Grey NEIPA

[thehaze]

Pretty sure s airlock still sucks back air with vacuum from cold crash. Just doesnt suck star san or whatever u put in the lock like the 3piece. If you are trying to avoid "hop debris" that stuff will crash in keg anyway.

I'll stick to all primary and no cold crash and see what happens. If I get the nice light colored aromatic thing I am looking for I'll tweak from there for whatever adverse things a primary only may have contributed.

Does the air still go through the StarSan when using the Speidel airlock: https://www.homebrewing.org/Speidel-Replacement-Airlock_p_5216.html

'cause the StarSan does not get sucked in.

 

[Rob2010SS]

It may suck a SLIGHT amount of air but you can see throughout the cold crash that the fluid in the air lock slowly moves over to one bubble instead of filling both bubbles, so I think it's minimal if at all. Could be wrong, but that beer had an intense aroma coming from it so I feel like my process worked fairly well.

Let us know how yours comes out. Good luck.

 

[philippehb]

I am also basing a good chunk on: https://www.themadfermentationist.com/2017/07/cryo-lupulin-neipa-citra-mosaic.html

a good read as well.

I won't be keg hopping this time, but I did get some cryo hops just to see (wanted to see if they were pelletized and would sink well like current pellets, and they look about the same, pic attached). I dry hopped my 1/2 full existing NEIPA with 1oz of it in a stainless ball, and it was nice, it sort of refreshed the beer in a way. May use that tactic in the future if a beer needs a little oomph for the second half and/or its been on tap a while.

Might also plan to keg hop as madfermentationist did, but not this time around, enough new variables already.

All in all, between Brulo and MadF, we see some massive hopping in primary and no secondary or cold crash with seemingly pretty great results. Gonna give that a shot.

I have always secondary and cold crashed by the way. But this won't be the first thing this style has gotten me to veer from as far as my usual tendencies.

 

[DarthBrewer1]

Control the boil. slow and easy as to not darken the wort.

 

[philippehb]

Also, I didn't share this one yet but, part of the reason I want to avoid secondary and/or cold crash for now:

http://brulosophy.com/2017/09/11/th...ation-on-new-england-ipa-exbeeriment-results/

unfortunately in the experiment he does 2 things vs the control. brews them the same until 1 cold crashed under c02 pressure and closed transfer.

Perhaps, to your point Rob2010SS, it is the transfer that is the most important, not the cold crashing as it relates to oxygen avoidance.

Then, that takes me to the madF link I posted before, If you go down into the comments, I asked him to explain his kegging method and (after only primary) he just kegs normally,with a lot of purging.

in summary, gonna have to do a little testing of my own.

 

[h22lude]

If you want to cold crash without the worry of air suck back, check out NorCal's co2 harvest kit. The vacuum will suck back co2 from fermentation captured in a mason jar.

 

[PsychoBiter]

I cold crash in our Speidel primary, to avoid air suck back, I take off airlock and pull a sanitized balloon over the threaded outlet, then bubble CO2 up through the bottom spigot to fill up the balloon. I flush the line with CO2 before I hook it up to the spigot.
We close transfer to kegs. This is the only style we take so many precautions with to avoid oxygen.

 

[philippehb]

PsychoBiter, you mentioned dry hopping on day 3. I imagine activity has begun to slow at this point but krausen is still high. Have you tested Day 2 vs day 3? Thanks,

 

[Hwk-I-St8]

I brew mostly NEIPAs. I cold crash in the primary with a standard airlock filled with vodka. It never seems like any gets sucked in (based on what's left in the airlock at the end).

I initiate transfer to the keg with CO2 pressure, but then just disconnect the CO2 hose and let it siphon naturally. The keg is pre-purged with CO2 and then I pressurize/dump about 5 times to post transfer purge. I bottled from the keg and sent a bottle to a friend on the east coast. It was over a month old by the time he got it and drank it. He specifically commented on the great color and absence of oxidation.

I don't worry about HSA at all, take the easy precautions post ferm and have had zero issues.

Also, I'm now dry hopping less than 24 hours after pitch. The latest batch (this weekend) I was already getting no perceptible bubbling in my blowoff container at 22 hours, so I tossed the hops in. The last one, I brewed Saturday, cold crashed on Thursday and kegged Saturday (1 week after brew day). I was grain to glass in 10 days and it was outstanding. Easily the juiciest beer I've brewed and the big difference was the shortened schedule.

 

[PsychoBiter]

PsychoBiter, you mentioned dry hopping on day 3. I imagine activity has begun to slow at this point but krausen is still high. Have you tested Day 2 vs day 3? Thanks,

I haven't tried day 2 vs 3, but probably will next time we brew it. My past few (non NEIPA) brews have seemed to ferment rather quickly. I'm not sure it will make a difference. As long as there is still active fermentation I think you are good.

 

[PsychoBiter]

I am also basing a good chunk on: https://www.themadfermentationist.com/2017/07/cryo-lupulin-neipa-citra-mosaic.html

a good read as well.

His recipe uses 20% "rolled oats" and has a good color. So maybe oats aren't bad for the color...I am just going to concentrate on reducing oxygen....his last pic is pretty telling.

 

[philippehb]

agreed, per those results, coupled with scott janish's article on oats and brulosophy's oats vs wheat in NEIPA - all pointing to oats helping color, amongst other things.

It really does seem like its the heightened oxygen sensitivity.

 

[philippehb]

Ok. Just racked to keg. This was a sample from that siphon:

Looks and smells awesome!

 

[philippehb]

Eh. With attachment.

 

[philippehb]

Left that sample out 24hrs. Vs pull from keg. (Not carbonated enough yet but couldn't resist)

 

[philippehb]

Drank the keg pull of course. Definite back of the throat hop matter scratchiness per Rob2010ss. Not quite like sucking on the end of the siphon tube, but you know what im talking about. I imagine this will settle out. Keep you posted!

 

[philippehb]

I'm not sure what happened to the pics. Here we go again.

#1 The side by side is a sample left out for 48hrs vs new keg pour.

#2 48hrs is all it took for the throat scratch hop matter i noticed at 24hrs to settle out.

I could not be more satisfied.