NEIPA Problems

[NEIPA_Allday]

So I brewed my first NEIPA recently following the "All Together' homebrew recipe from OtherHalf. Long story short, the first glass out of the keg was fantastic. Aroma, body, flavor, all spot on. It is now about 3-4 weeks old and I have noticed a RAPID decline in the beer in a very short period of time. It literally seems to get worse and worse every week. I have read that oxidation is a huge problem with home brewed NEIPA but I'm not getting any of the typical oxidized off-flavors. Its tasting very thin and hop aroma and flavor has almost disappeared. Any insight, thoughts or tips would be appreciated!

 

[day_trippr]

You are in fact witnessing oxidation in action. Don't go by the apocryphal end stage characteristics - "cardboard" and "sherry" - waaay before those show up you first have attenuation of aroma followed by attenuation of flavor.

Neipas require a crazy amount of oxidation avoidance to have any longevity...

Cheers!

 

[NEIPA_Allday]

Thanks for the reply! While unfortunate to know that attempt one has now turned to garbage I now know its time to start researching necessary equipment upgrades and techniques to prevent this from happening again. Thanks again!

Cheers!

 

[IslandLizard]

Thanks for the reply! While unfortunate to know that attempt one has now turned to garbage I now know its time to start researching necessary equipment upgrades and techniques to prevent this from happening again. Thanks again!

Cheers!

Welcome to HBT!

Plenty of threads on how to avoid air (oxygen) ingress once fermentation starts, all the way to kegging and dispensing.
You can brew excellent NEIPAs that way, that will be good and fresh until the last pour.

 

[IslandLizard]

Below is a link to our large (main) NEIPA thread. There are many others.
The link sends you to the last page (pg. 330), just browse back or dip in somewhere at random, skimming for things that may interest you. Don't forget to look at the first few pages either, how it started.

https://www.homebrewtalk.com/threads/northeast-style-ipa.568046/page-330

 

[IslandLizard]

Here's a synopsis of my 3-day NEIPA schedule.
https://www.homebrewtalk.com/threads/3-day-ipa.674733/
When you're in a real hurry to brew an awesome beer and have it ready to drink in 3 days, it can be done.

 

[dawn_kiebawls]

If you're set up for kegging, or plan to be, I would invest in this fermentor setup. For like $70 (as long as you already have the kegs/CO2 tank/fittings, etc) you can ferment, purge a keg, and fill the keg without the beer ever being exposed to oxygen. I just ordered all the parts for it today and haven't been this excited about something in quite a while. Cheers!

 

[1HW]

So I brewed my first NEIPA recently following the "All Together' homebrew recipe from OtherHalf. Long story short, the first glass out of the keg was fantastic. Aroma, body, flavor, all spot on. It is now about 3-4 weeks old and I have noticed a RAPID decline in the beer in a very short period of time. It literally seems to get worse and worse every week. I have read that oxidation is a huge problem with home brewed NEIPA but I'm not getting any of the typical oxidized off-flavors. Its tasting very thin and hop aroma and flavor has almost disappeared. Any insight, thoughts or tips would be appreciated!

As others note, the first sign of oxidation is loss of flavor and aroma.

Remedies:

1. Become fanatical about oxidation prevention measures. Given your screen name, I suggest this option if you're intent on making NEIPAs on the regular.

2. Be aware that NEIPAs are notoriously quick oxidizers and adjust your drinking habits accordingly.

 

[NEIPA_Allday]

As others note, the first sign of oxidation is loss of flavor and aroma.

Remedies:

1. Become fanatical about oxidation prevention measures. Given your screen name, I suggest this option if you're intent on making NEIPAs on the regular.

2. Be aware that NEIPAs are notoriously quick oxidizers and adjust your drinking habits accordingly.

Thanks for the reply. I can certainly become fanatical about preventing oxidation. Just need to get on board with closed system transferring/fermenting. Clearly my screen name reflects what I enjoy drinking much more than what I brew well. Hoping to change that ASAP! As for #2, I’m assuming that if a NEIPA is made correctly (no exposure to oxygen) It will remain drinkable and delicious long after 4 weeks in a keg. Is that correct or do all home brewed neipas have accelerated degradation relative to other styles? Still trying to understand why this style is so vulnerable to oxidative damage. Time to start reading up!

 

[day_trippr]

I have posted pics of neipa pours from kegs many months old.
Fanaticism has its benefits...

Cheers!

 

[wepeeler]

Thanks for the reply. I can certainly become fanatical about preventing oxidation. Just need to get on board with closed system transferring/fermenting. Clearly my screen name reflects what I enjoy drinking much more than what I brew well. Hoping to change that ASAP! As for #2, I’m assuming that if a NEIPA is made correctly (no exposure to oxygen) It will remain drinkable and delicious long after 4 weeks in a keg. Is that correct or do all home brewed neipas have accelerated degradation relative to other styles? Still trying to understand why this style is so vulnerable to oxidative damage. Time to start reading up!

It's the amount of hops. Oxygen is the silent killer of NEIPAs. I'm 100% convinced oxygen plays a role in the degradation of NEIPAs, but I still auto-siphon, and my beer is never oxidized. Or maybe it is and I should try closed transfers. I completely understand the concerns, and I've seen the photos from people with oxidized beer, but personally I've never experienced it. Or maybe my NEIPAs could be THAT much better. I'd have to try it to know. I'm afraid of clogging...

 

[Noob_Brewer]

Much like @dawn_kiebawls suggested, a closed system doesn't have to be that expensive. Im pretty new to brewing - first brew was in january, but after a lot f research, and I too enjoy NEIPAs, I made the decision to go with a closed fermentation system in order to minimize oxygen and control temps. The processes take some practice, but it works very well and you don't have to have the fancy "bling" SS conicals to make/ferment solid beers that have longevity. Even though NEIPAs are more sensitive to O2 compared to other styles, my approach was that adopting a solid fermentation system with good processes would also potentially help ANY beer I make. Link to my systems are in my signature and includes parts/cost list. Cheers!