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

[SkiHazy]

Wanted to update the thread on my tree house yeast blend search and experimentation.

The science says it is a blend (from this HBT thread and other blog posts) and I believe that. I’ve brewed many beers with the blend suggested (S04, T58, WB06) but i don’t think it’s the right yeast blend. There are so many yeast strains that were not considered in the analysis, they are missing the correct yeast strains in the blend. The only way to find out would be to do the yeast comparison on agar plates again with a much wider library of yeasts.

My closest results have been with combining S04 and Verdant at 45% each, then 10% T58. Always under pitch cell count by a little bit (~75% of recommended pitch).

This leads me to believe they are using a British yeast as the main blended with a clean-ish Belgian-y yeast. If the yeast experiment were to happen again it should focus on all whitbread-adjacent yeasts (1318 variants, British ales, London ales, etc.) and then also check all strains of cleaner Belgian or wit bier.

 

[beervoid]

Wanted to update the thread on my tree house yeast blend search and experimentation.

The science says it is a blend (from this HBT thread and other blog posts) and I believe that. I’ve brewed many beers with the blend suggested (S04, T58, WB06) but i don’t think it’s the right yeast blend. There are so many yeast strains that were not considered in the analysis, they are missing the correct yeast strains in the blend. The only way to find out would be to do the yeast comparison on agar plates again with a much wider library of yeasts.

My closest results have been with combining S04 and Verdant at 45% each, then 10% T58. Always under pitch cell count by a little bit (~75% of recommended pitch).

This leads me to believe they are using a British yeast as the main blended with a clean-ish Belgian-y yeast. If the yeast experiment were to happen again it should focus on all whitbread-adjacent yeasts (1318 variants, British ales, London ales, etc.) and then also check all strains of cleaner Belgian or wit bier.

What do you get from the T58?

 

[SkiHazy]

What do you get from the T58?

Haven’t don’t a with and without test. I think the T-58 adds to the mouthfeel. Also may add esters that wouldn’t otherwise be there.

I have wanted to try other yeasts as the “10%” addition to a mixture. S-33, Windsor, and BRY-97 are all semi-close to T58 on the yeast family tree.

I’ve heard that BRY-97 is the dry version of WY1272, which supposedly has better pH buffering capability than most yeast. So it could help buffet pH against large dry hop.

 

[Northern_Brewer]

I have wanted to try other yeasts as the “10%” addition to a mixture. S-33, Windsor, and BRY-97 are all semi-close to T58 on the yeast family tree.

BRY-97 isn't part of that group, it's a mistake. It's definitely part of the Chico family, and probably a member of the 1056/A07/OYL-004 subgroup. See links in :

https://www.homebrewtalk.com/thread...-white-labs-yeast.642831/page-2#post-10260458

 

[LumberZach]

So I opened a can of Very Green I got from a buddy last weekend. I had doubts, but when I smelled it I got bubblegum. When I tasted it I got bubblegum and that vintage 2015 Green flavor and super soft mouthfeel. I was shocked. With that being said, it has rekindled my interest in trying to get something close to what that signature TH yeast character is.

My plan is to first see what each of the supposed three yeasts do. I'm going to do multiple 1000ml batches. I'm going to use Pilsen DME to get a 1.073 OG. I'm not going to hop it. I just want to see what each yeast gives. I'll try underpitching S-04 and fermenting both cooler (62-64F) and warmer (65-68F). As far as the T-58 and WB-06, echoALEia suggested that maybe overpitching both and fermenting warmer was the key. I'm willing to try anything anyone suggests.

As for equipment, I devised a simple fermenter using a 2 or 3L soda bottle, a Kegland Carbonation Cap Tee Fitting, and two Kegland ball lock disconnects screwed onto the tee with one having a diptube. I have the ability to temp control using a mini fridge and inkbird, but I don't have multiple mini fridges to do multiple tests all at once. I also have a ThermoWorks ph meter that I can adjust the wort these yeasts go into. This will be a slower process, but I'm willing to put alot of time into this.

If anyone has any suggestions, tips, insight or anything else, feel free to reply back or even PM me.