Treehouse Brewing Julius Clone

[day_trippr]

I split the 10 gallon batch between Conan and wy1318. That pour is from the Conan half...

Cheers!

 

[Silver_Is_Money]

I split the 10 gallon batch between Conan and wy1318. That pour is from the Conan half...

Cheers!

Which gave you the most prevalent perception of fruitiness? Did both have about the same level of haziness?

 

[MMJfan]

1318 is the safest bet. Solo S-04 doesn't come close imo

I've brewed two NE IPA's and I've used 1318 on both and both have been fantastic FWIW!

 

[Dog House Brew]

Another batch of "Julius". Yum!



View attachment 417782



Cheers!

First, that looks delicious.
2nd, I just put 3 750’s of Tank 7 in the fridge.

 

[day_trippr]

Which gave you the most prevalent perception of fruitiness? Did both have about the same level of haziness?

Haven't tapped the 1318 half yet. I have a few pours left of a Refectory Ale that need drinking to open a slot in the keezer.
That'll probably kick by Sunday night, then the direct comparo will commence

That said, I've brewed a lot of this clone alternating between those two strains for the full 10 gallons.
I've enjoyed them both, but I will say the 1318 has longer legs, though it may have been the beneficiary of my early ramping of LoDO efforts.
This last split batch has that going for it on both halves so the comparison should be tighter...

Cheers!

 

[bwomp313]

I grew up some Treehouse yeast from a Julius can and made a NEPA and an NEIPA with it. They both fermented cooler than i wanted, (low 60's) The pale is throwing out quite a lot of sulfur. Has anyone else had this problem? The IPA will be ready to drink tonight so I'll be able to report back if that one is sulfury as well.

 

[couchsending]

I grew up some Treehouse yeast from a Julius can and made a NEPA and an NEIPA with it. They both fermented cooler than i wanted, (low 60's) The pale is throwing out quite a lot of sulfur. Has anyone else had this problem? The IPA will be ready to drink tonight so I'll be able to report back if that one is sulfury as well.

Check out the Treehouse yeast thread... growing up dregs from their cans will most likely make a very odd beer. I can speak from experience.

 

[eastcoastbrewer]

Im about a 1/4 of the way through that TH yeast thread and they use a blend of yeasts and if you were to try to grow them up, they will multiply at different rates and you will have a a beer with some 'different' flavors than to what TH has. Might not be bad though, you'll have to try it! haha

 

[bwomp313]

Oh, crap.

 

[bwomp313]

View attachment IMG_0139.jpg This is the ipa I made with the treehouse yeast. Not getting much sulfur like with the pale but it’s super dank which I wasn’t really going for although I do enjoy dank. Used mostly citra, centennial and a wee bit o Columbus.

 

[isomerization]

Im about a 1/4 of the way through that TH yeast thread and they use a blend of yeasts and if you were to try to grow them up, they will multiply at different rates and you will have a a beer with some 'different' flavors than to what TH has. Might not be bad though, you'll have to try it! haha

Keep reading! The best things to come out of that thread aren't the TH yeasts (which can easily be bought, so leave the dregs in the can), but all the really great beer process discussions. There ARE several peeps that have reported making outstanding NE IPAs with the blend though.

 

[DevilsCups]

This is the ipa I made with the treehouse yeast. Not getting much sulfur like with the pale but it’s super dank which I wasn’t really going for although I do enjoy dank. Used mostly citra, centennial and a wee bit o Columbus.

Mind sharing what you did for the recipe on this one? Looks fantastic.

 

[bwomp313]

Mind sharing what you did for the recipe on this one? Looks fantastic.

Sure.
10 lb Great Western 2row
3lb white wheat
1/2lb honey malt
1/2lb flaked oats

Mashed at 151 for 60min

FWH-0.2oz Columbus
20- 0.1oz Columbus
0.3 oz centennial
0.2oz citra
5-0.3 oz Columbus
2oz centennial
3.5 oz citra
0-0.3 oz Columbus
3 oz citra
2.5 oz centennial

Dry hopped at high krausen (day 2) with:
0.2 oz Columbus
2.5 oz centennial
3.5 oz citra

Dry hopped again on day 6 with:
1 oz centennial
2 oz citra

Kegged on day 8
OG 1.070
FG 1.022 (not sure how this happened)
6.3%

 

[bwomp313]

60 min boil and mash

 

[DevilsCups]

Awesome, thank you!

 

[Morrey]

Ive used Conan, dennys fav 50, 1318 and I like 1318. It's finicky but with the right mash temp and ferm temps it attenuated well and I like the body and fruity flavor it adds better than the only-52 Conan strain I was using.

Brewing a NE IPA this weekend with 1318. Was looking for a suggested fermentation temp and saw this post in my search.

Will be doing a single infusion BIAB mash. What would be suggested as a good mash temp and a good fermentation temp to maintain? Thanks!

 

[Sbe2]

My most recent batches were fermented at 64 and 68 with 1318.The 68 I am naturally carbing so I don’t have any info on that yet. The 64f has a band aid taste, but I used cbc1 to carb, so idk what caused the phenol kick. The warmer the fermentation, the more esters are created with 1318. Many ppl are in the low 70’s I think.

I BIAB and like to mash at 154 and usually end up at 1.012-1.014.

