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  1. L

    The mystery of Galaxy hops and harshness

    Reviving an old thread. I just had a beer from a well known brewery that had Galaxy and it was very peppery, astringent and harsh. I used to love Galaxy. I’m wondering if it has changed over the years or if breweries are adding too much. I have brewed with it in the past and enjoyed it but my...
  2. L

    New England IPA "Northeast" style IPA

    The beer I’m drinking is from a well known brewery. Maybe just peppery, the smoke is tobacco-y but know it’s not Brett. Could be their house yeast interacting maybe?
  3. L

    New England IPA "Northeast" style IPA

    I think I’m officially starting to dislike Galaxy. Anyone else? It comes across as peppery and almost smokey (cigar, cigarette) tasting. I feel like I never remember Galaxy being this way or maybe it’s just me and my palate.
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    How long is prolonged aging I wonder? I’ve mentioned before that after some age all their beers taste the same to me. Which leads me to what White said about ‘very little flavor contribution happens here unless prolonged aging’. Haven’t had a fresh TH in awhile.
  5. L

    New England IPA "Northeast" style IPA

    Please expand. Are you going lower on mash temp to get a drier beer but feel it’s still keeping its softness and fullness even with a lower FG?
  6. L

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

    Nate’s beers were so phenomenal back in the day could he have really been doing things so complicated five years ago? Have there been talks from any other brewers about a killer yeast strain regularly used in brewing? I have no idea so educate me. Has anyone ever gotten any TH esters from just...
  7. L

    New England IPA "Northeast" style IPA

    Have you used any of the ones listed @Dgallo? I wanna push it to the limit and get a yeast out of its comfort zone and recommended temp. Thinking the esters will be somewhat fruit forward so I’ll probably use a fruit hop paired with some old school hops to bring some citrus, dank and resin.
  8. L

    New England IPA "Northeast" style IPA

    It’s been a long time since I posted here because I haven’t been brewing and supporting local breweries. Lately though I’m getting the itch to brew. I’m thinking of brewing with an expressive NE yeast that will throw many esters. I’ve always been a 1318 guy but want to venture to another yeast...
  9. L

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

    I had a buddy visit Trillium with a head brewer from a local place about three years ago. When they arrived he said the brewers at Trill were very open about their ingredients and recipes which is cool. Their yeast is Conan, the only hops added hot side are at the end of the boil or WP and then...
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    Completely agree as I’m starting to go through these beers. My palate can’t distinguish any other flavors other than the yeast. Just had Green tonight which I used to love and it’s just juicy fruit bubble gum to me. Not a bad thing as some want and are looking for that in their beer but I want...
  11. L

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

    Just got some Tree House. Had an In Perpetuity tonight. Has Citra and Nelson in it. Was really looking forward to this beer but all I get is the yeast esters. Granted it was three weeks old. Feel like I couldn’t really pick out the Citra and Nelson in it. Had that signature juicy fruit bubble...
  12. L

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

    Tasted this brew of mine after first dry hop and it tastes very juicy fruit bubblegumesque. Slightly overpowering as the dry hops don’t come through but the dry hops have only been on it for a day. Hoping when I keg the keg hops will come through. Not upset with the brew but man is it juicy...
  13. L

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

    Just brewed a variation of this. Only using SO4 and T58. Wasn’t interested in WB06 and its possible clove characteristics. 4 gallons into fermenter 94% SO4 6% T58 85% 2 Row 3% C40 7% Carapils 6% Cane sugar OG: 1.064 FG: 1.015 ABV: 6.2% SRM: 5.5 Estimated IBU: 65 Ca:22, Mg: 13, Na: 17, Cl...
  14. L

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

    I was wondering the same thing about all the ways to stress yeast. Temp, pitch rate and aeration are the only ones I know.
  15. L

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

    Read this about Bbbbright Galaxy. Said they forego the biotransformation that you originally find in their core Tree House IPAs.
  16. L

    New England IPA "Northeast" style IPA

    +1 to this. Most definitely this. I’ve been on the NEIPA kick for quite some time but I’ve decided I need some West coast brews back in my life. First on order is a Blind Pig clone with US05.
  17. L

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

    When I tried natural carbing in my keg I let it get to room temp to speed up the process. Carbed for 5 days. Honestly it lacked a little carb but I still like it. Once hooked up to gas it added the little extra carb it needed but was still softer than burst carbing. I imagine it’d be fine if you...
  18. L

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

    I know the DNA testing didn’t match with Conan but I have a buddy that’s a great homebrewer and he believes you can get some Belgian character from Conan at low temps. I’ve only used Conan once, and it was my most recent batch, and he said to let it ride high to get more fruity esters. Not sure...
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