Takeshi_pilis
Member
Hey, guys!!
Time has come - after many ciders and meads I finaly decided to brew a beer. Giving my nature to go all in I decided to brew a NEIPA for my first beer! And yes I know a NEIPA for a first brew? Dang.. But I wanted a challenge.
To sum up I did ~12h of total research - yeasts, grains, temperatures, water chem, specific hicups on NEIPAS, oxidation etc.
Three days ago was the brew day! I followed clawhammer juicy neipa.
I feel like everything went pretty smooth except I think I efed up with fermentation temps. The temp was dead on constant. 0 fluctuation but it was a tad high. Room temp was 23C fermenter showed 25C inside. I am using lallman verdant. Oh I wish I went with KVEIK..
I have some questions and thoughts on this brew. Maybe yall would be kind enough to comment on them:
-Expected volume to fermenter had to be ~20.8L. Mine was 20.2. Thats pretty close I guess?
-Expected OG had to be 1.060. Mine was 1.050. Did I efed up on mashing? Or did I took a false gravity ready? I let the wort settle before measuring because I thought all the settlement would throw off the OG reading. I did read later on that beer kind of layers. And the lighter gravity part of the liquid sits on top and the heavier sinks down. Is that true?
-My trub kind of seems pretty big. Around 2l worth of the volume. Was this a mistake in the brew or that kind of trub is normal? Hops are filtered out.
-Yesterday at the 48h mark I dry hopped. During that day the krausen shot up like 10cm and when I came to dry hop it already started to deteriorate? Doooes that mean that the bulk fermentation is completed? Or my yeast just stalled out and died because of the wrong temps?
-Lastly after reading alot about dry hopping and oxidation I decided to dry hop at the 48h mark. Now im left with thoughts what do do next? I realy dont mind leaving the beer for a long time in the fermenter for the yeast to cleap up after itself. I brew session meads and I let them chill 2-3 weeks in total. But then I remember that there is alot of hops in there. Will it negatively impact the beer if I leave those hops for two more weeks? Or I should bottle sooner?
All in all what an experience! A new world opened up form me! Im attaching a few media files to show the process.
Will apretiate any kind of comments and tips!
Thank you!
Time has come - after many ciders and meads I finaly decided to brew a beer. Giving my nature to go all in I decided to brew a NEIPA for my first beer! And yes I know a NEIPA for a first brew? Dang.. But I wanted a challenge.
To sum up I did ~12h of total research - yeasts, grains, temperatures, water chem, specific hicups on NEIPAS, oxidation etc.
Three days ago was the brew day! I followed clawhammer juicy neipa.
I feel like everything went pretty smooth except I think I efed up with fermentation temps. The temp was dead on constant. 0 fluctuation but it was a tad high. Room temp was 23C fermenter showed 25C inside. I am using lallman verdant. Oh I wish I went with KVEIK..
I have some questions and thoughts on this brew. Maybe yall would be kind enough to comment on them:
-Expected volume to fermenter had to be ~20.8L. Mine was 20.2. Thats pretty close I guess?
-Expected OG had to be 1.060. Mine was 1.050. Did I efed up on mashing? Or did I took a false gravity ready? I let the wort settle before measuring because I thought all the settlement would throw off the OG reading. I did read later on that beer kind of layers. And the lighter gravity part of the liquid sits on top and the heavier sinks down. Is that true?
-My trub kind of seems pretty big. Around 2l worth of the volume. Was this a mistake in the brew or that kind of trub is normal? Hops are filtered out.
-Yesterday at the 48h mark I dry hopped. During that day the krausen shot up like 10cm and when I came to dry hop it already started to deteriorate? Doooes that mean that the bulk fermentation is completed? Or my yeast just stalled out and died because of the wrong temps?
-Lastly after reading alot about dry hopping and oxidation I decided to dry hop at the 48h mark. Now im left with thoughts what do do next? I realy dont mind leaving the beer for a long time in the fermenter for the yeast to cleap up after itself. I brew session meads and I let them chill 2-3 weeks in total. But then I remember that there is alot of hops in there. Will it negatively impact the beer if I leave those hops for two more weeks? Or I should bottle sooner?
All in all what an experience! A new world opened up form me! Im attaching a few media files to show the process.
Will apretiate any kind of comments and tips!
Thank you!
![IMG_4754.jpeg IMG_4754.jpeg](https://cdn.homebrewtalk.com/data/attach/790/790133-IMG-4754.jpeg)
![IMG_4755.jpeg IMG_4755.jpeg](https://cdn.homebrewtalk.com/data/attach/790/790134-IMG-4755.jpeg)
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