Question about Treehouse carbonation

I think what you are referring to is mouthfeel. With how hazy they are they tend to be a little softer on the tongue, so I understand what you mean. In that particular style of beer they use either oats or flour to add in the haze.

 

The combination of their yeast strain, hopping methods, grain bill, and water profile (high chlorides) create a soft mouthfeel that rounds out sharp carbonation. I would say they carbonate to about 2.3 volumes of Co2, which is slightly less than many breweries carbonation levels. This is all just speculation.

 

This post goes against prett much what most people think makes a "New England" IPA. Except flour, no need for that.

 

I use low chlorides in my NE IPA's and the mouth feel is spot on... Yeast, hopping and grist will get you there, along with lower carbonation level.

My water is basically an extreme west coast profile and I have no issues nailing the aroma, flavor, bittering and mouth feel of those NE IPA's.

 

@skimguy

Flaked oats, wheat, dextrine malt... Mash a little higher than usual for IPA's.

Conan works great for yeast (I use Omega DIPA). English ale also works.

Carbonation in the 2.3vol range (compared to say 2.6-2.7)

Make sure to do a whirlpool hop addition (I do it between 160-170 for 30min) and two-stage dry hopping near FG and once at FG. I use about 7-8oz for a DIPA dry hop quantity, for reference, for 5-gal.

 

Refer to my experiment, no flaked grains, low chlorides, just London 3.

 

I've brewed NE IPAs on multiple occasions with my grist and chloride levels similar to the perfectly average NE IPA and they have come out very creamy. However, I've always used 1318. The higher chloride levels do create a more rounded, softer IPA.

The 1056 vs 1318 experiment was that part of the experimental brewing podcast? I just started listening to that podcast this week and then checked out your thread today.

 

@GetMeAnIPA drew and denny were kind enough to taste them and compare them on the air. Well, "on the air". While I agree you can dial in more softness with chlorides and flaked grains, my experience with the style suggests yeast is the driving factor with these beers. It's been fun, but I burned myself out on the style. Haha.

 

Not to bring up a whole new topic but have you had a lot of treehouse? Their beers seem to have a lot of bubblegum flavor that I don't get from 1318. Almost like they are using a hefe style yeast.

 

I haven't had the opportunity to try treehouse yet. While I do trade, I don't trade a lot and stay away from new partners after a couple issues. They may use a hefe strain, and would love a chance to find out. Lol.

 

That's an interesting thought. I have drank my fair share of Tree House and agree with the bubblegum reference. I know nothing about different hefe strains though. I just know I don't care for the phenols in that style of beer.
Is there a strain that could ferment a cleanish IPA? With just the bubblegum background? Would like to experiment with that if so.

 

I read all the descriptors on hefe strains from wyeast and they all seem to have bubblegum along with phenols. Courious if maybe at different temps or under specific settings one could eliminate the phenols and only pull the bubblegum.

Monkish and modern times use London 3 for their juicy IPAs and they taste in line with mine. Juicy and creamy but I don't get bubble gum like treehouse

 

Some local brewers have played with london 3 and I agree it is what I see at home as well. Maybe a hefe strain with all those hop additions buries the phenols?
also, maybe they have used the yeast for enough generations that it mutated, and they perpetuate it.