Hefe yeast in NE IPA?

I've never done it, but it's a POF+ strain, so I don't know how well that would work. I think the isoamyl acetate component would complement some hops, but large amounts of 4VG probably won't.

 

I’ve done probably 6 different batches of the s04/WB-06/T-58 combo.. honestly none have turned out that great. Even at very small quantities I get too much clove which I’ve never had in a Treehouse beer. I’ve dumped all 6 batches long before finishing them.

I still struggle to think they’re copitching at the same time. If you were to split batch and ferment one with Heff yeast to try to get as much banana and not much clove and then combine with an English yeast fermentation that might be cool?

 

New Belgium uses a hefe yeast in their Juicy Haze. I think that's a great example of the style, so I don't see why it wouldn't work. They use an American Hefe strain, which typically has more subdued clovy/banana-y notes, so you may want to go that route. I full-on German hefe strain might get you something different.

http://www.newbelgium.com/beer/voodoo-ranger-juicy-haze-ipa

 

Here's the issue with the POF+ bit of hefe yeast. They, like brett species, do not need sugar to make your beer very phenolic. They just need precursors, like ferulic acid. In other words, the phenolic nature of the resultant beer depends upon the strength of their hydroxycinnamic acid decarboxylase enzymes, not the amount of residual extract in solution.

 

I’m sure the strain NB is using is basically Wyeast 1010 which is originally an Alt Strain right? It has almost no flavor/aroma impact they probably just chose it for haze stability cause it doesn’t flocc at all considering it’s a nationally distributed beer.

It wouldn’t surprise me if TH uses the WB-06 for haze purposes. It’s also diastaticus which I think helps them dry out their IIPAs without using sugar (Bright is the only one they use sugar in the kettle for).

 

Brut IPA anyone?

 

An interesting note on that... just tried another method of blending these yeasts where i fermented with S04 and then transferred to a keg with Dry Hops, the WB-06/T-58 and twice the sugar that I would have needed to carbonate. I attached the spunding valve set really low to blow off most of that Co2 then capped at the end. Thought was to see what compounds these yeasts would create when eating just sugar in contact with the hops. I pretty much expected it to fail and it didn’t turn out great. Some different esters and aromas but not an experiment I’ll try again. I didn’t get any POF impact however.

 

On another note haze is more stable when using S04 vs 007/1098. Liquid version wants to clear no matter what you do. Same process with s04 pretty much won’t clear. From what I’ve read the house strain at Toppling Goliath was always 007 and those beers would always drop clear after a while in the bottle. They switched to S04 now that they’re sending it everywhere and the Haze is more permanent.

 

I reviewed New Belgium Juicy Hazy in a New Beer Sunday thread. Below is an extract from my post:

“They list “American Hefeweizen” which I assume is the yeast strain that Widmer uses in their Wheat beers. Below is a description of WLP320 American Hefeweizen yeast which is available to homebrewers:

“Used to produce the Oregon style American Hefeweizen, like Widmer. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast which does not flocculate well, producing a cloudy beer.”

I have read numerous posts that the yeast that Widmer obtained is an Altbier yeast strain they originally obtained from Zum Uerige."

https://www.beeradvocate.com/community/threads/new-beer-sunday-week-690.572644/#post-6016841

Cheers!

 

Hefe yeast in NE IPA?

No, because of this:

But...if you've seen my other recent thread, it does work nice with a lager yeast and no water additions.

 

I’ve tried the trio S04/WB-06/T-58 combo a few times. Ratio 85%/10%/5% cells.

Never good outcome. Too dry, too thin.

Anyone think of blending finished beer? Ferment 5 gallons with S-04 & a separate 0.5 gallon with WB-06/T-58 combo then blend at packaging?

 

I have a little mini experiment going something like that. Fermented 3g with just 1272, fermented .75g warm with a blend of WB-06/T-58 and actually fermented .75g with a wine strain and some enzymes. It was all the same base beer. Only issue is the Hop combo was really weird and not sure I’m really digging the hops themselves. Riwaka/Galena/Bravo. I haven’t dry hopped anything yet, not 100% sure I want to at this point. I’ll let you know if I end up blending it.

 

KiV-1116 wine yeast does some really cool things to hops... it eats complex sugars which most don’t. I still think you need to mash low though. Issue is it doesn’t flocc at all. I would ferment it in the high 60s. It’s killer though so you can’t co ferment it with a Sacch strain

 

You could also coferment with a high-thiol forming wine yeast like Zymaflore VL3. You'll have to ferment a little lower and give the high thiol forming wine yeast a little head start because they are maltose negative.

 

Depends upon which yeast and its enzymatic strength and fermentation dynamics. Curiously, though, what are you looking to get from this? What kind of differences in your end product?

 

If I lived in Vermont, I probably would be using tap water also . If I read you correctly, you are looking for a non-traditional NEIPA yeast that will meld with your dry hopping regimen...again, might I recommend a lager yeast,,,and maybe your tap water diluted with maybe 2 or 3 gals of distilled water @ ~$1/gal. Cheers and good luck.