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How about Magnesium Chloride?, Nate mentioned it took him years and years to develop “Secret Sauce”, is it possible simple salt additions of gypsum and CaCl take that long to develop?.

@isomerization +1 I remember spending some time looking at the PCRs and absolutely there was no match for 1318. Will be great to refresh the pictures again (thanks!). We’ve seen few times in the past that TH has mentioned part of their process is all about stressing their yeast (one I recall...

Agreed, using the equipment video as reference it seems that anything around 1-3% (i.e Crystal 60 example) is done by hand, anything above that but below 30% is probably supersacks and anything in the 60% and above is based on grain silo. As for the secret sauce it looks like a soup of white...

Yeah and what does 5% Carafoam does?, nothing.. you got to have 15 if not 20% for it to have some effect, also I’m sure he uses Crystal 60 for Julius as you can see in the old Julius and even in the King and jjJ versions that deep darker reddish color. What about water profile sulfate-chloride...

@Clyde McCoy 100% I agree, I recall tasting the yeast burn typical of LAIII in their ‘Trick’ DIPA which I wasn’t a big fan so I’m sure they’ve been using it sporadically. Same for other ingredients like flaked grains and different hop varieties. But when it comes to the Julius series, the...

@Clyde McCoy seems like “Hoppy Thing” ‘Decoy’ recipe #2… should call their homebrew batch this week ‘Project Find the Decoy’.. LOL This is a good way to distract people from getting deeper into the secrets LOL This will make a solid IPA for sure but not a Julius clone which I’m afraid people...

@Mousetrapbrewery a Brew Magic Video just came out in YouTube, is that what you are referring to?

Thanks @Thorrak !, pretty good answer for something that has no taste and no experience brewing - reminds me of my 16yo teaching me how to be an adult after reading a couple articles.. Another question for the masses, in the equipment video, Nate mentions ‘Maillard’ reactions when talking about...

Has someone tried asking ChatGPT to write a thesis on how to brew a Treehouse clone?

Packaging line video is out as of 1day ago, 3.7k views already

They didn’t, that should have been part of the cellar Ops but they didn’t. They are shading critical info like some grains and fermentation temps however were very open about hop varieties they use.

Treehouse just posted videos of their brewing equipment and cellar operations in YouTube, the equipment video (9 days ago) already has 26K views… the cellar video (2 days old) barely reached the 7K mark (7.1K).. and a packaging video is on the works.. these videos will reignite this thread for...

Yeah I re-use yeast multiple times. Knowing the yeast is fit would a positive for me to know what to expect. We hear brewers mentioning that their house strains can only go up to certain number of generations before the beer quality is impacted, maybe this can also help with that. Also once the...

Same as you, I’ve never had issues with a stuck ferment but have seen a lot of those here in this and other forums. Having a fit yeast increases the likelihood of that yeast attenuating to its label specifications. From my point of view, I would think this is an advantage as it helps minimize...

@VikeMan, agreed, for biological systems is probably not linear but for the average brewer should be good enough approximation. My gut feeling tells me the same that you are proposing - the need for bigger starters - even when my horrible math shows that the volumes may not be that far from what...

Alright, I’ve been working on the math and something doesn’t seem right based on the expectation we will need a much much larger starter volume, @VikeMan could you please double check?. So let’s say I want to double the cell count of a Wyeast smack pack - so I start with the standard Wyeast...

VikeMan your’e certainly right!😎, I went though it now and is exactly what I expected - superb work by the people involved, but in a scientific lab under controlled environment, equipment, materials, procedures and measurements out of reach, if not impractical, for the average brewer. However...

Had maintenance starters to build so I prepared the following. I didn’t read the research but did listen to the podcast so this is what I decided to do. Some amounts were based or around product label recommendations (except wyeast). Might be a good starting point for modifications and...

The group could start using it and report back for everyone to benefit. I have a few yeast starters to prep myself and I could be the first to report if someone were to take a stab later today. By the way the paper may not mention or be specific to some of the ingredients I listed above...

Moving forward, does anyone that went through the paper want to give it a try tabulating a quick recipe for 2L, 3L, 5L starters for (g/l) DME, dextrose, fermax (or Wyeast nut), yeast extract, magsulf, zinc, calcium chloride?