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Right. Not saying you’re wrong but from reading various threads and some experience with crashing it seems that level of intake is minimal and the methods proposed don’t really yield marked difference. From what I read, any suck back will have the Saran Wrap move slightly into the carboy...

Wouldn’t see why not. At least not any less than other devices. We’ll find out though on this batch. Last time used a 3 piece stopper and it was fine. Figured I’d try the Saran Wrap. Either way O2 intake has too be pretty minimal

I’m reading of various methods to prevent cold crash suck back. One that seems pretty straight forward and easy, and void of any real error is placing clear sanitized Saran Wrap over the opening with a rubber band. Might try this

As in purge the bottles with co2? Nothing like that. Actually my setup has been very basic. Just a regular auto siphon into a pale with priming sugar and bottle from there. I will say this. I do lose some aroma. When it’s in the pale it’s bursting with aroma. Just amazing. When I go...

Def have the room. Thoughts on the purge valve? Leave open when racking over?

No issues with hop burn? I made one without a cold crash and it’s was so astringent it was almost undrinkable

brew-bros, Wondering if I cold crash my neipa before kegging? I’ve had experience with neipa not cold crash tasting waaaay too hop burny And cold crashing has helped that out. My thought was to cold crash then close transfer to my corny. Thoughts? One last question— when kegging snd...

Never had an issue with this with my NEIPAs. Have bottled 3 and used oxygen absorbing caps. I also bottle early. Normally 4 days fermenting is done and then I give it a 3 day cold crash then bottle. I have one now that is....- month and a half old and it’s still great.

I dry hop so that would make sense. Im doing a longer cold crash next time to hopefully get all of it out before racking to a keg for the first time. I wonder how the breweries are doing it since many of the ipa/iipa are massively dry hopped

Also the beer is still tasty. No issues with oxidation although the dry hopping is mellowing just a bit. Overall I’m happy

I wanted to post an update for anyone reading this thread. 4weeks out on this neipa. It spent a total of 5days fermenting with 3 of those being dry hopped. 2 days were in afridge around 38 degrees for cold crash. So 7 days before bottling. Cold crashing definitely helped get the...

Same here. A couple weeks it still retained color but aroma/flavor was def mellowing out big time. I gotta find another style that makes me equally as happy

Kind of the issue with these is the volitility of the beer, right? The more time conditioning the less return on hops as they die off. Seems keg is the best way to go for best results

I’ve read kegging is Much different beast the bottling with this style. I cold crashed but maybe not long enough. There’s so much hops in these styles it’s insane. It seems though kegging is almost a must with neipa. I’m getting decent results with bottle but I know it could be better

hey brew-chachos, Question... anyone experience a hop burn out of their iPas? Not bitter like you would think from early hop addition, but more like... acidic or burn when you’re putting down your Ipa that hits the back of you’re throat. I’m assuming it’s the result of immense dry hopping...

hey brew-chachos, Question... anyone experience a hop burn out of their iPas? Not bitter like you would think from early hop addition, but more like... acidic or burn when you’re putting down your Ipa that hits the back of you’re throat. I’m assuming it’s the result of immense dry hopping...

JUst brewed an neipa myself. Day 7 was bottle day for me. Day 5 and 6 were cold crash. Used a 1318 strand and the fermentation seemed to Ben pretty stable so I’m assuming no more gain from waiting. It’s good. Smells good tastes good. A little hop burn but I’m hoping that mellows after...

For my grain bill my sparge water calculated around 10 gallons. Idk if 7 gal for your was too much. You should be getting some absorption

There’s some terms here I’m gonna have to look up. So what I’ve gathered from most on the thread is I should shoot for 154ish generally speaking. But the lower the the temp the drier the beer. I don’t really understand the “highly fermentable beer” comment though. Like bigger the grain...

Sweet isn’t necessarily bad I suppose. You’re right though. I probably drank worse in college