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

[NJGeorge]

Yes but was that 60-62 ambient meassured outside or inside with probe or tilt? That can have a big difference.

Pretty sure it was inside. You might have to go back and take a look.

 

[NJGeorge]

Just to elaborate, I do not believe any of these yeasts would ferment good at 60-62f
What im questioning is if people that are claiming they tested the yeasts at these temps where pitching at those cold temps and did they meassure fermentation temps afterwards inside the fermenter.

From what I remember they pitched warm at like 75, kept it there for maybe 24 hours and then dropped the temp.

 

[beervoid]

From what I remember they pitched warm at like 75, kept it there for maybe 24 hours and then dropped the temp.

Right, so it begs the question what temp it was at the most important beginning stages, I think temperature is key here and might be overlooked and also hard"er" to control for homebrewers without probe temp control and glycol chilling

 

[chieftain]

Right, so it begs the question what temp it was at the most important beginning stages, I think temperature is key here and might be overlooked and also hard"er" to control for homebrewers without probe temp control and glycol chilling

I've used S04 at 64 with success. Had previously gotten an unpleasant "twang" at 67 or 68, which is why I went lower. Usually ramp a few degrees after a few days and finish at 70. Temp measured using thermometer inserted into my conical's thermowell. I ferment in a freezer controlled by an Inkbird.

 

[Mousetrapbrewery]

I've used S04 at 64 with success. Had previously gotten an unpleasant "twang" at 67 or 68, which is why I went lower. Usually ramp a few degrees after a few days and finish at 70. Temp measured using thermometer inserted into my conical's thermowell. I ferment in a freezer controlled by an Inkbird.

Well I’ll keep it at 64 then. Pitched at 74 lowered to 62 for about 12 hours and it’s held at 64. I’ll raise it up in a day or two, maybe around 68-70 to finish it. Not a lot of research on the Bananza. They suggest 64-72 and S-04 59-68 and I’ve read pushing it high creates some weird flavors. At the end of the day it’s homebrew and an experiment. Who knows maybe the esters will come out better. I haven’t found any forums/threads about Bananza tested on the colder side. So I’ll give it a shot. Plus it’s bubbling away

 

[HopsAreGood]

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.

 

[Mousetrapbrewery]

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.

I never went to Monson or Brimfield so I don’t know what it used to be but their yeast character is still crazy good and unique. I had some yesterday and have IPAs from places near me, while some are good they’re inconsistent and do not compare to treehouse. I’m in NH and Spyglass/Modestman/Kettlehead are the big names up here. They make great beers but can be inconsistent. Treehouse is consistent. Unlike most breweries I get beers from, I usually have 1-2 beers that I can’t even stomach and honestly surprised how the brewery would allow those beers to be sold. I’ve never had that happened with treehouse. Maybe it’s just me but the yeast character from their beers is unlike any craft beer I’ve ever tasted.

 

[Mousetrapbrewery]

So I’d love to be able to make a beer that is similar to what they do. So I will experiment until I find something close and will post my findings, if any… haha

 

[HopsAreGood]

I never went to Monson or Brimfield so I don’t know what it used to be but their yeast character is still crazy good and unique. I had some yesterday and have IPAs from places near me, while some are good they’re inconsistent and do not compare to treehouse. I’m in NH and Spyglass/Modestman/Kettlehead are the big names up here. They make great beers but can be inconsistent. Treehouse is consistent. Unlike most breweries I get beers from, I usually have 1-2 beers that I can’t even stomach and honestly surprised how the brewery would allow those beers to be sold. I’ve never had that happened with treehouse. Maybe it’s just me but the yeast character from their beers is unlike any craft beer I’ve ever tasted.

Fair enough, and there’s absolutely no point in arguing these things because peoples pallets are so different. We all taste and perceive things differently and that will never change. But, I would argue that treehouse beers are incredibly inconsistent. Based upon the fact that I’ve had some that have been unbelievably good and some that are just total trash. I’ve had some recently with major hop burn, super astringent, and I haven’t even noticed that special yeast character in so long.

They are obviously a world class brewery, and make wonderful beers. Every time I come back to this thread though, I just feel like those of us who are still chasing this dragon aren’t really going to get anywhere. They’re just using S04, and perhaps a little bit of a couple other yeasts, and a butt load of hops. That’s pretty much it, and that’s Been proven by so many tests that have been done and shared here by members.

