Treehouse House yeast character

Discussion in 'Homebrewing' started by skimguy, Jan 10, 2017.

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  1. Hogue2112

    Hogue2112 Initiate (0) Apr 7, 2016 Ohio

    That sounds great! Mind sharing your brew notes?
     
  2. Curmudgeon

    Curmudgeon Savant (1,038) May 29, 2014 Massachusetts
    Society

    Hey @skimguy! You're not crazy - I'm thinking about driving out to Tree House Saturday actually so I went on their site and they just updated their offerings with Curiosity Thirty. Juicy Fruit Gum!!
    CANS
    CURIOSITY THIRTY (American IPA - 7.0% ABV) - Our curiosity continues with an intensely kettle and dry hopped single IPA featuring a combination of both classic and modern American hops. The base of Thirty features pale malt and a bit of crystal malt to produce a beautiful glowing orange color in the glass. We experience intriguing flavors and aromas of pineapple, pear, jackfruit, and juicy fruit gum balanced by a soft bitterness. Thirty is dry and thirst quenching with a fluffy mouthfeel. Originally conceived in 2013, the Curiosity Series is now a mature and important set of beers for us. While contemplating Thirty, it’s fun to look back on what has been in light of what is to come. $4 / can | Limit 5 cans PP
     
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  3. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,274) Jan 20, 2012 Colorado
    Pooh-Bah Society Trader

    Maybe, I never check the temp. I just let em go. I want those esters.
     
  4. JohnConnorforealthistime

    JohnConnorforealthistime Initiate (0) Mar 10, 2016 Wisconsin

    Feel free to send some to Wisconsin for testing! :grinning:
     
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  5. JohnConnorforealthistime

    JohnConnorforealthistime Initiate (0) Mar 10, 2016 Wisconsin

    I can double check when I get home. From memory, I basically pitched yeast in the mid-60's, put it in my basement, and let it go. I might have started it with a light blanket on to keep it dark/I was worried it would get too cool at night. Now that I have my fermentation chamber, I think I'm going to do basically the same. Pitch the yeast mid-60's, let it take itself up to 72*, and hold it there until she finishes.
     
  6. Hogue2112

    Hogue2112 Initiate (0) Apr 7, 2016 Ohio

    Cool! What about your grain bill :slight_smile:
     
  7. GetMeAnIPA

    GetMeAnIPA Pooh-Bah (2,535) Mar 28, 2009 California
    Pooh-Bah Society

    treehouse IPAs = juicy fruit gum, fruit stripes!
     
  8. GetMeAnIPA

    GetMeAnIPA Pooh-Bah (2,535) Mar 28, 2009 California
    Pooh-Bah Society

    Notes from my another homebrewer who harvested yeast from a Treehouse house can. I have discussed brewing NE IPAs with this guy multiple times.

    "This yeast was a pain to work with. Took over a month for the yeast to drop. The first month any pours tasted like straight yeast"

    I asked how it compared to London 3 now that he has Used the treehouse yeast.

    "Definitely different. I am pretty sure it's a hef yeast. You can really tell when there is yeast in the glass from the keg. It has that signature treehouse bubble gum/juicy fruit character".

    I only saw a pic of the beer And it was nice and hazy. I can't verify the tasting notes as I didn't try the beer.

    Just some food for thought.
     
  9. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,181) Dec 15, 2005 Pennsylvania
    Pooh-Bah Society

    An interesting thought. Hefeweizen yeast has the POF+ gene,

    Cheers!
     
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  10. zizouandyuki

    zizouandyuki Initiate (0) Nov 26, 2015 Texas

    Any details on the fermentation temperatures with this one?

    I always associate cloves and banana with hefe yeast strains, although I'm sure there are variables that can control these two. These are two aromas and flavors I've never detected in TH's beers. Then again, I seem to missing the bubblegum, which even TH is now using as a descriptor :slight_smile:
     
  11. Curmudgeon

    Curmudgeon Savant (1,038) May 29, 2014 Massachusetts
    Society

    Interesting!!! I wonder if @VikeMan and @OldSock and gang have played with Hefe yeasts for their NEIPAs. I feel like they've mostly been using 1318 (with great success I'll add).

    We've confirmed Tree House actually uses "juicy fruit gum" as one of the descriptors. I looked up some flavor profiles of juicy fruit gum and sure enough isoamyl acetate entered the picture. This links the common Hefe banana flavor with juicy fruit gum.

    Flavoring[edit]
    Which fruit serves as the model for its flavor is kept vague in advertising, though in 2003, advertising agency BBDO characterized it as a combination of banana and pineapple,[1] and some people[2] say it resembles jackfruit. According to two books in the Imponderables series, peach is one crucial flavor among many others.[3][4]

    It is likely that the chemical used for flavoring is isoamyl acetate (sometimes known as banana oil), a carboxylic ester.[5]

    This makes sense to me now that I think about it. Before I got into craft beer I hated IPAs. Back in the 90s when I was introduced to IPAs, the ones I had all had very sharp and piney tastes. Way too sharp for me. Then when I tried Tree House a few years ago I was blown away at how hoppy the beer was but with almost no pine or sharp bite but very "soft" (another one of their own descriptors) and round making it very easy to drink.

    Could isoamyl acetate counter some of the sharp piney hop flavors? Has anyone brewed a NEIPA using a Hefe strain?
     
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  12. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,611) Jun 8, 2005 Michigan
    Pooh-Bah Society

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  13. JohnConnorforealthistime

    JohnConnorforealthistime Initiate (0) Mar 10, 2016 Wisconsin

    Pretty simple 80% Golden Promise 20% Flaked Wheat. Hops were Nelson/Motuka (great combo btw).

    I checked my notes. What I have above is correct.
     
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  14. honkey

    honkey Maven (1,326) Aug 28, 2010 Arizona
    Trader

    FWIW, I use Imperial Organic's equivalent to 1318 (A38 Juice, now available to homebrewers) at my brewery in Tombstone. I used Conan for a few batches at my old brewery before switching to the London Ale III. When I was doing trial batches with Conan, I actually thought that a few of the test batches could have been confused with Hefe yeast because of the intense esters produced. I even wondered if I had done an acid rest if I would have gotten phenols. I have no confirmation that Conan or 1318 are POF+, but I have seen where some brewers have said that they have gotten phenols from them. Whether or not these brewers were accurately describing phenols, or if they had wild yeast contaminants, I can't say.

    Now that I think about it, at my last brewery we did some open fermentation with Conan in a double IPA. One of the batches was transferred and the fermenter not cleaned until the next day and as that tank was cleaned, to me it smelled so strongly of juicy fruit it was almost unbearable.
     
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  15. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    You say that like it's a bad thing :slight_smile:... maybe from a tank cleaner's perspective
     
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  16. honkey

    honkey Maven (1,326) Aug 28, 2010 Arizona
    Trader

    That's what assistants are for :wink:
     
  17. zizouandyuki

    zizouandyuki Initiate (0) Nov 26, 2015 Texas

    I keep seeing phenols mentioned here, but I don't associate any of the characteristics of phenols with bubblegum, juicy fruit, etc. Wouldn't that be esters?

    I've always understood phenols to hold characteristics of cloves, bandaids, and other medicinal qualities.
     
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  18. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Did they complain? ...or just work slower? :grinning:
     
  19. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Smoked malt also... not always a flaw
     
  20. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Good discussion of 4 VG in Yeast pgs 39-40
    Brett, too as well as smoked malt
     
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