 

[Morrey]

My most recent batches were fermented at 64 and 68 with 1318.The 68 I am naturally carbing so I don’t have any info on that yet. The 64f has a band aid taste, but I used cbc1 to carb, so idk what caused the phenol kick. The warmer the fermentation, the more esters are created with 1318. Many ppl are in the low 70’s I think.

I BIAB and like to mash at 154 and usually end up at 1.012-1.014.

This gives me a good point of reference. Looking at your reports, I think I'll set the controller at 68F and let it roll from there. Mashing at 154F works for me too. In addition to adjuncts, I juiced up the Cl to give me a good mouthfeel. Thanks!

 

[Sbe2]

This gives me a good point of reference. Looking at your reports, I think I'll set the controller at 68F and let it roll from there. Mashing at 154F works for me too. In addition to adjuncts, I juiced up the Cl to give me a good mouthfeel. Thanks!

It will be a tasty beer. Keep us posted.

What hops are you going to use?


BTW, Your profile pic makes me jealous

 

[isomerization]

This gives me a good point of reference. Looking at your reports, I think I'll set the controller at 68F and let it roll from there. Mashing at 154F works for me too. In addition to adjuncts, I juiced up the Cl to give me a good mouthfeel. Thanks!

I usually ferment 1318 at 72-73 with my NE IPA, usually has a slight lag (18-24 hr) and then crushes to FG I’m about 2 days. Works great for those 7 day grain to keg jobs! I usually dry hop on day 2 and day 4, cold crash(ish) day 6, keg day 7. Let it hang out in the kegerator for a week and enjoy.

 

[chieftain]

I usually ferment 1318 at 72-73 with my NE IPA, usually has a slight lag (18-24 hr) and then crushes to FG I’m about 2 days. Works great for those 7 day grain to keg jobs! I usually dry hop on day 2 and day 4, cold crash(ish) day 6, keg day 7. Let it hang out in the kegerator for a week and enjoy.

You find the beer improves from that week of conditioning in the keg, without negatively impacting the hop aroma and taste? I'm always in a rush to drink as soon as it carbs, but I'm not often impressed with the results, so maybe I'd be smarter to try this approach.

 

[isomerization]

You find the beer improves from that week of conditioning in the keg, without negatively impacting the hop aroma and taste? I'm always in a rush to drink as soon as it carbs, but I'm not often impressed with the results, so maybe I'd be smarter to try this approach.

Yes, it allows a bit more time for everything to drop out (residual yeast, hop particles). I find force carbing takes a day or two to “calm down” as well. You’re doing something crazy if your hop aroma peaks (and falls off) that fast.

 

[chieftain]

Yes, it allows a bit more time for everything to drop out (residual yeast, hop particles). I find force carbing takes a day or two to “calm down” as well. You’re doing something crazy if your hop aroma peaks (and falls off) that fast.

Cool, I'm going to give it a shot (as well as the warmer ferm temp for 1318, I usually do 66).

 

[Morrey]

It will be a tasty beer. Keep us posted.

What hops are you going to use?


BTW, Your profile pic makes me jealous

Thanks! I have retired the Brewbuckets since I took the pic and added a 7G Uni tank to go with the 14G Uni (pictured), now my 3rd and final tank (7G Uni) is on the way now. I love the control these Ss tanks offer, plus they help me in my efforts to eliminate as much O2 exposure as reasonably possible!!

I went back to one of my traditional favorite hop combinations....Galaxy, Mosaic, Citra. I have played with other hop combinations and always seem to think this GMC is special. Galaxy is now available after being somewhat scarce last year, so I bought a pound and ready to brew. This is an 11G batch in my big tank, and the hop bill is pretty large.

Thanks for your support!

 

[Morrey]

then crushes to FG I’m about 2 days.

Yeah, I have learned to watch SG closely since I plan an active fermentation (biotransformation) dry hop addition with a few points remaining. As you made a good point, I need to be on my toes not to miss the window of opportunity.

I have used a few other yeasts including Brett C for similar beers, but I have only used 1318 one other time. I remember it taking off like a rocket then as well. I call it an "over-achiever" LOL.

 

[TheHairyHop]

You find the beer improves from that week of conditioning in the keg, without negatively impacting the hop aroma and taste? I'm always in a rush to drink as soon as it carbs, but I'm not often impressed with the results, so maybe I'd be smarter to try this approach.

You really need a week or more to mitigate hop burn and let stuff fall out. If you've done everything right, even the most sensitive NEIPA should last weeks in a keg

 

[banjo-guy]

Off topic but .... Had some Fuzzy Baby Ducks last night from NEBCO. Reminded me a lot of Julius. Seek this on out!

 

[Cavpilot2000]

I had a pint of Julius on draft at the brewery last weekend.
I’ve only ever had cans before.

It absolutely cemented its place as king of NEIPAs for me.

 

[braindead]

So jealous, id kill just to try 1 can but unfortunately no way kill ever get one in the UK

 

[h22lude]

I had a pint of Julius on draft at the brewery last weekend.
I’ve only ever had cans before.

It absolutely cemented its place as king of NEIPAs for me.

I bought cans about a month ago and I was disappointed. Something was off about it. Wasn't a bad beer just wasn't the Julius from the old building. Sounds like they had some issues scaling the recipe but they recently posted (I think on Twitter) they were happy with the way that specific batch came out. Sounds like they got it back to how it was. I'll have to try it again. Never had a pint there yet.

Didn't realize anyone from low o2 lived in the north east...though I guess residence doesn't come up often.