 

[HopsAreGood]

I wanted to 2nd this. I live in MA and get TH fairly frequently. Green (circa 2017) was the greatest beer i've ever had. So dank! Stinky like an old pair of gym socks, but in a good way! But for the past 2yrs or so it's just 'meh'. Same with all the other core beers. Funny thing is I also feel this way about Trillium ipa's. They are meh lately too.

I've told myself that its either my palette changing or that maybe hops were better a few ago and the latest crops just aren't all that strong? I mean, wine vintages vary from year to year and go through multi-year good and bad stretches.

Is there anybody else out there who feels 2020-2021 ipas just aren't as good as they were a few years ago or are my senses broken?

This... I agree with a lot of this, except I have personally been a fan of what trillium
has been putting out.

The main point I agree with though is that treehouse really just is not at all what it used to be. Blind taste test some of them if you can, you may be quite surprised when you have no idea what is on the can/label.

 

[NJGeorge]

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.

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.

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.

 

[HopsAreGood]

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.

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.

Very well said. I could not agree with you more.

 

[Mousetrapbrewery]

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.

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.

I’d love to find a way to replicate green!

 

[NJGeorge]

Two Row, Carafoam, and maybe some Vienna or Crystal 10. Shoot for 7.5% Mash PH 5.2-5.4
Water of your choice lol water is a whole different subject. Galaxy, Amarillo, touch of Simcoe. Don't use too much Galaxy. Use enough in the boil and 6-8oz dry hop depending on batch size. 5.0 PH into the fermenter. So4/London Fog with a pinch of T-58 12-24 hour post initial pitch. Ferment at 66. I did this once and it remined me of Very Green.

 

[Clyde McCoy]

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.

Fully agree with this and other posts of yours. I will add that I would love to see someone (else) test more strains to see if anything else produces a banding pattern matching S-04. I did ~100 PCRs: nearly all matched S-04, a handful matched T-58, and a few were somewhat ambiguous (possibly WB-06).

Nate's recipe says "ferment at 66°F" in agreement with their FV controller.

In regards to recent Tree House quality, I enjoy their beers but I don’t understand the world record high ratings either...

 

[beervoid]

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.

I hear you and i'm starting to think myself that perhaps that is a major part of their secret technology, they have the most amazing hops to choose from.
I've been chasing this dragon for a while but haven't come close at all with neither of the yeasts mentioned.
What am I chasing? I love that subtle bubble gum thing, it make's the fruity esters more candy like, but so far all my attempts have just been trampled by other flavors and there is no "juice" coming through, which is another character I associate with Tree House, they are intensely fruity.
Another aspect is their sheer drinkablity, the perfect bitterness that's assertive but does not linger at all yet being sweet at the same time.

Just curious can anyone here tell if those single malt attempts they have been brewing have that similar sharp bitter upfront with a nice mid pallet sweetness? I'd like to think malt bill plays a big role in their older DIPA's I've tried, yet they do not have a super deep orange color I associated with more sweet malty beers or recipes with more vienna or crystal type malts.

 

[HopsAreGood]

@Clyde McCoy Are you familiar with Equilibrium? I’d love to find out, if possible, what yeast they use. It’s hard for me tell if the unique character in most of their IPAs is from their hopping processes or from their yeast. Or possible a combination of the two.

Anyway, I don’t really know exactly how difficult it is for you to run these tests, but if you’re at all interested and willing,
I’d be happy to send you a number of different EQ beers.

For all I know you may be able to get them locally, but my offer still stands. I’m happy to send you a bunch of them if you’d like.

I should add that as far as I know the yeast that they use is unknown. I’ve never seen them say what it is, but often times in the descriptions of their beers they reference “Their ale yeast.” If someone knows what it is then please share ...

 

[couchsending]

@Clyde McCoy Are you familiar with Equilibrium? I’d love to find out, if possible, what yeast they use. It’s hard for me tell if the unique character in most of their IPAs is from their hopping processes or from their yeast. Or possible a combination of the two.

Anyway, I don’t really know exactly how difficult it is for you to run these tests, but if you’re at all interested and willing,
I’d be happy to send you a number of different EQ beers.

