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

[Jmash]

My current effort is 85|10|5. In comparisons side by side with Green it seems to me that 10 for WB-06 is too high, and 5 is too low. My next effort with this mix I would probably reverse the two percentages or push them closer together 8% T-58 to 4% WB-06.

I'm brewing 5 gallons on Saturday. I usually use 1318 with a starter and stir plate but I have a packet each of s04/wb06/T-58 to try your ratio.
If 1 packet is 11.5 grams how many grams total are you using? Is the viability date on dry yeast as important as liquid?

 

[melville]

I'm brewing 5 gallons on Saturday. I usually use 1318 with a starter and stir plate but I have a packet each of us05/wb06/T-58 to try your ratio.
If 1 packet is 11.5 grams how many grams total are you using? Is the viability date on dry yeast as important as liquid?

I just use the middle range of Fermentis' suggested pitch rate which is something like 2.25g/gal.

 

[Jmash]

I did a whole packet of US04. From there figured the ratio of 85-8-5 to be 1.5 grams T58 and .5 WB06. My scale doesn't do half grams so I did the best I could. We'll see in two weeks

 

[Jmash]

I'm on day 2 and yeast is chugging away. Not as violent as 1318 but very active. 1318 always gets into my blowoff. I'm hoping you guys can save me some re-reading.
What is the consensus on the timing of first dryhop? I usually do day 4.
What is the consensus on temperature? I pitched at 64 and let it free rise. It's at 72 now. It's in a fermentation chamber so I can cool if necessary.

 

[Sbe2]

I also used a pack of S-04 on Saturday, pitched at 64f and let free rise. Problem is, it's getting cold here at nights and the heat is kicking on and warming up the basement. Anywho, I walked down to check on it and the temp is reading 78f. I can't start cooling until I get back from work and add my DH.

My question is what flavors should I expect?. I am using rahr 2-row, carafoam, and Galaxy.

 

[couchsending]

I would taste it before adding your DH... that could be a nice waste of hops... how long was it below 66 do you think?

 

[NJGeorge]

I did a whole packet of US04. From there figured the ratio of 85-8-5 to be 1.5 grams T58 and .5 WB06. My scale doesn't do half grams so I did the best I could. We'll see in two weeks

For a 5 gallon batch? I'm finally getting around to brew a 2.5 gal batch this week with these yeast. Will report back.

 

[Jmash]

Yes 5 gallon

 

[TheHairyHop]

I would taste it before adding your DH... that could be a nice waste of hops... how long was it below 66 do you think?

yea, just taste it. My Ariana batch got a little too hot and it certainly has more yeast character than I was shooting for. It was enjoyable enough that I hopped anyway. Gotta say, Ariana (like most "new" German varietals) is less than exciting

 

[Jmash]

So I'm noticing my S04/T58/WB06 yeast combo if left alone without temp control looks like it would easily heat up to 80 degrees at 64 room temp. I never noticed 1318 heating up that much. I'm keeping it below 75

 

[Sbe2]

Not sure if you all were talking to me about 66, but I pitched at 64f, 12 hrs later it was 71, this morning 78, cooled with a couple ice packs in the cooler and it was 72f when I got home. I dry hopped and will try and keep it around 71f.

Has anyone pushed S-04 that high? What flavors should I expect from the yeast being at that temp ?

 

[couchsending]

I have never pushed S-04 that high (nor any non Belgian Yeast) but I would imagine you might get some more “fruit” but also quite a few off flavors as well. Fusel’s and apples and such.

Did you taste it before DH?

 

[Sbe2]

I have never pushed S-04 that high (nor any non Belgian Yeast) but I would imagine you might get some more “fruit” but also quite a few off flavors as well. Fusel’s and apples and such.

Did you taste it before DH?

Just did, no off flavors yet. Although SG is at 1.014 with OG being 1.056.

