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

    Great meeting you man! Thank you again. That pale ale Tachyon is amazing. Better than any TH pale I've had. Very unique. Same thing with the Spartacus one. Very solid beer. I know they use a lot of oats and wheat on some of the beers, but I think the Tachyon one is mostly pale malt and they...
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    Ugh Dude what time are you coming back!? and which way are you taking back to your neck of the woods? Would love to meet and snag a couple 4 packs haha
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    I've done starters with can dregs and have gotten strong banana like a hefe aromas. They once responded to my insta comment about yeast and they said its their proprietary yeast blend. I don't know if you remember but a few years back Nate showed up to their brewery and theirs a pic of that on...
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    Two Row, Carafoam, and maybe some Vienna or Crystal 10. Shoot for 7.5% Mash PH 5.2-5.4 Water of your choice lol water is a whole different subject. Galaxy, Amarillo, touch of Simcoe. Don't use too much Galaxy. Use enough in the boil and 6-8oz dry hop depending on batch size. 5.0 PH into the...
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    Yea I agree. The only beers I really get their signature character from is their double IPA's 8.2% +. I have to really try to concentrate to pick it out in the smaller beers and to me now its just a hint. All it is is isoamyl acetate. IE stronger in higher gravity beers naturally. Could be a...
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    From what I remember they pitched warm at like 75, kept it there for maybe 24 hours and then dropped the temp.
  7. N

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

    Pretty sure it was inside. You might have to go back and take a look.
  8. N

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

    In the very beginning of this thread a coupe guys were trying the trio and different ratios at 60-62.
  9. N

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

    We have NO IDEA what they start fermentation at lol. All speculation beside the pictures of the old fermentation temp control panel which was in Monson and most were set at 66. Same with their yeast, we have no idea what they are using.
  10. N

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

    Exactly. I use the temp probe inside my spike conical. I think I read that Omega says DO NOT go under 65 or 66 with that yeast. Warm that sucker up ASAP! and keep around 66 to 70.
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    I would ferment at 66-68 right off the bat and not 60. 60 might suppress those nice esters from Bananza. I did bananza at 66-68 with so4 and it was great. Why start out at 60?
  12. N

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

    Have you had it recently? I think its changed a bit since last year and I'm not talking the DDH version. Its definitely not exact, but the malt profile and the citra hops reminds me of Julius. And yes, everyone's palette is different. There's beers my wife loves that I think are just ok and she...
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    I think I've said this recently in this thread, but using Bananza will help get you close. Of course using fresh good quality hops. Use, citra, cascade, simcoe and amarillo in whatever ratios, combinations and amounts you want. Base malt, carafoam and some caramalts. Its also worth to note that...
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    Oh one more thing, the recent jjjjulius is actually very good and reminds me of the Monson julius. Has anyone recently just used briess pale ale malt? How is it? Thinking of trying that with some carafoam for a darker julius like color. Maybe some caramunich to get the right srm.
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    Yeah I kinda agree. I just picked up some fresh TH last week and the only ones that blow me away are the double IPAs. They have the old school strong TH house yeast thing going on. Had a green last night and thought some of my homebrews are just as good. The mouthfeel is crazy thick tho. I agree...
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    How does it smell? Keep us updated. Want to give this a try as well at 66
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    Wonder if they use any pilsner in the core beers? A lot of hoppy breweries use it in their base. I’ve done it a bunch and love it.
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    My weyermann brake pils has 11%. That’s pretty high.
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    I haven’t. Wish I could try one but there is a lot of protein in good pilsner malt.
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    Fiddlehead IPA

    Interesting. Thank you. I don't see galaxy used unless it is a very small percentage. I agree that it would be hard to clone given the hop selections by that brewery. It just amazes me how consistent this beer is. I would be more interested to know the malt used as its very distinct. Unless...
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