New England Esque IPA

[Vogt52]

Ziggy and I plan to brew a batch next weekend. Looking at a Sulfate:chloride level of about 0.8 (sulfate 82 : chloride 107). How does that compare to what everyone else does?

 

[reverseapachemaster1]

2:1 chloride to sulfate

 

[More Betterness]

I've had most success right around 120 Cl to 60 SO4. So despite not really liking looking at Cl:SO4 ratios as opposed to actual ppm, exactly what he said ^

 

[SirDickButts]

Is the NEIPA train still chugging along?

 

[rcubed1]

Is the NEIPA train still chugging along?

I've never made one and have no plans to. I'm probably in the minority though.

 

[JCastle1]

I've never made one and have no plans to. I'm probably in the minority though.

I have no plans to make one again, having too much fun brewing other stuff that I prefer drinking.

 

[Vogt52]

Is the NEIPA train still chugging along?

I like to brew one every once in a while, but like JCastle said, there are plenty of other styles I prefer. Plus they're expensive as **** to brew.

 

[JCastle1]

I like to brew one every once in a while, but like JCastle said, there are plenty of other styles I prefer. Plus they're expensive as **** to brew.

Super expensive. Outside the US I'm paying up to $70/lb for some of these hops (particularly Galaxy, Nelson, Enigma... Mosaic and Citra are closer to $40). At 2-3 lbs/BBL for dryhop I'm looking at some crazy expensive beer.

 

[SirDickButts]

I've discovered the secret to the hazebro is a 30 minute boil, leaving behind polyphenols and fermenting on the upper end between 68-72 degrees to avoid diacetyl. No need for raw grains in the grain bill. It's all polyphenols...and of course utilizing myrcene/humulene steeps.

 

[YungCoolship]

I've discovered the secret to the hazebro is a 30 minute boil, leaving behind polyphenols and fermenting on the upper end between 68-72 degrees to avoid diacetyl. No need for raw grains in the grain bill. It's all polyphenols...and of course utilizing myrcene/humulene steeps.

And here I thought the secret to hazebro was canning it and trying to trade it for lambic.

 

[SirDickButts]

And here I thought the secret to hazebro was canning it and trying to trade it for lambic.

wow. people do that? lol

 

[Vogt52]

wow. people do that? lol

All the time.