echoALEia
Well-Known Member
Great finding!. How many grams did you add of T-58 and WB06 for your hop cannon?
8g T-58 and 4g WB06 (remember this is for a 1bbl batch)
Great finding!. How many grams did you add of T-58 and WB06 for your hop cannon?
I’m able to get that flavour (I think it’s actually sweetness from sugars in the hops that enhances the hop flavours) to stick around by dry hopping in the keg after the beer has been cooled and is in the process of carbonating.
This thread was basically summarized in the latest issue of Zymurgy [emoji869]
I wouldn't say so, the recipe in the Zymergy is basically what has been on the Trinity Brewers Collaboration web site for quite some time although it is a little easier to understand in the recent format. The main difference I see is the extended whirlpool time from 30 to 60 min.Also saw the Zymurgy recipe, so is that the latest recommended recipe and pitching rates taken from this thread?
I wouldn't say so, the recipe in the Zymergy is basically what has been on the Trinity Brewers Collaboration web site for quite some time although it is a little easier to understand in the recent format. The main difference I see is the extended whirlpool time from 30 to 60 min.
Absolutely what? Are you saying MarshallBs recipe, that is in Zymurgy, is a result of this thread? Just trying to clarify what you are saying as I don't think this thread adheres to his findings that closely.Absolutely, the Trinity website poster is MarshallB or something like that from very early in this thread, so I’d say Zymurgy attributes the right source.
Absolutely what? Are you saying MarshallBs recipe, that is in Zymurgy, is a result of this thread? Just trying to clarify what you are saying as I don't think this thread adheres to his findings that closely.
I take it "not having luck" means it doesn't taste like real Julius? I have made it 4 times but not having tasted Julius I claim to have had luck as it tastes pretty good although this last time it had a yeasty bite that has mostly subsided over 1-1/2 months since kegging. Not using RO water and following the ferm schedule precisely was the only differenceNo, was mainly agreeing with you and stating that his blog post had been discussed by him in this thread. I do think his recipe was inspired by this thread, but he did the heavy lifting. I haven’t had luck with the process, but many have, so
I take it "not having luck" means it doesn't taste like real Julius? I have made it 4 times but not having tasted Julius I claim to have had luck as it tastes pretty good although this last time it had a yeasty bite that has mostly subsided over 1-1/2 months since kegging. Not using RO water and following the ferm schedule precisely was the only difference
I went to Tree House on Friday and Nate was busy brewing. The guy is a machine. I bought a few cases to compare to my first brew. I quickly realized I definitely over pitched the WB-06, as its notes easily take over. I did see giant bags of Weyermann grain on the shelves. Not sure if that is just Carafoam or they use their Pale Malt. The softness of their beer is incredible, and the aroma hits like no other beer on the market.
I ordered a bag of Golden Promise and Rahr Pale Malt. I plan on just trying this again and again until I get the right results.
What amounts of yeast blend did you use?
I really like Trillium and my favorite method of pitching London Ale III is straight into the waste basket so I don’t believe they’re using that for most of their beers. But I don’t find their beers all that similar to TH either.Went to Trillium today and I am thinking they are also using a yeast blend. Most of the beers seem to have a similar yeast profile to TH from what I could taste. I know people claim that they use Conan or London Ale III, but I don’t believe that is the case anymore
When and how much are you adding? Also, what benefit has it provided to your beers?I liked my results adding WB-06 late. No risk of getting hefe flavors. I taste zero hefe in Julius so if wb-06 is there its not for the esters and there is no need to pitch it during the first 48 hours.
Went to Trillium today and I am thinking they are also using a yeast blend. Most of the beers seem to have a similar yeast profile to TH from what I could taste. I know people claim that they use Conan or London Ale III, but I don’t believe that is the case anymore
I get zero of the TH esters in Trillium. They’ve changed yeast a lot since the beginning. Originally was 007, then something else, then supposedly some
Conan derivative fermented at 73. From everything I’ve read and tasted pretty sure it’s something closer to LA3 now. Soft and sweet which is the profile of that yeast. Last time I was there I maybe grabbed 4 beers total. Don’t really feel then need to go back there anymore.
Interesting regarding your Zero Hefe descripiton. MarshallB who has claimed to have successfully cloned Julius claimed “This is a freakin hefe!” upon drinking Julius which lead to his 3 yeast combination.I liked my results adding WB-06 late. No risk of getting hefe flavors. I taste zero hefe in Julius so if wb-06 is there its not for the esters and there is no need to pitch it during the first 48 hours.
Interesting regarding your Zero Hefe descripiton. MarshallB who has claimed to have successfully cloned Julius claimed “This is a freakin hefe!” upon drinking Julius which lead to his 3 yeast combination.
I roughly used the percentages outlined in this thread. I added about 1g wb-06 with the dry hop. The goal was "biotransformation." Whether that benefit was achieved is hard to say, but I think I picked up more melon, peach and other hard to place fruity notes from my citra dry hop that I would typically. I think both wb-06 and t-58 could both be added later with goal of biotransformation only.When and how much are you adding? Also, what benefit has it provided to your beers?
I must admit I don't know anything about Hefe yeast and I'm not knowledgeable enough to know what your experiment will prove. I have made his clone recipe four times and there is a distinct yeast flavor that I personally can't describe. I just assumed it was a Hefe flavor based on his writing about the revelation he had when detecting it in Julius. I don't mean to attribute the 3 yeast blend (S04/t58/wb06) idea to anyone in particular, as I don't know, but the specific use of it is more apparent on his web site.
My take is that's the purpose of the yeast trio anyway: biotransformation. What exactly that means and what the end result should taste like is vague. Biotransformation also is fickle. Too much and you get muted flavors, not enough and nothing happens. Somewhere in between and you have really interesting subtle flavors.
Malt bill is supposedly the same as King Julius. So probably mostly 2-row, some carafoam, and a little Munich. Im guessing there’s more complexity these days in comparison to Nate’s original statements. Hops are Magnum, Columbus, Amarillo, Citra, and GalaxyA bit off topic but does anyone have any idea of a clone for juice machine? I had it on tap and was really impressed.
Malt bill is supposedly the same as King Julius. So probably mostly 2-row, some carafoam, and a little Munich. Im guessing there’s more complexity these days in comparison to Nate’s original statements. Hops are Magnum, Columbus, Amarillo, Citra, and Galaxy
I had a can of curiosity 71 last night. Wow, that flavor of that beer was almost all yeast esters to me. By the end it was almost too much Treehouse yeast taste. I could not for the life of me pinpoint what exactly the taste was. It's not quite belgian spicy or hefe clove-y. It made me want to brew two simple beers using T-58 and WB-06 by themselves so I have a better sense of what those yeasts can potentially contribute.
Edit: Also my impression was that by "stressing our yeast in new and untrialled ways to coax exclusive and intriguing fruit esters from fermentation" Treehouse also ended up lowering the FG relative to their other DIPAs. The body felt much lighter and less sweet. Or they used a more simple malt bill to allow the yeast to express itself.
I get the same taste from all their beers, to me, they all seem very treehouse yeast strong and I cannot differentiate any hop varieties. Maybe my palate is not that good?
I may have treehouse beer/yeast palate fatigue as well.
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