New England IPA Blasphemy - No Boil NEIPA

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To confirm, when brewing @ the brewery, the 'King' is also a no boil?
No, the head brewer and I created an all-new recipe. He didn't know my beer was an all-extract no-boil beer when he picked it for the Pro-Am and that wasn't going to work on the commerical side.
 
Do you have a whirlpooling device or do it by hand for 30 mins?
I’ll stir it until I have a pretty strong whirlpool going and then I’ll stop. Then come back every 5-10 minutes to do it again.
 
bump (as this topic is trending in another forum)

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What genre of brewing is this referred to? I am interested in getting into this.

Just combing water, yeast, DME/LME, and either dry hopping or hop tea
 
What genre of brewing is this referred to? I am interested in getting into this.

Just combing water, yeast, DME/LME, and either dry hopping or hop tea
Raw brewing with DME, no boil brewing with dme, I’m sure there’s a few more.

In all honesty though, you really should be bringing the wort to boiling for 5 minutes or to 165-170*f for 10-20 mins to be sure of pasteurization. Then you can hop as a whirlpool or use pre-isomerized hop extracts to hit ibus
 
Raw brewing with DME, no boil brewing with dme, I’m sure there’s a few more.

In all honesty though, you really should be bringing the wort to boiling for 5 minutes or to 165-170*f for 10-20 mins to be sure of pasteurization. Then you can hop as a whirlpool or use pre-isomerized hop extracts to hit ibus
What in the wort would need to be pasteurized? I think everything in there would be pasteurized, although are you saying in the event that something was not sanitary at the production facility?


Would utilizing a hop shot for the IBU's and then dry hoping be an option? That may be what you are suggesting, I am just not up on the terminology.
 
What in the wort would need to be pasteurized? I think everything in there would be pasteurized, although are you saying in the event that something was not sanitary at the production facility?


Would utilizing a hop shot for the IBU's and then dry hoping be an option? That may be what you are suggesting, I am just not up on the terminology.
Your water isn’t pasteurized, dme theoretically should be fine since there’s no moisture but I would never trust packaging facilities, your kettle isn’t pasteurized if your not bringing it to the proper temp, the air that is touching everything on brew day isn’t pasteurized. There are literally countless opportunities for infection

Your hop shot needs to be pre isomerized. If it’s not, it won’t add the ibus. Isomerization is how alpha acids become bitter, and that correlates with temp and time. So that happens when you boil hops, since your not boiling, you need your hopshot to already be isomerized
 
What genre of brewing is this referred to? I am interested in getting into this.

Just combing water, yeast, DME/LME, and either dry hopping or hop tea
A very similar topic was posted over in /r/homebrewing (link) at the about same time as #325. There are some "other voices" over there, so it may be worth a read.

In addition to this "no boil" topic, there's also "No-Boil Recipes! New for 2019!".

I think everything in there would be pasteurized, although are you saying in the event that something was not sanitary at the production facility?
In the USA, many LME products are repackaged (from larger containers). There was a topic here at HomeBrewTalk (crossed posted to AHA forums) where that OP used un-pasteurized LME. The contanimation showed up as low level gushers a couple of months after packaging. The supplier was clear that LME needs to be boiled / pasteurized.

Also in the USA, it appears that DME can be repackaged.



The new MoreBeer kits are a well thought out combination of
  • ingredients (e.g.. fast starting yeast strain), and
  • brew day process (the "no stir" approach adding ingredients)
Time will tell if brewers will follow the instructions (where 'necessary') and improvise (where appropriate) to avoid contanimation.

Take the time to listen carefully to all their UT videos (there is a topic here (lnk) at HomeBrewTalk where posters are sharing experiences and information on these kits).

If you wish to "do it yourself", there's more invovled in the the MoreBeer kits than "just combing water, yeast, DME/LME, and either dry hopping or hop tea".



edited to add: If you have ever wondered where the line is between "short and shoddy" and "sloppy and stupid", you are very very close to it.
  • Clean is necessary,
  • sanitary is necessary,
  • and pasteurization is "your friend'".
 
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A very similar topic was posted over in /r/homebrewing (link) at the about same time as #325. There are some "other voices" over there, so it may be worth a read.

In addition to this "no boil" topic, there's also "No-Boil Recipes! New for 2019!".

....


Gotcha, will give those a look as well. I am still researching how I plan to do things and the overall feasibility. Currently I am moving frequently and already have far far too many hobbies and equipment to justify getting into all grain brewing at the moment. Going to be a balancing act between cost, safety, ease, etc. I may sous vide the LME to pasteurize (if I decide to go that route) and gratuitous use of starsan and area sanitation should be plenty
 
Well, I just took a swing at this potential abomination. And did a 1.25G batch.


Loosely sanitized my equipment.
Dumped in the RO water.
Poorly measured ~1+lbs of DME and ~.5+lbs of dextrose. Stirred poorly - its lumped and clumped to hell.
Pitched the remainder of a packet of Redstar blanc yeast.

Now its on the counter for the next 24 or so hours before I throw in some hops.
I have Amarillo and cascade on hand so Im thinking ill toss those in.

If this works, then I too will be a believer. :D
 
Well, I just took a swing at this potential abomination. And did a 1.25G batch.


