[EnkAMania]

As far as yeast, I really like Gulo yeast from Omega.

[denny]

To be fair, Shellhammer hasn't conducted this experiment on a New England IPA as far as I know.  Although your recipe doesn't show it, you would generally add your dry hops well before fermentation is complete.  This could be anywhere from high krausen to 8-10 points from final gravity, but definitely when you still see active fermentation.  The theory is that there are biotransformations of hop compounds into other fruity aromatics that occur when using specific yeasts.  However, on a practical level you're also losing some of the VOCs to CO2 scrubbing.

16 oz in dry hop per 5 gallons is a ton of hops, but I use 8oz regularly in this style.

I would think his research would apply especially to NEIPA.

How so?  I'm not discounting it; however, it seems to me that adding hops after primary fermentation is a different scenario than adding6 them while it is ongoing.

True, you still get the tannic load from the hops.  The other theory is that the more mass you have, the more readily it will rebsorbn the oils the hops release.  That's also the theory behind a short dry hop time.

I haven't done a true side by side either.  I have a beer about to be tapped with a similar recipe and 8oz/5 gal dry hop, which is u3p from 6 and 7 oz last time, so I can at least give an impression later today.

About 6.5 is supposedly the limit for 5 gal.  I'll be curious to see if you detect a difference.

[Iliff Ave]

Imperial Juice, Dry Hop, Citrus

[narvin]

And S-04, S-33, and Lallemand London ESB are also great choices for this recipe.

There's an enormously deep rabbit hole you can fall into here if you are interested:

https://www.homebrewtalk.com/threads/isolated-yeast-tree-house-how-to-identify-and-characterize.623221/

Welcome to the forum!!

So, S-04, T-58, WB-06, and a Champagne yeast. That explains why I find Treehouse beer to be non-hoppy and a muddled mess!

[denny]

And S-04, S-33, and Lallemand London ESB are also great choices for this recipe.

There's an enormously deep rabbit hole you can fall into here if you are interested:

https://www.homebrewtalk.com/threads/isolated-yeast-tree-house-how-to-identify-and-characterize.623221/

Welcome to the forum!!

So, S-04, T-58, WB-06, and a Champagne yeast. That explains why I find Treehouse beer to be non-hoppy and a muddled mess!

You're not the only one

[erockrph]

And S-04, S-33, and Lallemand London ESB are also great choices for this recipe.

There's an enormously deep rabbit hole you can fall into here if you are interested:

https://www.homebrewtalk.com/threads/isolated-yeast-tree-house-how-to-identify-and-characterize.623221/

Welcome to the forum!!

So, S-04, T-58, WB-06, and a Champagne yeast. That explains why I find Treehouse beer to be non-hoppy and a muddled mess!

I'm pretty sure that its just that they use too much hops. Most of their double ipas taste like sticks and chlorophyll to me, but anything  they sell as a blond ale, pale ale, or IPA really hits the mark for me.

Sent from my SM-G975U using Tapatalk

[dmtaylor]

And S-04, S-33, and Lallemand London ESB are also great choices for this recipe.

There's an enormously deep rabbit hole you can fall into here if you are interested:

https://www.homebrewtalk.com/threads/isolated-yeast-tree-house-how-to-identify-and-characterize.623221/

Welcome to the forum!!

So, S-04, T-58, WB-06, and a Champagne yeast. That explains why I find Treehouse beer to be non-hoppy and a muddled mess!

I'm pretty sure that its just that they use too much hops. Most of their double ipas taste like sticks and chlorophyll to me, but anything  they sell as a blond ale, pale ale, or IPA really hits the mark for me.

I've tasted some great NEIPAs, and I've tasted some that were more like chewing on hop cones than anything else... which I have done and which I do NOT recommend.  I visited the Alchemist a few years ago, and honestly was very underwhelmed by how unbalanced and unsatisfying their beers are.  I didn't get a chance to try anything low-hop like a blond, if they even make one.  Their porter/stout was just as hoppy as their NEIPAs, which is fine if you're into that sort of thing.  But I left the place feeling like, okay, I can say I've been there, but beyond that, I won't go back even if I am ever back in the area again.

[hopfenundmalz]

And S-04, S-33, and Lallemand London ESB are also great choices for this recipe.

There's an enormously deep rabbit hole you can fall into here if you are interested:

https://www.homebrewtalk.com/threads/isolated-yeast-tree-house-how-to-identify-and-characterize.623221/

Welcome to the forum!!

So, S-04, T-58, WB-06, and a Champagne yeast. That explains why I find Treehouse beer to be non-hoppy and a muddled mess!

I'm pretty sure that its just that they use too much hops. Most of their double ipas taste like sticks and chlorophyll to me, but anything  they sell as a blond ale, pale ale, or IPA really hits the mark for me.

I've tasted some great NEIPAs, and I've tasted some that were more like chewing on hop cones than anything else... which I have done and which I do NOT recommend.  I visited the Alchemist a few years ago, and honestly was very underwhelmed by how unbalanced and unsatisfying their beers are.  I didn't get a chance to try anything low-hop like a blond, if they even make one.  Their porter/stout was just as hoppy as their NEIPAs, which is fine if you're into that sort of thing.  But I left the place feeling like, okay, I can say I've been there, but beyond that, I won't go back even if I am ever back in the area again.

I was excited that the wife found a B&B just up the road from Alchemist before HomebrewCon in Providence. The ones they had for sampling were some of the most astringent beers I have ever had. My wife got the Kölsch, If wasn't astringent, but had to be 55 IBU.

I did have outstanding ciders around Stow.

[narvin]

And S-04, S-33, and Lallemand London ESB are also great choices for this recipe.

There's an enormously deep rabbit hole you can fall into here if you are interested:

https://www.homebrewtalk.com/threads/isolated-yeast-tree-house-how-to-identify-and-characterize.623221/

Welcome to the forum!!

So, S-04, T-58, WB-06, and a Champagne yeast. That explains why I find Treehouse beer to be non-hoppy and a muddled mess!

I'm pretty sure that its just that they use too much hops. Most of their double ipas taste like sticks and chlorophyll to me, but anything  they sell as a blond ale, pale ale, or IPA really hits the mark for me.

Sent from my SM-G975U using Tapatalk

To my palate, there's a difference between Alchemist and Treehouse.  Both are heavily hopped, and Alchemist can have some hop burn when fresh, but I find Treehouse to be flaccid.

That 93 page thread also has some analysis of how many colonies of each type of yeast were found in their beers.  It varies, and is speculated that some of the simpler beers are mostly just S-04.

[dmtaylor]

I did have outstanding ciders around Stow.

They do indeed have some great ciders all around the northeast.

[pete b]

I avoid Treehouse double ipas partly because I am usually driving when I go there but find most of their regular ipas to be wonderful.

[narvin]

I avoid Treehouse double ipas partly because I am usually driving when I go there but find most of their regular ipas to be wonderful.

It's a personal preference, for sure.  On our trip last year, I liked Maine and Trillium the most for their clean, bright flavors, followed by Alchemist and Lawsons which were more aggressive but still accentuated the hops.  I know a lot of people like Treehouse specifically for the mouthfeel, but it's not my thing.