That tasted fantastic and I can’t wait to use Sabro again. Old or improperly stored Galaxy can have some of the same effect in my experience. Awesome! I kept everything identical for the two carboys and am thinking of experimenting with use of a hop bag for the dry hop on this one. A beer will never be as frehsly hoppy as a hazey beer for the oils need something to hang on to or they will rise where they are more easily volatilized through oxidation etc or percipitate with yeast particles and never come to light. Really excited about the yeast blend, and a taste of the gravity sample has only increased the excitement. I’ll remember that for next time. Thanks for commenting. Im currently scaling this to 6gal (in fermentor) to try later next week! Perhaps going lighter on the crystal malt as well could have helped. As a result, I think the fermentation stalled a bit after dropping to 64F along with the yeast loss (most I’ve ever seen), so took longer to finish-off than I planned. anyways enough ranting thanks for the info man, im glad to see someone else agrees on the bavarian yeast! I straight away learned that oats are not what can create that round and full mouthfeel (though they can certainly help.) Our cross-continental IPA. Is that correct? Having said all that, i just got done transfering to keg and the aroma and appearance were awesome. Lol.. I’m still not done with this, might be buying these hops (apollo), as it might be the key to what they are expecting. I have a pic here: There’s some off flavours but that’s on me, I am still fine tuning my electric brewing system. I’ll post pictures soon. Did I miss something? I ended up using my stepped up yeast to make bread with haha. I’m sure you could use your burner to adjust the temp, but I wouldn’t really worry about it. Thanks and congrats! My mash temp did end up being lower than the recipe called for and I had a hard time getting the PH to the 5.2 level since I had just got a meter and was learning how to use it during this brew. 1st was water chemistry, but other breweries do make hazy beers with high calcium. The first part that I’ve read is your yeasty notes which your schedule says on day 8 at 70*. I love their product, but can’t get it in Houston without ordering on the internet – and then it gets to be like $15 for a single can with shipping. The pick up tube is actually a piece of stainless round tube and free rotates around the float assembly. Some of the descriptors do sound like Green as you suggest. What does your salt chemistry look like? I like to start fermentation, let it run for a couple of days, and then dry hop when fermentation starts to slow. If you want me to taste it I’m always available . I’ll let you know how it turns out. In reference to this as well, I’m wondering if this too is leading to such a quick clarity as well… My thoughts lean toward yes. Could you recommend a procedure for creating the yeast mixture? Pretty much the transfer from Brite Tank to Keg is closed and it was kegged not bottled. RE: Cold Crashing – yeah I believe that leaving heavy amounts of fine sediment in suspension will cause you more harm than good unless you’re going to drink the beer in a weekend (i.e. I only notice issues when I massively underpitch (and I’m talking like 2 grams of yeast per fermenter) the beer will take on a slight medicinal flavor. CTRL F in a Chrome browser lets you ‘find’ something. And more like a weak East coast since its more bitter than juicy. As Tld6008 stated, there are many ways. I’d say this was 90% there. There are a lot of moving parts here so it can be hard to pinpoint issues. 2. It’s hygroscopic nature doesn’t allow for stable storage with yeast. Will let you know how it turns out. Well that’s the beauty of homebrewing – I feel like this is the closest representation of Julius that I’ve ever seen. Juice Machine – which is basically Julius/green/haze mix, is citra, amarillo, galaxy, magnum, and Columbus. Into fermentoer , hit all my numbers. Interesting about the low Ca and Mg, its very tough to do just with tap water here in Montreal but gets Ca and Mg into the 40s, so will see how that turns out. If I am looking to increase my overall Calcium and Magnesium levels, what Salts should I add to do so? Marshall, do you leave fermentation finish at 64* or ramp up at end to let yeast clean up in diacetyl rest? – Calcium I even think that using flowers and grinding them just before brewing and dry hopping would be even better for maximizing the essential oils available. I am very new to brewing and would like to try this recipe but simplify it a bit. How do you get Trillium, Treehouse and Bissell Brothers cans? The long mashout is because I sparge slowly. Like how much of each mineral for your batches will get you to this profile? Maybe I should invest in one. Aggressive early fermentation, which had a monster blowoff. I’ve tried a few different 5 gal batches and used the Anvil hop scale… somewhat iffy results i must say in terms of flavor. Thanks! It tastes pretty great. Tbh pellets are just hops that have been ground mechanically (hence heat will oxidze some oils not to mention volatilize the most susceptible ones), then get pressed further spreading the oils and exposing them to air on the pellet surface and get stored at god knows what humidity in a bag at cool temperatures where bio organic processes wont really happen. A beautiful pale orange yellow hazy hue with a super well balanced and smooth mouthfeel. If you put this recipe into BeerSmith, the main thing you’ll want to watch is the SRM and ABV. I am happy to go over everything with you…I’ve been “chasing” that tree house flavor for awhile now. 2. Both these topics are covered in depth in the comments above. I’ve tried them before but prefer just dropping in a bit of something clean like Warrior. Hey thanks man, glad you found it helpful. I’ve just been looking for time to do it. Do you have any guesses on what could be causing this? Do you think they are using the same yeast across many of their beers or changing it up for each beer? 1.7g gypsum It’s got that juice profile I was never quite able to obtain before. Based on the yeast calculators I use for 11 gallons at 1.066 OG the 26 grams of total yeast is far too little. The beer you see pictured in the glass next to the yeast is totally unhopped and unbittered. Next time I may rehydrate each batch separately. Five days in keg so far, having never tried Julius before I don’t have anything to compare to but right now it has a little hop burn to it. Thanks for all of your hard work…. I’ve pushed it to near there and the salt flavor was overwhelming. Is there a problem if some of the hops will be flowing on the fermenter surface? Hi Jerry, Hey Tyler, no I don’t use one of each packet. Looking forward to trying a 5.5 gallon version of this soon. Na 78 – Sulfate Its one of my favorites! My OG came in at 1.072 (was shooting for 1.080). Finally, just to confirm, your 1 min knockout hops are still a 108 degree WP for 30 minutes, yes? Then I dry hop only once. Than fly sparge until FO is reached? I’ve heard anything from 2.0 up to 2.5 with this style. Feel free to adjust. Another issue I’m hearing through feedback is I’m a little heavy on hops. Hi Mr. Dingles haha I love the screen name. This is interesting. Plus, a few ounces of hops in a 6 gallon recipe isn’t going to affect my wort volume in the fermenter. Brew Method: All Grain It is counter-intuitive with the dry yeast being used as well. That’s a complicated questions. IIRC it’s in the 35 to 50 ppm range. Canning Salt What would you do to reduce that phenolic perception?? then we will be able to get started on this beauty!! I hope someone brews it and decides it’s as close as I feel. I’ve gone back to whirlpooling at low temps for at least 30 minutes. For now though, I’m fine where I am. Calcium Chloride Boil Time: 60 min Just finished the cold crash, siphoning to keg and it has a Belgian taste to it. The calculator estimates the 26 grams at 260 billion cells and the target for the batch to be 672 billion so that leave this short 412 billion cells. I will follow up once this is in glass. It shouldn’t create any off flavors. I made something similar with a Kviek a few months ago. I lower the temp early to keep my esters in solution and in my experience that’s helped keep aroma too. Product ID : 7083. Tree House Green. I can’t deal with that chalky mineral flavor when drinking more than one can. This was divided equally between mash and sparge water (meant to use sparge additions in boil but forgot) I worked with some other folks in the past and came up with some very similar results via fingerprinting; however, it just never seemed like something I wanted to pursue. People who make cannabis extracts through non polar hydrocarbons need to subsequently purge the gas from the extraction, usually n butane, they never! Nice job man. You’ll want to play around with it some based on how your system works and what efficiency you typically get. I do not believe there are wheat and oats in any core Treehouse beers.