Dealing with hop harshness in neipas

[Nozomu]

Hey guys,

been trying to brew neipas lately. I finally got the level of hop flavor i wanted, however it's the wrong sort of flavors. It's like just chewing straight into a hop pellet, super harsh and grassy. Can you guys give me any advice on getting fruitiness out of the hops instead?

 

[Rob2010SS]

What does your process look like? Specifically...
- When are you adding the dry hops?
- How many dry hops are you adding?
- Are you able to cold crash and are you doing so?

There are tons of people here with great advice for brewing this style (@Dgallo). I can say that on my most recent one, I took a lot of cues from the member I just mentioned.
- I did not dry hop with active fermentation going.
- Once fermentation finished, did a "soft crash" at 50*F to drop most yeast.
- Warmed back up to 60*F and did first dry hop for 2 days
- Did second dry hop 2 days before kegging

By far the best example I've done to date.

Based on your description, I THINK you have a lot of hop particulate still in suspension, resulting in "hop burn".

Can you share a bit about your process in regards to my initial questions? Be as detailed as you can. Once we have a bit of that information, we may be able to point you in the right direction.

 

[Dgallo]

^ this is especially true if you’re brewing with a heavy oat (flaked or malted) grainbill, using certain hops that have a higher polyphenol content, and yeast strains that bind more proteins and polyphenols during fermentation.

 

[Bobby_M]

Yup, it's just too young yet and you have to let the hop particles drop out.

 

[Nozomu]

Dry hop during fermentation then move to keg on top of second dry hop, am not cold crashing.