For all I know you may be able to get them locally, but my offer still stands. I’m happy to send you a bunch of them if you’d like.

I should add that as far as I know the yeast that they use is unknown. I’ve never seen them say what it is, but often times in the descriptions of their beers they reference “Their ale yeast.” If someone knows what it is then please share ...

That melon character in all their beers is technically and off flavor. That’s caused by heavy dry hopping and acetaldehyde.

I know people rave about their beers but I’ve only had one (or maybe 6) that wasn’t either oxidized to all hell or reeked of nothing but melons.

 

[HopsAreGood]

That melon character in all their beers is technically and off flavor. That’s caused by heavy dry hopping and acetaldehyde.

I know people rave about their beers but I’ve only had one (or maybe 6) that wasn’t either oxidized to all hell or reeked of nothing but melons.

How many of their beers have you actually had? Serious question.

I have no idea why your experience oxidation issues, and they’ve openly stated that in some of their core beers they dry hop around 3 pounds per barrel. I’ve never had one oxidized beer from them, and 3 pounds per barrel is hardly “Heavy.”

https://www.johnihaas.com/blog/brewers-spotlight-equilibrium-brewing-lupomaxtm/
I’ve personally never picked up acetaldehyde nor heard anyone else ever mentioned this.

I’m not trying to challenge you here but just curious why that’s what you think those flavors come from.

 

[couchsending]

How many of their beers have you actually had? Serious question.

I have no idea why your experience oxidation issues, and they’ve openly stated that in some of their core beers they dry hop around 3 pounds per barrel. I’ve never had one oxidized beer from them, and 3 pounds per barrel is hardly “Heavy.”

https://www.johnihaas.com/blog/brewers-spotlight-equilibrium-brewing-lupomaxtm/
I’ve personally never picked up acetaldehyde nor heard anyone else ever mentioned this.

I’m not trying to challenge you here but just curious why that’s what you think those flavors come from.

I've had 6 or 7 different beers of theirs. You haven't experienced the weird melon character in their beers? Tons of people complain about it, not just me. Other Half has had the same issue as well.
That over ripe melon character is what acetaldehyde presents as in the presence of high dry hopping loads. It doesn't present as what you'd normally think acetaldehyde tastes/smells like. Some people describe it as pumpkin guts, others melon. It's caused by poor yeast health. I've had 100% Citra beers from them that were straight melon. Literally no other flavor or aroma that I would associate with Citra.

1 of the 6 different brands I've had from them wasn't oxidized (brownish/orange in color and that oxidized hop aroma/flavor) or reeked of melon. That one beer was great. It was a 5% pale ale, can't remember the name. They had really bad QC issues with cans for a while last year.

 

[HopsAreGood]

I've had 6 or 7 different beers of theirs. You haven't experienced the weird melon character in their beers? Tons of people complain about it, not just me. Other Half has had the same issue as well.
That over ripe melon character is what acetaldehyde presents as in the presence of high dry hopping loads. It doesn't present as what you'd normally think acetaldehyde tastes/smells like. Some people describe it as pumpkin guts, others melon. It's caused by poor yeast health. I've had 100% Citra beers from them that were straight melon. Literally no other flavor or aroma that I would associate with Citra.

1 of the 6 different brands I've had from them wasn't oxidized (brownish/orange in color and that oxidized hop aroma/flavor) or reeked of melon. That one beer was great. It was a 5% pale ale, can't remember the name. They had really bad QC issues with cans for a while last year.

Unfortunately you’ve had a very small sample size. I’m not sure where you live but if you’re not close you may have had some issues with the shipping/handling/cold storage of the beers. I can’t say for sure.

They also opened a much larger/newer brewery so it’s possible some of the cans you got may have fallen victim to those types of growing pains.

I live about an hour and a half from the brewery and I’ve had endless fresh beers of theirs over the past several years. Hard to even put a number on it.

They call that melon character “Rainbow Melon” and also refer to it as ” EQjuice. These are obviously just marketing words for brand building, but that flavor is something they are specifically striving to attain. It’s definitely more prevalent in some of their beers than others. I can absolutely see how some people may not like it because it certainly is unique.

