Search results

My current favorite is Ca 115 | Mg 15 | SO4 50 | Na 100 | Cl 200 But still testing...

Could you point out any difference between 50 vs 100 SO4?

I will pitch a full package of S-33. It should be the work horse. And then I want enough S-04 for it to be present after S-33 is done. Ideally the S-04 should be pitched after 48 hours, when S-33 is almost done, but luckily S-33 is the fastest, so I will try to pitch both together, and keep...

I will try to mix S-33 and S-04 (or Verdant) to get the hop aroma intensity from S-33 and the higher attenuation of S-04. I have checked the fermentation speed of S-33 and S-04. S-33 is the fastest. So I hope it will dominate the fermentation and do its aroma thing and then S-04 will clean up...

My next NEIPA will be Citra Cryo in whirlpool (and nothing else hot side). This is first time I am using Cryo. Would 50g (1.75oz) be enough? Dry hop will be: Nelson T90 150g (5.25oz) Motueka T90 100g (3.5oz)

I would recommend a total of 1 g AA to 20 L beer. And just add it all together with the dry hop. @aaronm13 Store your NEIPA as cold as possible. Heat is also a killer for the hop aroma.

"Dry hop cold and short." My process is right now: Crash out yeast with a cold crash at 28F (-2C) for 3 days. Get beer to 61F (16C). Transfer to dry hop keg. Wait 12 hours. Shake for 10 min. Cool to 28F (-2C) and wait 4 days. Transfer to serving keg. I feel like the long cold crash in the end...

You have a good practice by tasting your brew along the way. Follow your plan. Go for the full 9 oz/5g. Write notes. Learn. Now you know that you like the "1/3 in fermenter". You can always reproduce that in your next batch.

Am I the only one getting "dry mouth/black tea" aftertaste from even 1 oz of Idaho 7 in the whirlpool? I don't find it suitable together with the fruit taste.

For your reference: the beer in post 14,003 is 5 pct honey malt 5-8 srm.

Sounds great. Batch size? First time mixing the two yeast strains?

I have brewed this nice Trillium Streets inspired NEIPA with Nectaron. "It tastes like tropical fruit juice! Mango, grape, pineapple, passion fruit. Easy drinking. This sh** is dangerous!" RAW (No boil) In WP kettle: 21 L (5.5 us gallons) Into fermenter: 18.5-19 L (5 us gallons) Into dry hop...

I also have a Trillium Street inspired NEIPA in the dry hop keg right now. Just used Nectaron instead of Citra. Will report back. Did you smell and taste yours before dry hopping? How would you describe your base without the dry hop?

If you can inject CO2 into the input post while you have the fermenter open, the positive pressure will minimize the amount of oxygen going into the fermenter while it is open. CO2 in the output post might create a lot of foam. Also you can add 0.5g/10L ascorbic acid together with the dry hop...

My LHBS recommends a solution of water and hydrogen peroxide for disinfection. Hydrogen peroxide decomposes into water and oxygen gas. Would you be concerned about using it for disinfection of your dry hop and serving kegs for NEIPAs given the extreme sensibility for oxygen?

I have tried different filters and bags. They all let hop particles through to some extend. I found the best solution is to cut the dip tube so it does not goes down into the sediments. And skip the filters.

I still haven't been impressed by a beer with El Dorado.

I have tasted a very good commercial NEIPA with "Nelson and Motueka" (Senescene | DEYA Brewing Company). I wonder how the hot vs cold side distribution is. Based on this thread it sounds like Nelson easily could dominate Motueka and too much Motueka would give a low overall hop intensity.

My first one was a Trillium Street clone with Columbus hot side and Strata in dry hop. Mango, passion fruit, strawberry, cannabis. Lots of taste. But the right taste? Second was hot side 40g Columbus, 60g Citra, 30g Idaho 7. Tasted before dry hopping: Dank, pine, mandarin, mango, orange...

I can smell the hops in the room during the fermentation. I take this as hop aroma leaving the beer before the beer is ready. Have anyone tried to ferment at lower temperatures to avoid hop aroma evaporation? Normally I ferment at 19C (66*) for 7 days and 23C (73*) for 3 days.