Treehouse Brewing Julius Clone

Gustatorian · Oct 26, 2016

Oldskewl said:
Alchemist's Focal Banger, Foundation's Epiphany, Rock Art's Limited Access, Trillium's Sleeper Street

Can someone be a pal and post the other recipes in the article??

TxBigHops · Oct 26, 2016

fatnhappy said:
Checked it twice. Strange. And I didn't want it that dry. I like my IPAs a bit on the malty side. Didn't expect it with Conan, a historically low to med attenuating yeast.

Have you tried 1318? Mine always go from about 1.064 to 1.016.

Oldskewl · Oct 26, 2016

Oldskewl · Oct 26, 2016

ultravista · Oct 26, 2016

StrainedSky - would you mind posting the rest?

fatnhappy · Oct 27, 2016

TxBigHops said:
Have you tried 1318? Mine always go from about 1.064 to 1.016.

I haven't tried it yet. I wanted to try Conan. I'm going to make some tweeks to get it closer to Julius, then Do a 10 gallon batch and use Conan in one fermenter and another yeast in the other

Ruckusz28 · Oct 28, 2016

Make sure you use a good source of conan. I normally use my heady topper strain, but the "vermont ale" from yeast bay is good stuff. I've also heard great things about imperial organic!

Gustatorian · Oct 28, 2016

Ruckusz28 said:
Make sure you use a good source of conan. I normally use my heady topper strain, but the "vermont ale" from yeast bay is good stuff. I've also heard great things about imperial organic!

Are you talking about the Barbarian strain? Anybody on the forum used any Imperial Organic?

stickyfinger · Oct 28, 2016

Gustatorian said:
Are you talking about the Barbarian strain? Anybody on the forum used any Imperial Organic?

What are the bad sources of Conan? Any confirmed bad/unreliable?

fatnhappy · Oct 28, 2016

Ruckusz28 said:
Make sure you use a good source of conan. I normally use my heady topper strain, but the "vermont ale" from yeast bay is good stuff. I've also heard great things about imperial organic!

I used Yeast bay Vermont ale yeast. Washed it and waiting to use it soon. Just sampled my clone attempt. Used 2oz each Amarillo, citra and mosaic at day 4 in primary. Tasted really good, but wanted a bit more. So I did the same in the keg. Too much for Julius. Still tastes really good, just heavy handed for the clone. Will probably do 3/4 each in the keg next time

lasultana · Oct 28, 2016

Did anybody ever harvest the original yeast from the can and compared it to Conan and London III?

Ruckusz28 · Nov 2, 2016

stickyfinger said:
What are the bad sources of Conan? Any confirmed bad/unreliable?

Well, there really are no BAD strains.. just some I prefer over others. In my experience, the bottom of the barrel is the Omega DIPA yeast.

Ruckusz28 · Nov 2, 2016

lasultana said:
Did anybody ever harvest the original yeast from the can and compared it to Conan and London III?

Yes. LA3 has more of an apple fruit flavor. Its very subdued when compared to Conan. Conan is all peach. The esters are more prevalent. Then again, you can alter your pitch rate / temps / etc to extract more or less esters.

Ruckusz28 · Nov 2, 2016

fatnhappy said:
I used Yeast bay Vermont ale yeast. Washed it and waiting to use it soon. Just sampled my clone attempt. Used 2oz each Amarillo, citra and mosaic at day 4 in primary. Tasted really good, but wanted a bit more. So I did the same in the keg. Too much for Julius. Still tastes really good, just heavy handed for the clone. Will probably do 3/4 each in the keg next time

I've crossed the line as well when making my "green" clone. It'll settle down in time. I just bottled mine and forgot about it for a month. Afterward, it was right on

fatnhappy · Nov 2, 2016

Ruckusz28 said:
I've crossed the line as well when making my "green" clone. It'll settle down in time. I just bottled mine and forgot about it for a month. Afterward, it was right on

It tastes really good, but was closer to Julius before the keg hop. Don't know if it will last a month to see if it settles down though (which is a good thing). The color also went from spot on to kind of greenish and a bit muddy

stickyfinger · Nov 2, 2016

fatnhappy said:
It tastes really good, but was closer to Julius before the keg hop. Don't know if it will last a month to see if it settles down though (which is a good thing). The color also went from spot on to kind of greenish and a bit muddy

the green, larger hop particles should drop out within a week or less in my experience.

stickyfinger · Nov 2, 2016

Ruckusz28 said:
Yes. LA3 has more of an apple fruit flavor. Its very subdued when compared to Conan. Conan is all peach. The esters are more prevalent. Then again, you can alter your pitch rate / temps / etc to extract more or less esters.

To me, the LA3 has a very strong peach/apricot character. I haven't compared it with conan though. and, i've only used Omega Conan, which I guess isn't people's favorite, so i can't compare conan and LA3. The one IPA I used the LA3 on though had a very strong fruity character. I can't wait to get some imperial Conan yeast or other fruity Conan and try it out.

JoeMamasIPA · Nov 15, 2016

Check out my post in this thread:

https://www.homebrewtalk.com/showthread.php?t=582960

Also, I used the Omega DIPA yeast that seems to be less desired but I could smell the peach off the starter and then the fermenter from 3 feet away. Used a larger starter for this as well, 1.5L in a 2 gallon batch.

Little_Lebowski · Nov 15, 2016

Brewing the BYO recipe tomorrow to the "T". Haven't followed any recipes in quite a while so I hope it's not a let down. Will post some notes as I go along brew day and fermentation. Cheers

Ruckusz28 · Nov 16, 2016

It certainly won't be Julius, but it should make a good beer! Curious to see how it comes out. Happy brewing!

