Balanced, hybrid-ish NE IPA?

Not sure if it's frowned upon to link to other homebrewing forums...

But if you go a google search for "treehouse yeast isolate" it will be the first result that you get...

 

Thanks, man! Will do.

 

Obsessive hombrewers fire off lots of questions to Nate on the twitter feed. He usually answers back very cryptically or very generally, if at all. They also scour previous descriptions of TH beers and Nates/TH's old instagram feeds, tumblr, etc. for tidbits of info. Also, people have done a lot of "snooping" in the new brewery looking at all of the warehoused grains to try and get some additional clues.

If if you amalgamate all of this info with his answers over time, there is a bit of consistency that supports what was said about the grain bill and water.

And also, the info in that thread about the TH yeasts strongly supports no 1318 and some combo of 3 (possibly 4) yeasts used during the process of fermentation and natural carbing prior to canning.

 

Forgot to mention that 3 of the yeasts (and possibly even all 4 yeasts) DNA fingerprints from TH beer samples match closely with those obtained with dry Fermentis yeasts...

 

I don't believe anyone recommend that process...I could be wrong that thread is really long... and it makes zero sense and you're right would not really be feasible or advantageous in any way.

Some people are pitching small amounts at 85 and letting freefall to room temp (74-70) then pitching the rest and fermenting anywhere from 60-66 then letting the temps freerise as fermentation slows. Research on the whole pitching at 85 has been done by many and is supposed to promote glycerol production by the yeast, it also significantly reduces lag time. Staggering amounts is an attempt to maximize esters.

Not sure if Treehouse is doing that or not, I would doubt they're pitching that warm but I would bet they're pitching at a somewhat warmer temp and fermenting at a lower temp than pitch which is recommended process for dry yeast and also what Nate recommended In the "Hoppy Things" recipe.

Shouldn't be hard to do at all with a state of the art Glycol system. Not sure about the new space but at the old one I believe they used to do quite a few double batches. You could essentially KO the first batch at a higher temp, pitch yeast, slowly cool until the second batch is done which is KOd at a lower temp. Let it sit at say 70-72 then slowly drop it to 66 and ferment there, then turn off the cooling a let freerise to completion. I'm unsure how long it takes to cool 60 BBls 6,8,10* though. I don't think it would take that long.