How to Brew an AMAZING Hazy IPA RECIPE From TREE HOUSE BREWING COMPANY

I’m matching your tree house ipa with a Grimm top knot DIPA. Very tasty. I’m located in Lewiston New York

Hi there and thanks you for your videos. I'm new to homebrew and your channel is a very good source of knowledge for me ! Regarding the recipe, i have two questions due to fermatation in bucket : i cant add pressure during the dry hop, should i adjust the temperature ? And i cant dump yeast from the bucket, should i transfert to an other bucket to dry hop without yeast why the risk of oxydation or should i dry hop with the yeast in the original bucket ? Thanks alot for content and contributors in comment :)

How was the haze stability on this one? Mine tend to clear up after 3-4 weeks.

I never knew how complicated the process is. I think I’ll stick to just drinking TH beer

Awesome video. I have been struggling on NEIPAs for awhile. I have one currently fermenting in the keg with a blow off tube. I was also planning to hit it with 15 psi on the spunding around day 4-5 towards the end of fermentation, drop it to 60F and throw in my DH charge. Your recipe says to put it on 15psi on day seven but after you have removed the yeast. How would pressure be created in that setting though after fermentation is done and you have removed yeast? Would the hops allow enough fermentation for this?

Also, do you think it would be better for me to rack off the yeast cake into the serving keg with my dry hops on day 7 or what i was originally planning was to drop the DH charge into the fermenting keg at that time and then rack off around day 12-14.

Thank you so much and keep it up!

Something I don’t understand. Why do you spund during the dry hop when there’s no fermentation going on? Is that just in case hop creep picks up? I would think that the small amount of CO2 you added during the purge would just be quickly absorbed by the beer. Aka, why not dry hop with the CO2 tank attached?

According to Poland water company the spring water has minerals. Shouldn’t you use distilled water? In your water video you recommend distilled water.

Whats your take on so many breweries now selling ne / hazy ipas consistent with hop burn and having to sit on hazies for weeks in hopes the burn goes away or balances out?

ive come to the point where its frustrating to the point i dont buy their beers anymore...hell its pushing me away from haies all together

we went from drink fresh to sit on the cans for a week or more

whether it be north park hazies or most west coast haze ive tried...even monkish, deep fried beers etc

Did TH recomend that amount of dh?

Great video! Beer looks amazing. I believe tree house use a secret yeast blend for their core IPAs that they do not want to disclose to the general public which is why they chose London Ale III. A biochemist harvested the dregs from a bunch of different Tree House cans, got the yeast growing and analyzed them. Ultimately he concluded their yeast to be a blend of S-04, T-58, and WB-06. Whether or not this is correct is not for me to say but it's an interesting thread.

Daniel, thank you so much for posting this brew session. I followed your guidance and brewed a very tasty example of a Tree House beer. My friends and family really enjoy it. Appreciate your efforts to inform the hobby. Thank you!

i just saw this after buying your nectaron recipe. LOL so your saying this one was better? err lol

Assuming lupomax can be substituted for cryo?

Just did this recipe and fermented at 27 psi with LA3 and it turned out perfect..

I am a newbee on water processing. I have a question, and I am doubting anyone could help me with that. The target water profile is 128(ppm)Ca 9Mg 39Na 219Cl 130SO4, and the addition is 10(g)CaCl2 3NaCl 3MgSO4 5CaSO4 for 30L water. I found that these two data are not matched. For example, The total Calcium is 10+5=15g, and 15/30=0.5g/L=500ppm. Same way applied with all the salts. Am I wrong with this calculation method?

The Verdant IPA yeast is supposed to originally be London Ale 3

Great video! I used Cryo in the dry hop at the 1.75oz dosage and I have a fairly similar setup to yours — BrewBuilt Uni X1 with Spike Pressure kit, etc. (*I actually customized my setup partly based on your videos and I called Spike and told them they owe you some royalties 😅.) Curious what your final yield was on this beer? I put just over 5.5 gallons into the fermenter and finished with 3-3.5 gallons in the keg via a closed transfer with a floating dip tube in the fermenter. The bottom ~2 gallons when I opened up the fermenter to inspect was thick, hop-vegetal sludge that wouldn't move through the floating filter.

Just brewed this today. Changed the hops and used what I had. Citra, Galaxy and Bru-1. 🫰

Thanks for this recipe/video (amongst all your other videos). Just kegged this recipe and did a small sample pour (still undercarbed). Only thing I did different was took your advice on the potential improvement notes. I increased the dryhop amount to 20g/L and threw in some galaxy into the mix as well. There's still no hop burn with the additional boost to the dry hop amount! I definitely see where treehouse was coming from when suggesting to pay attention and make adjustments and you'll find an amazing beer here. There are a few things I will tweak when I re-brew this in a few weeks. Having said that, this base recipe pumps out an absolutely beautiful (color), juicy, crush-able 7.1% hazy with a super pillowy mouthfeel that is spot on.

One question… How did you add the hops to your fermenter when dry hopping? Do you put the hops in a bag and use magnets to stick them to the top of the fermenter or do you just open up the top and dump them in? My concern is oxidation if I just open up the top and dump in the hops.

love the way you handled this recipie

Happy New Year. Did you ever rebrew this with a higher hopping rate. Would be great to see the video. Thanks for all of your content. 🍻

Great video, thank you for making it! The excitement I get from brewing has always been the joy of discovery and questioning what I know (or think I know) with each successive batch. This mindset has led us to something unique over time that is very difficult to duplicate. It's all about what you want the outcome to be for yourself. Every set-up is different and so every recipe and process must be adjusted accordingly. 90% of the fun is filling in the blanks! The recipe that is here will produce a solid beer if followed directly, but it will produce a great beer if you pay close attention and iterate to your liking.