Little_Lebowski · Nov 16, 2016

That's all I'm hoping for. We had rain so brew day was postponed till tomorrow

Roodboy · Nov 16, 2016

I kegged the BYO recipe yesterday and it is very promising. I tweaked it a little by lowering the 60 min addition and also did a 10 min addition. Definitely not Julius but has a nice orange aroma and taste.

brianbrinley · Nov 17, 2016

Does anyone have the BYO clone recipe? I can't find my october issue with the recipe and im awaiting the digital access to byo.com

NickLazy · Nov 17, 2016

Would you use IrishMoss, or would that take away the hazynes?

Ruckusz28 · Nov 17, 2016

NickLazy said:
Would you use IrishMoss, or would that take away the hazynes?

I always use irish moss and it does not impact the haze. My early batches did not turn out well and I partially attribute that to the lack of irish moss or whirlfloc. YMMV.

Oldskewl · Nov 17, 2016

brianbrinley said:
Does anyone have the BYO clone recipe? I can't find my october issue with the recipe and im awaiting the digital access to byo.com

Check out Post #623 of this thread:

https://www.homebrewtalk.com/showpost.php?p=7746218&postcount=623

flip_88 · Nov 18, 2016

I brewed my second clone attempt last Sunday. I used @fatnhappy grain bill... thanks @fatnhappy for posting it.

Hops:

1 oz Centennial @ 60 min.
1 oz Citra @ 5 min.
1 oz Amarillo @ 5 min.
1.5 oz Citra @ flameout
0.75 oz Amarillo @ flameout
0.75 oz Simcoe @ flameout
2 oz Citra 30 min whirlpool at 180*
1 oz Amarillo 30 min whirlpool at 180*
1 oz Simcoe 30 min whirlpool at 180*
2 oz Citra dry hop on 4th day of fermentation
2 oz Amarillo dry hop on 4th day of fermentation
2 oz Simcoe dry hop on 4th day of fermentation

Used 1318

I didn't pitch the yeast until Monday morning. Tuesday morning I had a ton of activity. I have a question about when to throw in the dry hops. I have seen a lot of recipes and suggestions to dry hop during the tail end of fermentation. Or on the 4th or 5th day of fermentation. When do you guys start counting the days of fermentation? The day you pitch or the day you see activity?

stickyfinger · Nov 18, 2016

I've had good luck throwing in all of my dry hops after the yeast has reached its peak fermentation (large krausen.) So, I wait for peak krausen, it starts subsiding some by maybe day 4 or 5 and then dump in all of my dry hops and swirl twice per day until you keg it. Works well.

flip_88 said:
I brewed my second clone attempt last Sunday. I used @fatnhappy grain bill... thanks @fatnhappy for posting it.

Hops:

1 oz Centennial @ 60 min.
1 oz Citra @ 5 min.
1 oz Amarillo @ 5 min.
1.5 oz Citra @ flameout
0.75 oz Amarillo @ flameout
0.75 oz Simcoe @ flameout
2 oz Citra 30 min whirlpool at 180*
1 oz Amarillo 30 min whirlpool at 180*
1 oz Simcoe 30 min whirlpool at 180*
2 oz Citra dry hop on 4th day of fermentation
2 oz Amarillo dry hop on 4th day of fermentation
2 oz Simcoe dry hop on 4th day of fermentation

Used 1318

I didn't pitch the yeast until Monday morning. Tuesday morning I had a ton of activity. I have a question about when to throw in the dry hops. I have seen a lot of recipes and suggestions to dry hop during the tail end of fermentation. Or on the 4th or 5th day of fermentation. When do you guys start counting the days of fermentation? The day you pitch or the day you see activity?

Johow · Nov 18, 2016

I just scaled the BYO recipe up to 7 gallons then rounded the hop schedule a bit.
1oz warrior at FWH
2oz each or Citra and Mosaic + 1oz Simcoe in whirlpool at 180 deg for 30 minutes
Just brewed it day before yesterday so will add two editions of dry hops.
2oz Citra 1.5oz Mosaic 1oz Simcoe.
Once fermentation slows I usually rack this beer under gas to a secondary for the other edition, otherwise it's just too much hops when it's time to keg. Never had a Julius being on the west coast but I'm looking forward to trying this one.

Gustatorian · Nov 18, 2016

flip_88 said:
I brewed my second clone attempt last Sunday. I used @fatnhappy grain bill... thanks @fatnhappy for posting it.

Hops:

1 oz Centennial @ 60 min.
1 oz Citra @ 5 min.
1 oz Amarillo @ 5 min.
1.5 oz Citra @ flameout
0.75 oz Amarillo @ flameout
0.75 oz Simcoe @ flameout
2 oz Citra 30 min whirlpool at 180*
1 oz Amarillo 30 min whirlpool at 180*
1 oz Simcoe 30 min whirlpool at 180*
2 oz Citra dry hop on 4th day of fermentation
2 oz Amarillo dry hop on 4th day of fermentation
2 oz Simcoe dry hop on 4th day of fermentation

Used 1318

I didn't pitch the yeast until Monday morning. Tuesday morning I had a ton of activity. I have a question about when to throw in the dry hops. I have seen a lot of recipes and suggestions to dry hop during the tail end of fermentation. Or on the 4th or 5th day of fermentation. When do you guys start counting the days of fermentation? The day you pitch or the day you see activity?

Is there any benefit in waiting to pitch the yeast?

Treehouse Brewing Julius Clone

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