Loosely sanitized my equipment.
Dumped in the RO water.
Poorly measured ~1+lbs of DME and ~.5+lbs of dextrose. Stirred poorly - its lumped and clumped to hell.
Pitched the remainder of a packet of Redstar blanc yeast.

Now its on the counter for the next 24 or so hours before I throw in some hops.
I have Amarillo and cascade on hand so Im thinking ill toss those in.

If this works, then I too will be a believer. :D
That’s going to taste like prison hootch with that much dextrose in a 1 gallon batch… so please don’t judge a tried and true method based on your recipe
 
That’s going to taste like prison hootch with that much dextrose in a 1 gallon batch… so please don’t judge a tried and true method based on your recipe
Fair enough. I will adjust my expectations accordingly 🤣

I guess I just figured dextrose ~=~ turbinado
Im a re-noob to the hobby again (hence my small batches)

Lesson learned (Im hoping)
Ill do better next time :D
 
Okay, so I dumped the first batch and re-approached it - but with a different yeast MADE for ales (not a wine yeast) and table sugar vs. dextrose this time. My measurements were simple math /5 to get my 1 gallon measurements. I can say that it immediately had a more vigorous fermentation this time and I have a little more confidence that this one might actually come out drinkable.
Its been happily gurgling away for the past 24+ hours and I plan to introduce the hops now and let it finish out and settle.

Ill report back in another week or so when its ready to be kegged and sampled. :D
 
I’ve had hit or miss results with these methods. Heres my latest plan.

All in a 3 gallon keg:

1 gallon water brought to boil at 200F + 3lbs wheat DME + 6oz malto dextrin + CaCl + lactic acid + 2 oz citra in a bag.

Seal and shake it 20-30 minutes.

Open and remove hops, add 1 gallon cold water to bring it to 1.065 and chilled.

Pitch yeast CS hazy, dry hop 4oz in keg, cold crash and transfer (flotit) to serving keg.

Malto should keep FG about 1.020, decent heat on the hot side hops should get some bitterness no clean up!

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I’ve had hit or miss results with these methods. Heres my latest plan.

All in a 3 gallon keg:

1 gallon water brought to boil + 3lbs wheat DME + 6oz malto dextrin + CaCl + lactic acid + 2 oz citra in a bag.

Seal and shake it 20-30 minutes.

Open and remove hops, add 1 gallon cold water to bring it to 1.065 and chilled.

Pitch yeast CS hazy, dry hop 4oz in keg, cold crash and transfer (flotit) to serving keg.

Malto should keep FG about 1.020, decent heat on the hot side hops should get some bitterness no clean up!

Certainly not a "no boil" process. Looks like a complicated variation of that UT "Shake it like the ____" from a couple of years ago. IIRC, that video used pre-hopped extract.

eta: for the Flash Brewing kits, MoreBeer went with a hop extract to add bitterness.
 
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Certainly not a "no boil" process. Looks like a complicated variation of that UT "Shake it like the ____" from a couple of years ago. IIRC, that video used pre-hopped extract.

eta: for the Flash Brewing kits, MoreBeer went with a hop extract to add bitterness.
Ya, fair. just trying to make the best beer I can in the easiest way! Would it make you feel better if instead of bringing water to a boil I pulled it off the heat at 180?
 
Well, add another to the list of 'believers' for this recipe.

If you read my previous posts, I did a 1 gallon batch (which got dumped) and redid another 1 gallon batch more correctly. It had been in the keg for a week or so, and I decided to try to force carb it (only to find out my CO2 tanks were empty)

FFWD to today, and I sampled a little of this and WOW... As a welcome back to the hobby, this really surprised me as to how good it actually was/is.

I definitely feel comfortable scaling this up next time. It was good :D
 
I threw 5 gallons in the FV last night. Sanitized everything, 6 lbs of DME, 2 lbs turbinado, with a pack of US-05 (I thought i had s-04 in the fridge, but it was gone!). Fermenting at 68F - if I see any sign of activity tonight (24 hours), I'll add the 6oz of hops as per the original recipe.

Considered a Kviek high temp ferment, but I'm trying to keep my fermenting room in the mid-ish 60s for a couple other batches in the works.

Editing to add: I had vigorous fermenting at 36 hours, and waited till 48 hours to add the 6oz of mosaic and citra. Kept it clean, not worried (too much) about oxygen because of the off gassing co2, which kicked back in immediately and had my air lock bubbling nicely. I'm going to give it plenty of time to calm down, my OG was 1060, so I expect a nice reward. The drops of goodness on the hop masher was delish.

Edit: 5 days in and this thing is still rolling. Serious airlock activity, and the krausen is plenty thick. The hop addition definitely reignited the fermentation. I was honestly hoping for QUICK turn around, but this one is taking its sweet ass time, just like a normal brew.

Edit: 7 days in - still bubbling away! THICK krausen layer on top.

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Kegged it last night, didn't measure FG (didn't measure OG either), but its pretty boozy. Slight hint of hop burn that will likely fade over the week while I let it carb. I used a depth charge hop spider inside my big mouth bubbler, and noted that all the hops were clumped toward the top of the liquid (first time using the depth charge) so that probably explains all the activity at the top. Still definitely a delicious mixture... I'm excited to drink it cold and carbed!
 
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