NEIPA: where'd I go wrong?

[TBryerton]

Biotransformation is the staple of NEIPA

You couldn’t be more wrong. All of the top producers of this style do not DH early in fermentation. One of which is NOT Alley Kat brewing, so that link is irrelevant. Bio transformation and early dry hopping are not the same thing. Of the links you posted, the only one worth reading is from Fermentis and it doesn’t mention adding hops early in the fermentation process. You really need to get a better understanding of this style before you start handing out advice.

 

[Brewsit]

I know you guys took personal offense to the idea of biotransformation, but even a cursory look at the science behind the idea has at least some credibility. Unless you are talking from a purely religious belief type standpoint, in that case opinions are like buttholes...

https://www.lallemandbrewing.com/wp...bestpractices-Biotransformation-digital-1.pdf

 

[TBryerton]

I know you guys took personal offense to the idea of biotransformation, but even a cursory look at the science behind the idea has at least some credibility. Unless you are talking from a purely religious belief type standpoint, in that case opinions are like buttholes...

https://www.lallemandbrewing.com/wp...bestpractices-Biotransformation-digital-1.pdf

I don’t think anyone is arguing against biotransformation. The argument is against dry hopping early in fermentation. The article you link to is in complete agreement to my point.

What people don’t seem to take into account is that you’ll have good hop compounds in your fv from late hops and wp hops. You’ll also still have yeast present when you DH. Any beer, regardless of style, should have a focus on clean healthy fermentation.

 

[HobbitBeer]

I think that dry hopping during high krausen, or prior to hitting terminal gravity is less common now with some of the more popular brewers of this style. As per the BJCP entry for New England IPA, it does suggest hopping during fermentation.

 

[jddevinn]

Biotransfermation of terpenes and thiols are definitely the staple of a NEIPA. This process creates and enhances the citrus and fruit flavor of the beer. Hop oil that is biotransformed can be added during a late whirlpool (<160°F) or by dry hopping during active fermentation. Hop varietal and yeast strain both have an affect on this process.

Oxygen is detrimental to this style. Try to reduce any uptake during dry hopping and cold crashing.

Non-phenolic yeasts that produce high amounts of Beta-citronellol are Cerberus, Hornindal Kveik, Vermont.

Hop variaties that contain large amounts of Terpenes are Bravo, Centennial, Cascade, Chinook and Mosaic. To get the most advantage these are best added as a whirlpool or fermentation dry hop.

The important Thiols all contain sulfur that makes them very flavor active at low concentrations. Hop varieties that contain a lot of thiols include Citra, Mosaic & Amarillo. The thiols are bound by the sulfur and the cysteine β -lyase in the yeast break these bonds. To get the most advantage these are bested added as a late or post fermentation dry hop.

Hobbit, I'd try using Cerberus or Vermont with the same recipe and see what the difference is. Personally I like using Vermont.

 

[HobbitBeer]

Hobbit, I'd try using Cerberus or Vermont with the same recipe and see what the difference is. Personally I like using Vermont.

I definitely plan on it. I made a few hazy's last year around this time with Gigayeasts Vermont, and it was pretty damn good.

Thanks for taking the time with your write-up and advice. I definitely think that will help with the style - kveiks great for a quick turn around, but I do feel like other aspects of it are a bit of a compromise.

I have some Imperial A24 Dry Hop on hand which is a mix of Vermont/Barbarian and their Citrus. You think that'd do the trick, or should I just pick up some Vermont?

 

[jddevinn]

Give it a try, I think it would work fine. Some breweries (TreeHouse is thought to) are using a mix of different style yeasts to get there results.