NEIPA dont’s

[stickyfinger]

A friend of mine just used Lall. new england. It was a 1.066 OG for 5.5G. Lallemand recommends 4 packs for that batch! jesus! The resulting beer was awful. It had a fair amount of clove and belgiany character but also some other very unpleasant flavors and it was super clear even after doing a soft crash before dry hopping.

 

[stickyfinger]

i forgot to mention that my friend pitched only 1 pack of yeast in that, which he also does with all other dry yeast, every time.

A friend of mine just used Lall. new england. It was a 1.066 OG for 5.5G. Lallemand recommends 4 packs for that batch! jesus! The resulting beer was awful. It had a fair amount of clove and belgiany character but also some other very unpleasant flavors and it was super clear even after doing a soft crash before dry hopping.

 

[Moose_MI]

A friend of mine just used Lall. new england. It was a 1.066 OG for 5.5G. Lallemand recommends 4 packs for that batch! jesus! The resulting beer was awful. It had a fair amount of clove and belgiany character but also some other very unpleasant flavors and it was super clear even after doing a soft crash before dry hopping.

well....that’s discouraging but not much i can do at this point.

Im closer to 1.052 Which should work in my favor. but I’m still at 50% of optimal pitch rate...

It will be beer..

 

[Moose_MI]

The 1 pack of yeast got me down to projected FG of 1.012. I didn’t notice clove or off flavors. I added the dry hops and plan to keg this weekend,
Curious to see what it’s like in a couple weeks...

 

[Moose_MI]

A week in the keg and it’s tasting good!

 

[wepeeler]

Read Janish's book. Really great for concepts.

My 2 cents on flaked vs malted oats. I used flaked exclusively for about 3 years. I was having some issues with haze stability (yeah yeah, burn me at the stake) but never experienced any oxidation (well over 20 batches). I tried malted oats per Janish, and the haze was great, but the mouthfeel and flavor were a bit off. I can't describe it, but it seemed a bit thin. Flavor seemed to dissipate quickly. Nothing changed with my process, except I swapped malted oats for flaked oats. I did 4 batches with the malted oats and although the haze seemed more stable, the flavor wasn't what I was looking for. I have since switched back to all flaked adjuncts. Equal parts flaked oats and flaked wheat, with a healthy dose of white wheat malt with Rahr 2 row making up the base. Malted oats have taken a back seat in my NEIPA brewing....

Side note - I used to always biotransformation hop (usually day 2) and then 1 DH charge 3 days before kegging. I have since stopped the BT hopping and usually wait until at least day 5 for the 1st charge, and then DH again 24-48 hours before kegging. Janish wrote most extraction happens within 24-48 hours depending on hop type, temperature and mixing. I'm on board with that. I have zero haze issues now, but I still think it's from multiple factors. Type of hops make a HUGE difference. Mosaic is difficult to keep in suspension. Citra is fairly easy. Galaxy and Strata = HAZE. Higher AA AND Beta acids. I've also come to the conclusion that DH closer to the end of fermentation is better for haze stability. Took me a long time to agree to that. But I've done the exbeeriments myself. I make NEIPAs 3 to 1 to any other style. Hope that helps someone!