beervoid
Hophead & Pellet Rubber
Hello everyone, I wanted to share some thoughts.
I've been brewing NEIPA's for quiet some time now. Experimenting with wheat/oat percentages and also with and without kettle finings, in this case whirlfloc.
I'm of the opinion that large percentages of oats or wheats cause a haze that combined with the large dry hop amounts keep large amounts of polyphenols and perhaps yeast in suspension, and cause a strong bitterness.
In some cases, probably depending on the type of hops the beer needs up to several weeks to clear out and turn from a bitter bomb into something juicy and drinkable.
I've noticed that when using whirlfloc, my NEIPA will turn clearer but still hazy, much faster and becomes drinkable almost right after fermentation is done.
The juice factor seems to be a balancing act of just the right stuff in suspension
Anyone else here with the same experiences?
Do larger then let's say 20% wheats or oats keep that bitterness and hazy longer in suspension?
Do you notice a difference with malted or flaked wheats and oats?
Have you noticed differences when using whirlfloc?
Do you notice less mouthfeel when using whirlfloc?
Any suggestions as to how to combat the polyphenols other then pvpp?
Happy brewing!
I've been brewing NEIPA's for quiet some time now. Experimenting with wheat/oat percentages and also with and without kettle finings, in this case whirlfloc.
I'm of the opinion that large percentages of oats or wheats cause a haze that combined with the large dry hop amounts keep large amounts of polyphenols and perhaps yeast in suspension, and cause a strong bitterness.
In some cases, probably depending on the type of hops the beer needs up to several weeks to clear out and turn from a bitter bomb into something juicy and drinkable.
I've noticed that when using whirlfloc, my NEIPA will turn clearer but still hazy, much faster and becomes drinkable almost right after fermentation is done.
The juice factor seems to be a balancing act of just the right stuff in suspension
Anyone else here with the same experiences?
Do larger then let's say 20% wheats or oats keep that bitterness and hazy longer in suspension?
Do you notice a difference with malted or flaked wheats and oats?
Have you noticed differences when using whirlfloc?
Do you notice less mouthfeel when using whirlfloc?
Any suggestions as to how to combat the polyphenols other then pvpp?
Happy brewing!