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

    Absolutely agree with this. Even if they are adding only 5/10/15 min additions, you would still get some appreciable IBUs in something so aggressively hopped. Their beers that are amplified version of base beers where the ABV stays the same admittedly boast greater kettle and dry hop rates...
  2. D

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

    I don't believe that flaked adjuncts are necessary for a successful representation of the style. This is something that I have been experimenting more with recently in my batches. The use of flaked adjuncts by the "newer" players in the NEIPA space are to try and imitate the aesthetic of the...
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    FWIW I always thought the same thing until my most recent trip 2 weeks ago when I bought an allotment of Alter Ego. I poured one into a TH glass and it started to foam up so I quickly drank the foam on the top and the flavor was 100% banana. No bubblegum, just banana. I had never experienced...
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    I am about 10-12 batches in of NEIPA in the past year or so and I have tried various yeasts (admittedly not T-58 yet) and when comparing to TH there are a few things that stick out. Obviously TH has the sweet bubblegum type flavor/aroma in their beers which a few here have mentioned getting from...
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    How does it taste? Does the carafoam lend any sweetness?
  6. D

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

    Just pulled a sample from my batch at about 1 week of fermentation. I pitched 15% WB-06 for 24 hours (had zero activity) then pitched the remaining 85% of S-04. I'm tasting a decent amount of banana but no bubblegum. I am also hoping that with continued fermentation, dry hop, and carb that the...
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    I definitely believe it is possible to have haze without flaked adjuncts in the grist. Even the brulosophy experiment with flaked oats produced two hazy beers and one was just maris otter IIRC. I wonder if we need to maintain relative consistency in our grain bills to try and crack the yeast...
  8. D

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

    Brewing tomorrow and the plan is to try fermenting with only WB-06 and S-04 as many have said T58 had more of a spicy character. I know there have been a few batches made already but I am wondering if WB-06 for 48 hours first would be best or just co-pitch all at once. Personally, I was...
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