Just spitballing here , trying to think of what they could be doing differently process wise. What does the group think about them NOT oxygenating the wort and over pitching the dry yeast?
Not sure if anyone has ever noticed this, but I get a coffee bean like note from every treehouse beer I've had. Is this from the malt used? Buiscut maybe? I've never used it before so I wouldn't know. Anyone else ever taste/smell what I'm referring to?
I don't get coffee. I do get a toasted bread / bread crust type of thing in a couple of their core offerings.
For the biscuit believers, was looking on BSG's website looking at Oat Malt. "Most do not use oats" means some are using oats and they aren't using "flaked anything" so that leaves malted oats and GNO.
Anyway notes for Crisp's Malted Oats:
"In brewing, when mixed with barley malt, naked oat malt can improve mouthfeel and introduce notes of a toasted, biscuity aroma and palate"
Meanwhile check out how Simpson's describes their oat malt:
"Simpsons Malted Oats have large, thick husks which helps with run
off. Once you crack it open, the creaminess of the oats releases a silky
smoothness which imparts a sumptuous velvety texture to your beer.
This fullness allows it to take as many hops as you can throw at it for a
juice bomb, providing balance.
...
Malted Oats is a hugely versatile product that can be added to any beer style to impart a creamy, velvety smooth mouthfeel."
https://www.simpsonsmalt.co.uk/our-malts/malted-oats/
Edit: One more thing when they were taking questions on Twitter the other day, someone asked do you use oat malt. No answer.
this has been my experienceI recently got huge mouthfeel using 1318 and oats. Really on par with Green, which is pale enough to maybe use oats
Has anyone seen the bags of malt that TH has in their brewhouse? I'm looking at ordering some Fawcett Pearl and Oat Malts for my next NE IPA attempt, maybe 80/20 ratio?
No clue what's in the Silo but a lot of the grain I saw was Weyerman. Pilsner and Munich II... huge pallets of both.
Not sure if anyone has ever noticed this, but I get a coffee bean like note from every treehouse beer I've had. Is this from the malt used? Buiscut maybe? I've never used it before so I wouldn't know. Anyone else ever taste/smell what I'm referring to?
You are right about that. I was wrong about the antioxin. The post that suggested that on another board is clearly speculation. I apologize for reading that as fact and posting it here.
Just an update on my brew using the above yeast and the same schedule as @marshallb but all fermentation was done at around 70 degrees room temp. Definitely no treehouse flavors. The color of the beer is so much lighter than I expected due to using a little bit more water than called for. Flavor is good but I can't put my finger on it or compare it to anything I'm used to. Very drinkable and enjoyable, just not what we're going for here. Abv came out to 6.5% and this beer goes down like water. No tropical, no juicy fruit, no banana, no bubble gum flavors. Just very clean, dry and hoppy tasting beer. As I said before, drinks more like a Cali beer without the bitterness. Hmm
I'm getting ready to brew a batch myself consisting of 2row, light on Vienna, carapil, flaked oat and honey malt. Cacl & gypsum RO additions. Any suggestions on a fermentation schedule to try? I have s-04, wb-06, t-58.
Just an update on my brew using the above yeast and the same schedule as @marshallb but all fermentation was done at around 70 degrees room temp. Definitely no treehouse flavors. The color of the beer is so much lighter than I expected due to using a little bit more water than called for. Flavor is good but I can't put my finger on it or compare it to anything I'm used to. Very drinkable and enjoyable, just not what we're going for here. Abv came out to 6.5% and this beer goes down like water. No tropical, no juicy fruit, no banana, no bubble gum flavors. Just very clean, dry and hoppy tasting beer. As I said before, drinks more like a Cali beer without the bitterness. Hmm
@melville Grist per below:
2 row pale 10lbs
Flaked barely 4oz
Flaked oats 4oz
Flaked white wheat 4oz
Caramel/crystal 60L 4oz
Honey malt 4oz
OG- 1.062
FG- 1.012
So, if anyone to recalls the S-04 isolate was used to make a NE IPA, alongside 1318. Brews were a weak apart, but the final product came out very similar.
https://www.homebrewtalk.com/showpost.php?p=7963050&postcount=23
That leads me to believe S-04 should be the major component, but something was clearly missing. My intention is to go with 60:20:20 (favoring S-04) and ferment on the warm side (probably free rise from 72F. I also intend to keg condition with CBC-1 and the 2nd dry hop.
What was your hop schedule like? And would you describe your other NE IPA attempts as hitting the mark? No disrespect intended, just curious.
What was your hop schedule like? And would you describe your other NE IPA attempts as hitting the mark? No disrespect intended said:No disrespect taken. This is all experimentation for the love of good beer! All the other NE IPA's I have made were with Conan and were hitting the mark, except they would clear after a few weeks. Currently have a Citra IPA with 1318 (first time using it) so Ill see how that comes out.
Hop schedule was similar to Nate's Hoppy Things recipe:
.25oz warrior @ 60min
1oz. Amarillo @ 20min
1oz. Centennial @ 20min
1oz. Citra @ 5min
1oz. Simco @ 5min
1.5oz. Simco @ flame out
1oz. Amarillo @ flame out
1oz. Centennial @ flame out
1st dry hop after two days fermenting:
1oz. each of Amarillo, Citra and Simco
2nd dry hop 3 days after 1st dry hop:
2.5oz. Mosaic and .5oz of Citra
Do you have a link to the recipe that you used? Is it Braufessor's 1418?
I went 20% WB-06 and got tons of banana, even fermenting lower at 66 F until krausen dropped then let it carry itself up to 70 F to finish out/diacetyl rest.
Maybe fermenting at 72 would favor bubblegum over banana?
I went 20% WB-06 and got tons of banana, even fermenting lower at 66 F until krausen dropped then let it carry itself up to 70 F to finish out/diacetyl rest.
Maybe fermenting at 72 would favor bubblegum over banana?
Man, the guy at my lhbs tried to tell me he only gets clove from that strain, so I didn't bother with it this round. I'll have to try it next time
View attachment 408109
I'm on like... Day 3 in the keg with CBC-1 and dry hop. Some carb in there already.
Reminder:
90% 2-row
5% carapils
5% C-20
Citra, Simcoe, Mosaic
S-04: 90% | WB-06: 7% | T-58: 3%
View attachment 408109
I'm on like... Day 3 in the keg with CBC-1 and dry hop. Some carb in there already.
Reminder:
90% 2-row
5% carapils
5% C-20
Citra, Simcoe, Mosaic
S-04: 90% | WB-06: 7% | T-58: 3%
I can't remember if its you or Marshall that is using the staggered pitching approach? I'd prefer to pitch everything at the same time (at least for the first try). I'm wondering if 70:15:15 might be more appropriate or even 60:30:10 (S-04:T-58:WB-06)? Not brewing until next weekend.
Looks good! So would you describe it as Treehouse - ish? Is it dry? Also did you pitch the S-04: 90% | WB-06: 7% | T-58: 3% all at the same time?
I don't think I'm tree house-y right now, I'm hoping I can get over there Saturday to get a fresh sense as to why.. It is dry, 1.011 if I remember correctly, but I could see with the right ratio and a similar level of hop saturation getting there. Pitched all at the same time.
Enter your email address to join: