Since my equipment was at capacity this week, I decided to give one more chance to using the yeast cultured from cans of Tree House Brewing. I haven’t had any new cans since January and had one failed experiment due to my lacking equipment and an underpitch of yeast. I did still have some of the yeast inside of a mason jar inside my fridge. Truthfully, I had no idea if it were even still viable.
I boiled 200ml of water with ¼ cup of extra light DME and pitched my remaining dregs and then onto the stir plate. 24 hours went by without much visible activity. I added another addition of 200ml boiled water, this time with yeast nutrient, energizer, and another ¼ extra light DME and BOOM. Off she went. Going forward I will measure gravity of my starters with my recently purchased refractometer.
The NEIPA craze has led many conversations as to what yeast is truly used. WL007 / WY1318 / US04 / WY1056 / Conan.. I’ve tried all of these to date and I’ve had favorable results with all except US04 (wet cardboard). If I had to say which yeast I’ve used that most closely resembles this Tree House culture would be Conan, simply because the only way I’ve been able to get Conan to drop out is using cold crashing. All others have dropped on their own. My experience with Conan is that it will stay in suspension until you take action to actively remove it. This Tree House yeast, acts the same.
I’m currently crashing the starter in order to decant and ramp it up once more before its call to duty (and top cropping). My first experiment (that failed) was a heavy handed IPA using Belma and Citra hops. I may do something that I know works and suits my palate; Mosaic/Amarillo in a 1:1 ratio yields huge, bright peach when used in late addition.