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

[butterblum]

Tree House specifically mentions their house yeast is a blend

I would assume Verdant would also call their house yeast "a blend" - the use of that term doesn't indicate that the strains were intentionally mixed in known proportions.
I believe Nate states somewhere that their "blend" is unique and unable to be replicated - to me, that echoes of a natural process somewhat out of a brewer's control, rather than the intentional mixing of known strains in specific proportions.

 

[day_trippr]

Or that could have been Nate's inner huckster keeping the ankle biters at bay.

I think TH is a bit too large to leave their flagship brews to evolutionary chance...

 

[butterblum]

I think TH is a bit too large to leave their flagship brews to evolutionary chance...

I'm not sure that the above is best described as "evolutionary chance."
But perhaps it could be both - if there are 3 strains present in measured samples (current), that doesn't necessarily mean that they were initially pitched at the same time (age in generations of harvest), or in the same proportions in which they are currently detected.
Perhaps what started as a blend was intentionally - or experimentally - altered through pitching rates, fermentation temperatures, etc. and the current blend is a replicated version of the generation that they most preferred.

 

[beervoid]

I would assume Verdant would also call their house yeast "a blend" - the use of that term doesn't indicate that the strains were intentionally mixed in known proportions.
I believe Nate states somewhere that their "blend" is unique and unable to be replicated - to me, that echoes of a natural process somewhat out of a brewer's control, rather than the intentional mixing of known strains in specific proportions.

they are intentionally mixing, they also stated in the yeast test series that they are working on a new blend.

 

[DevilsCups]

Has anyone watched the latest Treehouse Brewer vs. Brewer YT video? They barely touch on it, but yeast is a recurring topic. Many of the brewers said they'd re-brew their beers with Treehouses house "blend". In the comments someone asked if one yeast would out-compete the others over time, and who I assume is Nate replied with:

 

[Hopperazi]

Has anyone watched the latest Treehouse Brewer vs. Brewer YT video? They barely touch on it, but yeast is a recurring topic. Many of the brewers said they'd re-brew their beers with Treehouses house "blend". In the comments someone asked if one yeast would out-compete the others over time, and who I assume is Nate replied with:

View attachment 868536

Yeah this is evident when their beers get too warm, the yeast profile changes significantly. I unfortunately had a work colleague bring an order to NY for me while we were there for a trade show. He didn't know his hotel fridge wasn't working so the beers sat at room temp for 3 days. The Red Fern still tasted fine as there as so many hops in there to mask any stand out yeast characteristics but the Julius had shifted and lost alot of that TH characteristic yeast flavor. What keeps stumping me is fermentation should be complete, what type of yeast is cannibalizing characteristics of the other yeasts. Is it the Belgium yeast, or just CBC-1 / F-2 cask + conditioning yeast? Its also why TH beers are so much better fresh, a lot of other breweries hold up soooooooooo much better over time, TH drops off drastically and significantly, and completely makes sense why they will never get into distributor, their yeast blend is so finicky!!!

 

[day_trippr]

Do you suppose that was hop creep in the can?

Cheers!