Hefe yeast in NE IPA?

Not my blog. But I’ve been involved in the thread on HBT discussing the TH isolated yeasts since the beginning. The guys who runs that blog used to be on it all the time too, but really isn’t anymore.

 

You could pitch on day 3 with Dry Hops but I don’t think TH is doing that necessarily. Not sure what you would get but I don’t think that’s their process. I’ve tried a few different processes with the different yeasts but not that one. According to Nate they only Dry Hop every one of their beers (maybe minus a Chriosity or two) one time, even the King J, Sssaassp, very Hazy, etc. Brights are dry hopped after fermentation and all the others are dry hopped during fermentation, but only once. If it’s only one time I would think it would be at the very end of primary fermentation, otherwise too many of the aromatics would be blown off.

The Heff yeast strain is the one that makes zero sense to me. T-58 can be really fruity and spicy but not overly phenolic. WB-06 is incredibly phenolic, less so above 70. But S04 above 70 is disgusting. The optimum temps for these yeasts are all over the map so copitching and fermenting at once temp doesn’t make sense. And WB-06 is supposedly diastatecus as well.

There is a brewery in NorCal that I guarantee you was reading that HBT thread (I personally know a few pro breweries that pay close attention) that recently did an IPA that they split into 4 FVs and fermented each with their different house strains and then blended them all back together. 4 Strains were Conan, 3711, Chico, Sacch Trois.

 

How'd this beer turn out?

 

I haven't done the "trinity" combo. I have done 1 package of imperial juice (1318) and 2grams of t-58. I'm not sure how I feel about it, kegged it the Wednesday before Memorial day and it was kinda tart for a while - a little too tart (mash pH was around 5.25 iirc). Had some last week and wasn't as tart - but still a bit more tart than I would like, we'll see how it is this weekend.

I specifically used 1318 instead of s-04 because of fermentation temps. to avoid clove you want to ferment warm - fermenting too warm and you get the s-04 tartness. I didn't expect that from 1318, This batch was fermented at 66* for 5 days, then pushed to 68, 69, 70 daily before cold crash.


i suppose there is a theory behind under pitching hefe yeast warm to stress it out and get the extra banana/bubblegum flavor. could use that to blend or maybe stagger pitch with 1318, conan, 644?

 

Are you trying to accomplish something like this?
https://www.beeradvocate.com/beer/profile/40249/339101/

 

Pretty sure it’s something a little more like this:

https://www.beeradvocate.com/beer/profile/28743/86237/

 

Is Julius made with Hefe Yeast?

 

There are four different yeasts found in most Treehouse beers according to PCR analysis. Hefe yeast is one of the four. Long thread on HBT about it.

 

It’s debatable weather or not there is actually Hefe yeast in Julius or other Tree House beers. The PCR data says it’s close to WB-06 but there’s doubt due to the Diastatic nature of WB-06. And WB-06 isn’t genetically close to any other Hefe yeast.

 

Great topic and good read on this thread.


@EvenMoreJesus missing that dudes insight lately