If you know anything about the guys that run the brewery, then you’ll know that their whole scientific themed branding is no joke. The one guy is like an MIT grad former government engineer. Listen to their CBB podcast from a couple years ago and you’ll get an idea.

My only point in saying this is that if that flavor is in fact coming from a mixture of acetaldehyde and heavy dry hopping, then they are well aware of that and must be doing it on purpose.

I have a hard time believing that that’s what’s happening, but obviously I can’t say for sure.

I’ve always been under the impression that they either use a unique yeast or blend of yeast, and then incorporate whatever technical type hopping processes they always talk about, to get their end result. I’m pretty confident that the unique flavor profile they have is not just coming from the hops, so there must be something else coming into play… Whether it be the yeast or “Intentional” acetaldehyde.

Some of the best beers I’ve ever had I’ve been from equilibrium. I would put them right up there with treehouse, Trillium, etc.… There’s a reason why they are so popular. But again, I can see how certain people may not like what they put out.

 

[couchsending]

Unfortunately you’ve had a very small sample size. I’m not sure where you live but if you’re not close you may have had some issues with the shipping/handling/cold storage of the beers. I can’t say for sure.

They also opened a much larger/newer brewery so it’s possible some of the cans you got may have fallen victim to those types of growing pains.

I live about an hour and a half from the brewery and I’ve had endless fresh beers of theirs over the past several years. Hard to even put a number on it.

They call that melon character “Rainbow Melon” and also refer to it as ” EQjuice. These are obviously just marketing words for brand building, but that flavor is something they are specifically striving to attain. It’s definitely more prevalent in some of their beers than others. I can absolutely see how some people may not like it because it certainly is unique.

If you know anything about the guys that run the brewery, then you’ll know that their whole scientific themed branding is no joke. The one guy is like an MIT grad former government engineer. Listen to their CBB podcast from a couple years ago and you’ll get an idea.

My only point in saying this is that if that flavor is in fact coming from a mixture of acetaldehyde and heavy dry hopping, then they are well aware of that and must be doing it on purpose.

I have a hard time believing that that’s what’s happening, but obviously I can’t say for sure.

I’ve always been under the impression that they either use a unique yeast or blend of yeast, and then incorporate whatever technical type hopping processes they always talk about, to get their end result. I’m pretty confident that the unique flavor profile they have is not just coming from the hops, so there must be something else coming into play… Whether it be the yeast or “Intentional” acetaldehyde.

Some of the best beers I’ve ever had I’ve been from equilibrium. I would put them right up there with treehouse, Trillium, etc.… There’s a reason why they are so popular. But again, I can see how certain people may not like what they put out.

No I'm not close. I've had them shipped to me in the winter (I don't bother shipping beer when it's warm, they get totally screwed) but also purchased them in MN when they've done drops there. All the beers have been less than 30 days old.

 

[HopsAreGood]

No I'm not close. I've had them shipped to me in the winter (I don't bother shipping beer when it's warm, they get totally screwed) but also purchased them in MN when they've done drops there. All the beers have been less than 30 days old.

Well then I don’t know what to tell you. Maybe you just had some bad luck. It’s obviously possible that they may have had a little bit of a QC control issue at some point, but I’ve never had one can that had any issues.

I’m picking up a ton of fresh cans tomorrow and would be happy to send a few to you, just because I think whatever you tried wasn’t up to the normal level. Something sounds off about them.

Even if do you think they’re disgusting, I’d still be curious as to your feedback. Lol.

 

[NJGeorge]

@Clyde McCoy Are you familiar with Equilibrium? I’d love to find out, if possible, what yeast they use. It’s hard for me tell if the unique character in most of their IPAs is from their hopping processes or from their yeast. Or possible a combination of the two.

Anyway, I don’t really know exactly how difficult it is for you to run these tests, but if you’re at all interested and willing,
I’d be happy to send you a number of different EQ beers.

For all I know you may be able to get them locally, but my offer still stands. I’m happy to send you a bunch of them if you’d like.

I should add that as far as I know the yeast that they use is unknown. I’ve never seen them say what it is, but often times in the descriptions of their beers they reference “Their ale yeast.” If someone knows what it is then please share ...

