
  6. beervoid

    Isolated Yeast (Tree House): How to Identify and Characterize?

    Last can I had from them I poured, the rotten veggie fruit taste was too much
  7. beervoid

    Lallemand Verdant IPA Ale

    All I can think of, since it is a new product, perhaps viability is not as high as they envisioned? Rule of thumb is if you pitch higher you should get more attenuation? @couchsending interesting about the vanilla note, I read that a couple of times. Sounds a bit like the RVA Manchester strain...
  8. beervoid

    Lallemand Verdant IPA Ale

    How much are you pitching? And how much adjuncts? Will be brewing with this yeast in a week or so
  9. beervoid

    Isolated Yeast (Tree House): How to Identify and Characterize?

    Pitch T58 a day later in order to control the esters?
  10. beervoid

    Lallemand Verdant IPA Ale

    Did you double check with hydrometer? Are you sure your mash temps are right? This is peculiar considering they claim it attenuates higher on first generation. Did you loose alot by blowoff?
  11. beervoid

    Lallemand Verdant IPA Ale

    How much did you pitch? I think the GNO might have upped fg
  12. beervoid

    Isolated Yeast (Tree House): How to Identify and Characterize?

    I havent had many TH but the ones I did really have a hefe/wheat beer smell to it. I poured a bit of a belgium wit bier in my neipa and wasnt impressed, the lower abv probably makes it thinner then you want so I dont know if this is worth comparison.
  13. beervoid

    Isolated Yeast (Tree House): How to Identify and Characterize?

    From being strong to fading out they never where even a bit close to TH esters?
  14. beervoid

    Isolated Yeast (Tree House): How to Identify and Characterize?

    Fair enough, I'll def be joining. Been experimenting with copitching but havent had any cutting edge results. I think we also need to focus more on how to retain esters in our worts. They are super volatile. I recently read and article that belgium brewers take the beer off the yeast as soon as...
  15. beervoid

    Isolated Yeast (Tree House): How to Identify and Characterize?

    Have you tested this yet, or are planning to?
  16. beervoid

    Isolated Yeast (Tree House): How to Identify and Characterize?

    With shaking I would be worried with over extraction and getting too much yeast in suspension, but I think you can dump through the bottom right? How much contact time do you give the hops?
  17. beervoid

    Isolated Yeast (Tree House): How to Identify and Characterize?

    Good point. Perhaps with overpitching? Have you tested the FG of some Tree House DIPA?
  18. beervoid

    Isolated Yeast (Tree House): How to Identify and Characterize?

    There was that blog that tested and was convinced there is wb06. You think his results where wrong or there is another yeast with the same signature? He seems pretty sure of his case.
  19. beervoid

    Isolated Yeast (Tree House): How to Identify and Characterize?

    So 8 packs? Did you have any lag time before fermentation started?
  20. beervoid

    Isolated Yeast (Tree House): How to Identify and Characterize?

    So we know ferulic acid gives us clove. Clove is what we dont want. How do we reduce ferulic acid in our wort? Are there enzymes that eat up ferulic acid? Its an acid? Maybe a certain salt removes it? On the forum there different opinions on making t58 less clove. Somr say its not a spicy yeast...
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