I often read people are brewing NEIPAs w 7-9 day fermentation schedule, putting into a keg, quick carbing, and claiming they’re getting fruity, juicy, crisp NEIPAs...Is this their own bias and somewhat they’re full of it? I am too harsh of a critic on my own brews? I am trying to get close to an Other Half, Trillium, Tree House, Hill Farmstead style. Where you take a sip and literally taste hop juice.
I’ve been getting way better and improving drastically along the way. Stepping up to water chemistry, moving to kegging setup and closed O2 transfers, improving my hop additions & dry hop techniques, etc. — my big catch is that it takes AT LEAST 5 weeks before they don’t taste somewhat bland or thin/watery. Again it’s probably fine or even really good to the common beer drinker but it’s not on the level of the pros I am aspiring to...
Any thoughts?
I’ve been getting way better and improving drastically along the way. Stepping up to water chemistry, moving to kegging setup and closed O2 transfers, improving my hop additions & dry hop techniques, etc. — my big catch is that it takes AT LEAST 5 weeks before they don’t taste somewhat bland or thin/watery. Again it’s probably fine or even really good to the common beer drinker but it’s not on the level of the pros I am aspiring to...
Any thoughts?