 

[jakturner]

Not sure if you all were talking to me about 66, but I pitched at 64f, 12 hrs later it was 71, this morning 78, cooled with a couple ice packs in the cooler and it was 72f when I got home. I dry hopped and will try and keep it around 71f.

Has anyone pushed S-04 that high? What flavors should I expect from the yeast being at that temp ?

I once let an arrogant bastard clone with us-04 run up to 80 degrees on day 2 or 3 by accident, I cooled it back down as quick as I could. This was way back when I first started brewing, but I do remember that it turned out pretty good.

 

[TheHairyHop]

I once let an arrogant bastard clone with us-04 run up to 80 degrees on day 2 or 3 by accident, I cooled it back down as quick as I could. This was way back when I first started brewing, but I do remember that it turned out pretty good.

quite anecdotal, but my experience with English strains has been that underpitching throws more nasty flavors than high ferm temp.

 

[Sbe2]

For me, this style and my palate, the hops mask most of the mistakes that I may make during my process.

 

[h22lude]

Is the current recipe and yeast combo out there somewhere? I tried going back pages and couldn't find it.

 

[TheHairyHop]

I just naturally carbed a keg with CBC, WB and T58. The flavor profile noticeably changed, and I don't lose the body in the way that my force carbed S04/T58 did

 

[The_Dirty_Spring]

I just naturally carbed a keg with CBC, WB and T58. The flavor profile noticeably changed, and I don't lose the body in the way that my force carbed S04/T58 did

How long do you carb/condition in keg before chilling down? Lallemand instructs 2 weeks but on my most recent effort 1 week seemed fully carb'd so I threw it in the fridge (last night).

 

[Sbe2]

I just naturally carbed a keg with CBC, WB and T58. The flavor profile noticeably changed, and I don't lose the body in the way that my force carbed S04/T58 did

How much CBC did you use?

 

[couchsending]

And with it supposedly being a “killer” strain do you think the T-58 Wb-06 even did anything?

Although I’m still on the fence about the whole “killer” strain aspect of this yeast. Just based on the fact that just about everyone’s beers that are made with harvested dregs end up with phenolics or spice of some sort which has to mean that the other yeasts are doing something....

 

[JJ900]

Tree House's new brewery is being fined by the town for putting out too many heavy metals into the waste water, lead zinc etc. Anyone have a clue as to what role these all play in the brewing process and does that hint at anything yeast related or secrets to their success?

its on the front page at www.telegram.com

 

[TronJunior]

Nah, I don't think there's really any information to be gained from that- breweries dump so much stuff down the drain. Zinc is an often overlooked nutrient for yeast though.

 

[TheHairyHop]

How much CBC did you use?

70% of the pitch required for 1 L of wort

How long do you carb/condition in keg before chilling down? Lallemand instructs 2 weeks but on my most recent effort 1 week seemed fully carb'd so I threw it in the fridge (last night).

I'm impatient in basically everything that I do. I waited like 4 days. It came out of the tap like a darn firehydrant, so I think it'll be ready to serve in 4 more days

I understand that CBC kills yeast, but I assumed that the others would have some time to start making some flavors before they got beat out. And since the keg will never be opened, I'll get to save more of a percent of the aroma/flavor than if I primary fermented with them. My working motto has been, if you can smell it, it's gone

 

[SanPancho]

Tree House's new brewery is being fined by the town for putting out too many heavy metals into the waste water, lead zinc etc. Anyone have a clue as to what role these all play in the brewing process and does that hint at anything yeast related or secrets to their success?

its on the front page at www.telegram.com

no idea about the metals. that seems crazy. im wondering if it has to do with whatever the prior use of the facility was before they moved into it. other than zinc, none of them should be coming from brewing operations. but i could easily see a constant stream of caustics and acids washing away crud that has been sitting in the waste lines for years. caustic removes the gunk, acid leaches the metals...... rinse and repeat.

the oxygen demand and total solids would seem to indicate that the dry yeast theory is correct. just use fresh stuff, toss the old stuff. wash it all down the drain.

whatever the story with the metals turns out to be, my guess is that they're gonna have to install a settling tank and dispose of the trub/yeast/hop sludge by a non-sewer waste channel. big ol smelly dumpsters most likely, unless they can get some farmers to come and take it away as feed.

