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 function of thier malt as they have said that is one of their secrets. Malt/hop combos.I have to ask, while I recognize how amazing this thread is, and how long it has been going, are people really still trying to figure out the “special TH yeast?” I have failed to recognize the special/magical yeast character that treehouse used to have, in every beer I’ve had by them over the past two years. It’s completely possible that my palate has changed, but I almost can’t even understand what everyone in this thread is looking for.
I’m not sure if they have changed what they used to do, but it’s kind of unrecognizable from what it once was. So all of these yeast blends and temperature modifications, so on and so forth… Are great, but it’s almost like I can’t identify what we’re even trying to replicate at this point.
When this thread first started it made a lot of sense to me, but I can’t really find that yeast character that used to be there, in any of the beers that they’re currently making.
Are you guys actually drinking these beers and still finding this character present? Also, there’s no doubt they’re using tons of hops, and in my experience when using that many hops it does mask the yeast character somewhat. So, so, soooo many tests have shown that S-04 Is clearly the dominant yeast that they are using, so I just have a hard time thinking that we’re actually going to nail some thing here.
I’m really not trying to be negative or discouraging here, but I just feel like many of the people in here think they’re (TH) doing something Much more special than they actually are.
Our palates have been exposed to so many good hoppy beers since 2017 so that doesn't help as well. That's why TH was so special back then (Monson days). Were basically shooting in the dark chasing the yeast and yes maybe it is SO4 stressed with very good quality malt and hops.
For the ones that are big fans, we should focus on making a beer very similar to Julius, Green and Haze and not just chasing the yeast with random recipes. That's my plan going forward. I was told by one of the old brewers there to start very simple and make small tweaks from there until you finally get to a product you love. Basically simple malt bill and only a couple different hops with a yeast of your choice.
Its all about the process as well, and honestly you guys with buckets etc. will never get there. You really need a conical with proper temp control to get there. Yes you'll still make good beer, but being able to cool, dump yeast, rouse hops, dump hops then keg is where its at. You have more control.
I'm all for starting a new thread where we try to get as close as possible to the mentioned beers etc. instead of chasing "magic" yeast.