Do you have a video on how to make a yeast starter?

Thanks for the great video! Super excited to brew this next week. Just an FYI that your brewfather recipe hasn't adjusted the alpha acid percentage of the cryohops. They're currently listed as the same AA% as the non-cryp hops you use in the boil. As a result, if adjusting the recipe in brewfather you would end up using half the dryhop you used in the video.

Thanks for the great tutorial. Excellent content , just to double check for how many days are you fermenting? 13days in total?
thanks
Happy brewing

Hi, the brewfather recipe says to use 2 packages of yeast for a 5 gallon batch (or in my case 2.2pkg after correction for my setup). The Wyeast packaging says 1 is good for up to 5 gallon, so am I missing something about doubling the amount of yeast for this type of beer?

Big Fan of your channel since 2020 here :) please consider upgrading your microphone or adjusting some parameters if you're using a good one already. High Tones are completely missing on that video, i just had to max my Equalizers High Tones to hear anything you said ^^

Thanks for this recipe/video (amongst all your other videos). Just kegged this recipe and did a small sample pour (still undercarbed). Only thing I did different was took your advice on the potential improvement notes. I increased the dryhop amount to 20g/L and threw in some galaxy into the mix as well. There's still no hop burn with the additional boost to the dry hop amount! I definitely see where treehouse was coming from when suggesting to pay attention and make adjustments and you'll find an amazing beer here. There are a few things I will tweak when I re-brew this in a few weeks. Having said that, this base recipe pumps out an absolutely beautiful (color), juicy, crush-able 7.1% hazy with a super pillowy mouthfeel that is spot on.

Great video, as you say , mango looking color and consistency, thick juice.

Woda o nazwie "polska wiosna", czadowo😁

Excellent video! 🍻

So you crashed to 60 on day 7 to drop the yeast cone prior to the dry hop?

Thanks for sharing Mr Apartment Brewer
I love all you videos very inspirational for brewers.
I have a question? I just brew this recipe exactly as you instructed. however my final beer came out a little dry with a hint of a leather finish, maybe because of the dryness. Do you know what contributes to this? I used distilled water for this batch. For my next batch I will be using RO water. Do you think I should cut back on Calcium Chloride? Thanks
Luis
Happy brewing

I am relatively new to homebrewing and figured I have enough knowledge and equipment to make a neipa, which is my favorite style along with pilsner. Well, I made this and my son did a blind test with a Sierra Hazy Little Thing....hands down my brew was better but I had to use Verdant because my local store doesn't carry Wyeast.

I have subsequently purchased 1318 online and will make a full 5 gal using that and compare. You are correct....maybe a little more dry hopping that would be crazy good.


Thank you for the recipe.

Thanks for sharing your experience, I am going to brew it tomorrow, i usually do the verdant water profile : 23:1 CL S04, ill follow the water profile you are using, it's also rougly what i found online, cheers !

Thank you for the content! Is the Mecca malt worth it?

Finally brewed this 3 days ago, thanks to you dude! Thank you for another amazing video, it's been super fun watching you grow over the years. Also really interesting to know how much was learnt from this recipe too - on paper, it doesn't tick any of those usual NEIPA boxes that we're used to! I am super intrigued to see how this turns out. My mouth was honestly watering when you went in for the tasting, looks so damn good!

Split batch, swapped out Amarillo for Azacca. Bigger batch under Nottingham (limited availability of yeast in Indonesia...so I am actually one of those that has a 'weird' reason for not having access to London Ale III :D)

Smaller batch under Kveik Voss in a corny - started spunding today, blasted to FG in less than 30 hours...might dry hop alot sooner than anticipated!

Cheers buddy, looking forward to the next video!

So mate… we gonna get that 25g/L dry hopped video or what? 😉

So what have you been up to the past few years? LOL
Cheers Steve

Excellent video as always. Thanks

So no dry hopping during the "biotransformation" stage? I thought that was one of the points of using yeasts like 1318 etc?

I had already planned to brew this recipe this weekend and then I found your video. i love your reaction to the tasting at the end. I am so excited and I hope that I can do the recipe justice

Omfg!!! That beer is sensational!! The cream!! Brilliant!!!

Great video! No sparge?

I made this without the Cryo hops and it turned out super vegetal. Do I have to use Cryo hops to not have that taste, I hate the grassy taste. 😢

I'm planning to brew this on the weekend. This beer will be the first time I make a starter and I am a bit confused how many cells to target. The online calculators suggest up to 1 million cells/ml/degree P, but if my math is correct it seems TAB only pitched about half of that here. What would people who have made this recipe suggest? Thanks!

Looking at your water profile I see you add 3g of Epsom Salt and 3g of Sodium Chloride (table salt) using BrewFather for a recipe build it doesn’t count Sodium Chloride in any of their water profiles…Curious as to what major effect of using both Epsom Salt and Table Salt with the water chemistry of a beer and how you calculated the amount of Sodium Chloride (table salt) to use? Would you say using both Epsom Salt and Sodium Chloride common in a Hazy Style IPA? Any feedback would be greatly appreciated!

Great video. I don't have a way to ferment under pressure. Can I still soft crash around 59 degrees when adding the dry hops without worrying about creating a vacuum? Thanks.

Great video, thank you for making it! The excitement I get from brewing has always been the joy of discovery and questioning what I know (or think I know) with each successive batch. This mindset has led us to something unique over time that is very difficult to duplicate. It's all about what you want the outcome to be for yourself. Every set-up is different and so every recipe and process must be adjusted accordingly. 90% of the fun is filling in the blanks! The recipe that is here will produce a solid beer if followed directly, but it will produce a great beer if you pay close attention and iterate to your liking. 🍻