 

[TheHairyHop]

Since the brewery was more than likely rushed into existence, I'm guessing that a contractor "accidentally" installed some questionable piping, especially considering the cleaning procedures of a brewery. I don't think there was anything previously existing on that lot. Could be wrong though

 

[Jmash]

Tree House's new brewery is being fined by the town for putting out too many heavy metals into the waste water, lead zinc etc. Anyone have a clue as to what role these all play in the brewing process and does that hint at anything yeast related or secrets to their success?

its on the front page at www.telegram.com

I was just thinking about this. What precautions they have to take as far as waste goes. Not just yeasts.spent grains and hops but cleaner and sanitizer etc.

 

[Jmash]

no idea about the metals. that seems crazy. im wondering if it has to do with whatever the prior use of the facility was before they moved into it. other than zinc, none of them should be coming from brewing operations. but i could easily see a constant stream of caustics and acids washing away crud that has been sitting in the waste lines for years. caustic removes the gunk, acid leaches the metals...... rinse and repeat.

the oxygen demand and total solids would seem to indicate that the dry yeast theory is correct. just use fresh stuff, toss the old stuff. wash it all down the drain.

whatever the story with the metals turns out to be, my guess is that they're gonna have to install a settling tank and dispose of the trub/yeast/hop sludge by a non-sewer waste channel. big ol smelly dumpsters most likely, unless they can get some farmers to come and take it away as feed.

Very possible. Old mill town. You don't know what was dumped there. Like the W.R. Grace lawsuit. I'm sure Grace was liable for much of the contamination in Woburn but there were many tanneries there in the 19th and 20th centuries that poisoned the soil

 

[SanPancho]

I was just thinking about this. What precautions they have to take as far as waste goes. Not just yeasts.spent grains and hops but cleaner and sanitizer etc.

Grains go in the compost bin or regular trash if no compost service. Best case is they go to a farmer. Yeast can go to farm too, although typically its down the drain. Hops are drained, composted or tossed depending on volume of material. Ive been told only goats eat the hops.

Chems depend on your sewer system. Septic required a holding tank to neutralize everything before discharge. Easy when you add an acid to a base. Small town sewer systems typically require the same. And the holding tank is also a settling tank to catch the yeast, hops, trub, etc and reroute to solid waste stream or compost. Again, your chems neutralize each other so final product is relatively benign. Large city systems let it all mingle in the sewer. They mostly care about FOG but thats not an issue with breweries.

Since the brewery was more than likely rushed into existence, I'm guessing that a contractor "accidentally" installed some questionable piping, especially considering the cleaning procedures of a brewery. I don't think there was anything previously existing on that lot. Could be wrong though

Highly doubtful. Any decent brewer gets the best plumber you can find to install the largest drains you can afford or get approved. Once its under the slab you are locked in, anything beyond snaking the drain means you are shut down while repairs get made. Copper and aluminum are too expensive for waste lines, dollars to donuts its cast iron, pvc or abs. (assuming new waste lines). None of which leach these metals.

And the chems neutralize each other for most part. (When you have a holding tank installed). Those chems are food safe so no heavy metals. So unless they are smelting their own cans, stirring the mash tun and kettle with lead paddles, or secretly running a fighting robot tournament at night i just dont see the metals coming from their brewing operations.

Does anybody know what the site was prior to them brewing there? The metals is what throws me, its just so out of character for a brewery i have to think its industrial contamination or maybe bad sampling.

 

[NJGeorge]

Pitched 87% s04, 5% wb04 and 8% t58 Friday night. Under pitched slightly as I spilt some of the rehydrated yeast 🙄