I've done starters with can dregs and have gotten strong banana like a hefe aromas. They once responded to my insta comment about yeast and they said its their proprietary yeast blend. I don't know if you remember but a few years back Nate showed up to their brewery and theirs a pic of that on their insta.

In the beginning of the pandemic I also experience a bunch of oxidation issues. But yes I agree, some of their beers are amazing. Just saw someone post on insta about jjjuce machine and said its straight up melon and done like it. I don't mind it and kind of like that over ripe tropical fruit.

TH yeast does remind me a bit of over rip mango and banana. Anyone know of any yeast that produces mango type esters? Again, this also could be a major contributor from their hop selections.

 

[NJGeorge]

Well then I don’t know what to tell you. Maybe you just had some bad luck. It’s obviously possible that they may have had a little bit of a QC control issue at some point, but I’ve never had one can that had any issues.

I’m picking up a ton of fresh cans tomorrow and would be happy to send a few to you, just because I think whatever you tried wasn’t up to the normal level. Something sounds off about them.

Even if do you think they’re disgusting, I’d still be curious as to your feedback. Lol.

Ugh Dude what time are you coming back!? and which way are you taking back to your neck of the woods? Would love to meet and snag a couple 4 packs haha

 

[HopsAreGood]

I've done starters with can dregs and have gotten strong banana like a hefe aromas. They once responded to my insta comment about yeast and they said its their proprietary yeast blend. I don't know if you remember but a few years back Nate showed up to their brewery and theirs a pic of that on their insta.

In the beginning of the pandemic I also experience a bunch of oxidation issues. But yes I agree, some of their beers are amazing. Just saw someone post on insta about jjjuce machine and said its straight up melon and done like it. I don't mind it and kind of like that over ripe tropical fruit.

TH yeast does remind me a bit of over rip mango and banana. Anyone know of any yeast that produces mango type esters? Again, this also could be a major contributor from their hop selections.

Interesting. I’ve never experienced the oxidation issues but I guess it’s a thing. I can totally see how the EQ profile is hit or miss for a lot of people, but that’s kind of what makes it interesting. Like treehouse, they have a truly defining character that most other breweries don’t. This is why I’m interested to see what they may or may not be doing with their yeast.

In my gut I feel they have to be doing something to get that character and flavor, And I doubt they’re just using some cookie-cutter neutral yeast.

 

[HopsAreGood]

Ugh Dude what time are you coming back!? and which way are you taking back to your neck of the woods? Would love to meet and snag a couple 4 packs haha

I’m picking up at 12:30 so should be back to my area around 2:30 or so. I may stop to grab something to eat but should be back somewhere around 2:30ish. I’m picking up 12 different 4 packs so I could hook you up with 3 four packs...one can of each if you like. Or whatever you want really. Up to you. DM me if you’re serious.

 

[NJGeorge]

I’m picking up at 12:30 so should be back to my area around 2:30 or so. I may stop to grab something to eat but should be back somewhere around 2:30ish. I’m picking up 12 different 4 packs so I could hook you up with 3 four packs...one can of each if you like. Or whatever you want really. Up to you. DM me if you’re serious.

Great meeting you man! Thank you again. That pale ale Tachyon is amazing. Better than any TH pale I've had. Very unique. Same thing with the Spartacus one. Very solid beer. I know they use a lot of oats and wheat on some of the beers, but I think the Tachyon one is mostly pale malt and they don't list the hops. Very ripe mango forward. Love it. Might try to make a yeast starter with some of the dregs again.

 

[beervoid]

Did anyone here try the new Queen Machine series from Tree House yet? How did they taste?
I found it interesting they note they exploring "concentrated lupulin pellets" I figure this is cryo hops and wondering if that means they never used those before.

 

[NJGeorge]

Did anyone here try the new Queen Machine series from Tree House yet? How did they taste?
I found it interesting they note they exploring "concentrated lupulin pellets" I figure this is cryo hops and wondering if that means they never used those before.

I tried the loral one. Couldn’t pick out the loral really. Tasted like every other TH double ipa. Not impressed. I recently got a bunch of different beers. They unfortunately sat out warm for a day so maybe this is contributing to it, but so far this haul has been underwhelming. Alter ego meh, juice project citra chinook meh juli ish meh, hello cape and mass meh. My wife’s said my homebrews are better haha