Neipa

TBC27 · Mar 14, 2017

I brewed a NEIPA two Sunday's ago (3/5/17). Hit my numbers and volume, 1.060 OG and 5.5 gallons into the fermentors. I had problems getting the Gigayeast Vermont Ale Yeast started. Nevertheless, it has been 7 days since noticeable fermentation activity started. Based on my recipe, it recommended I add the dry hops anywhere between 48-72 after fermentation began. Since I had a sluggish start I did not do this and just added the dry hops tonight (3/14/17).

My question is this: does this look "ok" to you? I've never seen this much "stuff" floating on top of my beer before. I'm hoping this is not an infection and after I am done dry hopping and cold crash that it all settles out. Thoughts??View attachment ImageUploadedByHome Brew1489542022.037548.jpg

madscientistbrewNq · Mar 14, 2017

Looks fine as they seem to be yeast rafts. Hopefully you got good attenuation with that yeast though. I've even done starters and been disappointed. From what I read you have to be somewhat aggressive with increasing temps once fermentation gets going. I had one that finished at 1.018 needless to say I was targeting 1.014 or 1.015.

TBC27 · Mar 14, 2017

Hydrometer read 1.011 tonight which is right where I wanted it! This was why I was surprised to see the "yeast rafts". That was a first.

Yeast smelled awesome while fermenting! 5oz of dry hops now soaking in the glory.

kh54s10 · Mar 14, 2017

It looks fine.

Sometimes stuff stays floating for a long time. If it doesn't fall just siphon from below.

madscientistbrewNq · Mar 15, 2017

1.011... what was your mash temp 148 to 152...

5 oz.... nice... I usually like to do 3 or 4 oz and then after 5 days transfer. I will put another 3 to 4 in the keg and zero O2 transfer to the serving keg after 5 days. Right around week 6 to 8 from brew day it's at its peak drinking wise. I carb to 2.3 volumes of CO2.

TBC27 · Mar 15, 2017

madscientistbrewNq said:
1.011... what was your mash temp 148 to 152...

5 oz.... nice... I usually like to do 3 or 4 oz and then after 5 days transfer. I will put another 3 to 4 in the keg and zero O2 transfer to the serving keg after 5 days. Right around week 6 to 8 from brew day it's at its peak drinking wise. I carb to 2.3 volumes of CO2.

Mash temp was 151. I was not planning on a second round of dry hopping. I'm planning to transfer to my serving keg on Sunday so I can cold crash & carbonate.